The Risk of Lung Cancer Related to Dietary Intake of Flavonoids
The Risk of Lung Cancer Related to Dietary Intake of Flavonoids
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DOI：
10.1080/01635581.2012.717677
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发表时间：
2012-01-01
影响因子：
2.9
通讯作者：
Koushik, Anita
中科院分区：
文献类型：
--
作者：
Christensen, Krista Yorita;Naidu, Adonia;Koushik, Anita
据推测，食品和饮料中的类黄酮可以通过抗氧化、抑制炎症以及其他抗突变和抗增殖特性来降低癌症风险。我们在加拿大蒙特利尔进行的一项基于人群的病例对照研究（1061 例病例和 1425 例对照）中检查了 5 种类黄酮亚类（花青素、黄烷-3-醇、黄酮、黄酮醇和黄烷酮）的摄入量与肺癌风险之间的关联。类黄酮摄入量是根据食物频率调查问卷估算的，该调查问卷在诊断（病例）或访谈（对照）前 2 年评估饮食。使用无条件逻辑回归估计优势比 (OR) 和 95% 置信区间 (CI)。总体而言，总类黄酮摄入量与肺癌风险无关，无论性别和吸烟程度如何，效果都相似。然而，从食物中而非饮料中摄入的黄酮类化合物含量低与风险增加相关。比较最高与最低四分位数摄入量的调整后 OR (95% CI) 为：总类黄酮为 0.63 (0.47-0.85)，花青素为 0.82 (0.61-1.11)，黄烷-3-醇为 0.67 (0.50-0.90)，黄烷-3-醇为 0.68 (0.50-0.93)。黄酮，黄酮醇为 0.62 (0.45-0.84)，黄烷酮为 0.70 (0.53-0.94)。鳞状细胞癌与总黄酮和黄烷酮摄入量呈负相关，但腺癌则不然。总之，从食物中摄入低黄酮类化合物可能会增加患肺癌的风险。
It has been hypothesized that flavonoids in foods and beverages may reduce cancer risk through antioxidation, inhibition of inflammation, and other antimutagenic and antiproliferative properties. We examined associations between intake of 5 flavonoid subclasses (anthocyanidins, flavan-3-ols, flavones, flavonols, and flavanones) and lung cancer risk in a population-based case-control study in Montreal, Canada (1061 cases and 1425 controls). Flavonoid intake was estimated from a food frequency questionnaire that assessed diet 2 yr prior to diagnosis (cases) or interview (controls). Odds ratios (ORs) and 95% confidence intervals (CIs) were estimated using unconditional logistic regression. Overall, total flavonoid intake was not associated with lung cancer risk, the effect being similar regardless of sex and smoking level. However, low flavonoid intake from food, but not from beverages, was associated with an increased risk. The adjusted ORs (95% CIs) comparing the highest vs. the lowest quartiles of intake were 0.63 (0.47-0.85) for total flavonoids, 0.82 (0.61-1.11) for anthocyanidins, 0.67 (0.50-0.90) for flavan-3-ols, 0.68 (0.50-0.93) for flavones, 0.62 (0.45-0.84) for flavonols, and 0.70 (0.53-0.94) for flavanones. An inverse association with total flavone and flavanone intake was observed for squamous cell carcinoma but not adenocarcinoma. In conclusion, low flavonoid intake from food may increase lung cancer risk.