Dietary consumption and diet diversity and risk of developing bladder cancer: results from the South and East China case-control study
Dietary consumption and diet diversity and risk of developing bladder cancer: results from the South and East China case-control study
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DOI：
10.1007/s10552-013-0165-5
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发表时间：
2013-05-01
影响因子：
2.3
通讯作者：
Zeegers, Maurice P.
中科院分区：
文献类型：
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作者：
Isa, Fatima;Xie, Li-Ping;Zeegers, Maurice P.
在中国人群中，饮食消费对膀胱癌风险的影响的流行病学证据是有限的。我们调查了中国人群中饮食消费和饮食多样性对膀胱癌发生风险的影响。在中国4家医院进行了487例病例和469例对照研究。使用食物频率调查问卷收集35种食物的消费信息。使用无条件logistic回归模型推导饮食因素、饮食多样性评分与膀胱癌之间的比值比（ORs）和相应的95%置信区间（95% CI）。红肉（OR = 1.8, 95% CI:1.1-3.0;p（趋势）= 0.01）、器官肉（OR = 1.6, 95% CI:0.9-2.9;p（趋势）= 0.04）、叶类蔬菜（OR = 2.9, 95% CI:1.6-5.4;p（趋势）= 0.003）、球茎蔬菜（OR = 2.3, 95% CI:1.3-4.0;p（趋势）= 0.003）、腌制蔬菜（OR = 2.3, 95% CI:1.2-4.2;p（趋势）= 0.02）的膀胱癌的OR值与最低食用量相比显著增加。白色鲜鱼（OR = 0.5, 95% CI:0.3-0.9;p（趋势）= 0.004）、柑橘类水果（OR = 0.4, 95% CI:0.3-0.8;p（趋势）= 0.007）、石果（OR = 0.4, 95% CI:0.2-0.6;p（趋势）< 0.001）、葡萄类水果（OR = 0.5, 95% CI:0.2-1.0;p（趋势）= 0.02）、花卉蔬菜（OR = 0.3, 95% CI:0.2-0.6;p（趋势）< 0.001）、土豆（OR = 0.4, 95% CI:0.2-0.9;p（趋势）= 0.005）、乳制品(OR = 0.4, 95% CI:0.3-0.9;p（趋势）= 0.005；P（趋势）< 0.001)在比较最高和最低消费水平时显著降低。总膳食多样性最高的受试者（OR = 0.4, 95% CI:0.2-1.1;p（趋势）= 0.02）和水果多样性最高的受试者（OR = 0.1, 95% CI:0.0-0.3;p（趋势）< 0.001）的OR值比多样性最低的受试者低。我们的研究结果表明，较高的饮食多样性，特别是水果多样性的饮食可能会降低膀胱癌的风险。
The epidemiologic evidence on the role of dietary consumption on the risk of bladder cancer in the Chinese population is limited. We investigated the role of dietary consumption and diet diversity on the risk of developing bladder cancer within a Chinese population.A case-control study of 487 cases and 469 controls was conducted in four hospitals in China. A food frequency questionnaire was used to gather information on the consumption of 35 food items. Unconditional logistic regression models were used to derive odds ratios (ORs) and corresponding 95 % confidence intervals (95 % CI) for the relationship between dietary factors, dietary diversity scores, and bladder cancer.The ORs of bladder cancer for red meat (OR = 1.8, 95 % CI:1.1-3.0;p (trend) = 0.01), organ meat (OR = 1.6, 95 % CI:0.9-2.9;p (trend) = 0.04), leafy vegetables (OR = 2.9, 95 % CI:1.6-5.4;p (trend) = 0.003), bulb vegetables (OR = 2.3, 95 % CI:1.3-4.0;p (trend) = 0.003), and preserved vegetables (OR = 2.3, 95 % CI:1.2-4.2;p (trend) = 0.02) were significantly increased when comparing the highest to lowest level of consumption. The ORs for white fresh fish (OR = 0.5, 95 % CI:0.3-0.9;p (trend) = 0.004), citrus fruits (OR = 0.4, 95 % CI:0.3-0.8;p (trend) = 0.007), stone fruits (OR = 0.4, 95 % CI:0.2-0.6;p (trend) < 0.001), vine fruits (OR = 0.5, 95 % CI:0.2-1.0;p (trend) = 0.02), flower vegetables (OR = 0.3, 95 % CI:0.2-0.6;p (trend) < 0.001), potatoes (OR = 0.4, 95 % CI:0.2-0.9;p (trend) = 0.005), or dairy products (OR = 0.4, 95 % CI:0.3-0.7;p (trend) < 0.001) were significantly decreased when comparing the highest to lowest level of consumption. Subjects with the highest total diet diversity (OR = 0.4, 95 % CI:0.2-1.1;p (trend) = 0.02) and fruit diversity (OR = 0.1, 95 % CI:0.0-0.3;p (trend) < 0.001) had reduced ORs of and compared to subjects with the lowest diversity.Our results indicate that a diet with higher total diet diversity and in particular fruit diversity may reduce the risk of bladder cancer.