INTAKE OF CAROTENOIDS AND RETINOL IN RELATION TO RISK OF PROSTATE-CANCER
INTAKE OF CAROTENOIDS AND RETINOL IN RELATION TO RISK OF PROSTATE-CANCER
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DOI：
10.1093/jnci/87.23.1767
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发表时间：
1995-12-06
期刊：
影响因子：
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通讯作者：
WILLETT, WC
中科院分区：
文献类型：
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作者：
GIOVANNUCCI, E;ASCHERIO, A;WILLETT, WC
背景：几项人体研究发现视黄醇（维生素a）摄入量与前列腺癌风险之间存在直接关联；其他研究发现β -胡萝卜素（主要的维生素原A）的摄入量与前列腺癌的风险呈负相关或无相关，关于β -胡萝卜素以外的类胡萝卜素与前列腺癌风险的关系的数据很少。目的：我们进行了一项前瞻性队列研究，以检查各种类胡萝卜素、视黄醇、水果和蔬菜的摄入量与前列腺癌风险之间的关系。1986年，我们向健康专业人员随访研究的参与者邮寄了一份经过验证的半定量食物频率问卷，对47894名最初没有诊断出癌症的合格受试者进行了为期1年的饮食摄入量评估，并在1988年、1990年和1992年向整个队列发送了随访问卷。我们通过将每一类男性前列腺癌发病率除以最低摄入水平男性的发病率来计算某一特定食物或营养素摄入的每一类较高类别的相对风险（RR），所有P值均来自双侧检验，结果：在1986年到1992年间，812例前列腺癌新病例，包括773例非Al期病例，被记录在案，类胡萝卜素的摄入-胡萝卜素，-胡萝卜素，叶黄素和-隐黄质与非Al期前列腺癌的风险无关；只有番茄红素摄入量与降低前列腺癌风险相关（年龄和能量调整后的RR = 0.79；高五分位数摄入量与低五分位数摄入量的95%可信区间[CI] = 0.64-0.99；趋势P = 0.04）。在46种蔬菜和水果或相关产品中，有4种与降低前列腺癌风险显著相关；番茄酱（趋势P = 0.001）、番茄（趋势P = 0.03）和披萨（趋势P = 0.05）是番茄红素的主要来源，但不包括草莓，番茄、番茄酱、番茄汁和披萨的综合摄入量（占番茄红素摄入量的82%）与前列腺癌的风险呈负相关(多变量RR = 0.65; 95% CI = 0.44-0.95，食用频率大于10次vs少于1.5次每周；趋势P = 0.01)和晚期（C期和D期）前列腺癌(多变量RR = 0.47; 95% CI = 0.22-1.00；结论：这些发现表明，摄入番茄红素或番茄中的其他化合物可能降低前列腺癌的风险，但其他测量的类胡萝卜素与风险无关。我们的研究结果支持增加蔬菜和水果的摄入量以降低癌症发病率的建议，但也表明番茄类食物可能对前列腺癌风险特别有益。
Background: Several human studies have observed a direct association between retinol (vitamin A) intake and risk of prostate cancer; other studies have found either an inverse association or no association of intake of beta-carotene (the major provitamin A) with risk of prostate cancer, Data regarding carotenoids other than beta-carotene in relation to prostate cancer risk are sparse, Purpose: We conducted a prospective cohort study to examine the relationship between the intake of various carotenoids, retinol, fruits, and vegetables and the risk of prostate cancer, Methods: Using responses to a validated, semiquantitative food-frequency questionnaire mailed to participants in the Health Professionals Follow-up Study in 1986, we assessed dietary intake for a 1-year period for a cohort of 47 894 eligible subjects initially free of diagnosed cancer, Follow-up questionnaires were sent to the entire cohort in 1988, 1990, and 1992, We calculated the relative risk (RR) for each of the upper categories of intake of a specific food or nutrient by dividing the incidence rate of prostate cancer among men in each of these categories by the rate among men in the lowest intake level, All P values resulted from two-sided tests, Results: Between 1986 and 1992, 812 new cases of prostate cancer, including 773 non-stage Al cases, were documented, Intakes of the carotenoids beta-carotene, alpha-carotene, lutein, and beta-cryptoxanthin were not associated with risk of non-stage Al prostate cancer; only lycopene intake was related to lower risk (age- and energy-adjusted RR = 0.79; 95% confidence interval [CI] = 0.64-0.99 for high versus low quintile of intake; P for trend = .04), Of 46 vegetables and fruits or related products, four were significantly associated with lower prostate cancer risk; of the four-tomato sauce (P for trend = .001), tomatoes (P for trend = .03), and pizza (P for trend = .05), but not strawberries-were primary sources of lycopene, Combined intake of tomatoes, tomato sauce, tomato juice, and pizza (which accounted for 82% of lycopene intake) was inversely associated with risk of prostate cancer (multivariate RR = 0.65; 95% CI = 0.44-0.95, for consumption frequency greater than 10 versus less than 1.5 servings per week; P for trend = .01) and advanced (stages C and D) prostate cancers (multivariate RR = 0.47; 95% CI = 0.22-1.00; P for trend = .03), No consistent association was observed for dietary retinol and risk of prostate cancer, Conclusions: These findings suggest that intake of lycopene or other compounds in tomatoes may reduce prostate cancer risk, but other measured carotenoids are unrelated to risk, Implications: Our findings support recommendations to increase vegetable and fruit consumption to reduce cancer incidence but suggest that tomato-based foods may be especially beneficial regarding prostate cancer risk.