A, prospective study of tomato products, lycopene, and prostate cancer risk
A, prospective study of tomato products, lycopene, and prostate cancer risk
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DOI：
10.1093/jnci/94.5.391
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发表时间：
2002-03-06
影响因子：
10.3
通讯作者：
Willett, WC
中科院分区：
文献类型：
--
作者：
Giovannucci, E;Rimm, EB;Willett, WC
背景资料：一些数据，包括我们从1986年到1992年1月31日的卫生专业人员随访研究（HPFS）的发现，表明经常摄入番茄制品或番茄红素（番茄中的类胡萝卜素）与前列腺癌风险降低有关。然而，总体而言，数据并不确定。我们评估了来自RPFS的其他数据，以确定这种关联是否会持续存在。研究方法：我们确定了前列腺癌病例从1986年至1998年1月31日，47365 HPFS参与者谁完成了饮食问卷调查，在1986年，1990年和1994年。我们使用混合逻辑回归来计算多变量相对风险（RR）和95%置信区间（CI）。所有统计检验均为双侧检验。结果：从1986年到1998年1月31日，研究中有2481名男性患上了前列腺癌。从1992年到1998年的研究结果证实了我们以前的发现经常摄入番茄或番茄红素与前列腺癌风险降低有关。同样，在1986年至1998年的整个时期，使用三个饮食问卷的累积平均值，番茄红素摄入量与前列腺癌风险降低有关（高与低五分位数的RR = 0.84; 95% CI = 0.73至0.96; P趋势= 0.003）;番茄酱料是生物可利用的番茄红素的主要来源，番茄酱的摄入与前列腺癌风险的更大降低相关（每周2份以上的RR与每周2份以上的RR相比）。
Background: Some data, including our findings from the Health Professionals Follow-Up Study (HPFS) from 1986 through January 31, 1992, suggest that frequent intake of tomato products or lycopene, a carotenoid from tomatoes, is associated with reduced risk of prostate cancer. Overall, however, the data are inconclusive. We evaluated additional data from the RPFS to determine if the association would persist. Methods: We ascertained prostate cancer cases from 1986 through January 31, 1998, among 47365 HPFS participants who completed dietary questionnaires in 1986, 1990, and 1994. We used pooled logistic regression to compute multivariate relative risks (RR) and 95% confidence intervals (CIs). All statistical tests were two-sided. Results: From 1986 through January 31, 1998, 2481 men in the study developed prostate cancer. Results for the period from 1992 through 1998 confirmed our previous findings-that frequent tomato or lycopene intake was associated with a reduced risk of prostate cancer. Similarly, for the entire period of 1986 through 1998, using the cumulative average of the three dietary questionnaires, lycopene intake was associated with reduced risk of prostate cancer (RR for high versus low quintiles = 0.84; 95% CI = 0.73 to 0.96; P-trend = .003); intake of tomato sauce, the primary source of bioavailable lycopene, was associated with an even greater reduction in prostate cancer risk (RR for 2+ servings/week versus