Serum beta-carotene and subsequent risk of cancer: results from the BUPA Study.
Serum beta-carotene and subsequent risk of cancer: results from the BUPA Study.
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DOI：
10.1038/bjc.1988.97
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发表时间：
1988-04
影响因子：
8.8
通讯作者：
Bailey, A
中科院分区：
文献类型：
--
作者：
Wald, N J;Thompson, S G;Densem, J W;Boreham, J;Bailey, A
在BUPA研究中，对参加伦敦筛查中心的22，000名男性进行了前瞻性研究，收集并储存了血清样本。从271名随后被告知患有癌症的男性和533名未受影响的对照中，测量了储存的血清样品中β-胡萝卜素的浓度，这些血清样品的年龄，吸烟史和储存时间相匹配。癌症受试者的平均β-胡萝卜素水平显著低于其匹配的对照组（分别为198和221微克l-1，P = 0.007）。在癌症诊断前几年收集血液的受试者中，这种差异很明显，表明癌症受试者中的低β-胡萝卜素水平不太可能仅仅是临床前疾病的结果。血清β-胡萝卜素含量最高的两个五分之一的男性与最低五分之一的男性相比，患癌症的风险只有大约60%。这项研究规模不够大，无法有把握地指出血清β-胡萝卜素与癌症风险之间的负相关适用于哪些癌症部位，尽管这种相关性对肺癌最强。这种关联可能是由于β-胡萝卜素直接影响风险，或者它可能反映了癌症风险与蔬菜的其他成分或饮食中本身与蔬菜消费相关的非蔬菜成分的间接关联。
In the BUPA Study, a prospective study of 22,000 men attending a screening centre in London, serum samples were collected and stored. The concentration of beta-carotene was measured in the stored serum samples from 271 men who were subsequently notified as having cancer and from 533 unaffected controls, matched for age, smoking history and duration of storage of the serum samples. The mean beta-carotene level of the cancer subjects was significantly lower than that of their matched controls (198 and 221 micrograms l-1 respectively, P = 0.007). The difference was apparent in subjects from whom blood was collected several years before the diagnosis of the cancer, indicating that the low beta-carotene levels in the cancer subjects were unlikely to have been simply a consequence of pre-clinical disease. Men in the top two quintiles of serum beta-carotene had only about 60% of the risk of developing cancer compared with men in the bottom quintile. The study was not large enough to be able to indicate with confidence the sites of cancer for which the inverse association between serum beta-carotene and risk of cancer applied, though the association was strongest for lung cancer. The association may be due to beta-carotene affecting the risk directly or it may reflect an indirect association of cancer risk with some other component of vegetables or with a nonvegetable component of diet that is itself related to vegetable consumption.