Risk of human ovarian cancer is related to dietary intake of selected nutrients, phytochemicals and food groups
Risk of human ovarian cancer is related to dietary intake of selected nutrients, phytochemicals and food groups
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DOI：
10.1093/jn/133.6.1937
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发表时间：
2003-06-01
影响因子：
4.2
通讯作者：
Graham, S
中科院分区：
文献类型：
--
作者：
McCann, SE;Freudenheim, JL;Graham, S
之前已经表明，特定营养素和食物类别的摄入量与卵巢癌风险有关，但据我们所知，没有研究强调植物化学物质摄入量对卵巢癌的影响。我们在纽约西部对饮食和卵巢癌进行了一项病例对照研究，涉及124例原发的、经组织学证实的卵巢癌病例和696例基于人群的对照病例，病例频率与年龄和居住县相匹配。饮食通过详细的食物频率问卷进行评估。营养和植物化学摄入量是根据公布的食物成分数据计算出来的。对年龄、文化程度、月经月数、受孕困难、口服避孕药使用、绝经状况、能量摄入量等因素进行非条件Logistic回归分析，估计各营养素、植物化学物质和食物组患卵巢癌的优势比(OR)和95%CI。与摄入量最低五分之一的女性相比，摄入膳食纤维(OR 0.43，95%CI，0.20-0.94)、总胡萝卜素(OR 0.33，95%CI，0.16-0.68)、豆甾醇(OR 0.42，95%CI，0.20-0.87)、总木脂素(OR 0.43，95%CI，0.21-0.85)、蔬菜(OR 0.47，95%CI，0.23-0.97)和家禽(OR 0.45，95%氯，0.22-0.92)。这些结果支持了摄入植物雌激素对卵巢癌的保护作用，我们的结果支持了以植物为基础的饮食可能在降低激素相关肿瘤风险方面的重要假设。
Intakes of specific nutrients and food groups have been shown previously to be related to ovarian cancer risk, but no studies, to our knowledge, have emphasized the effect of phytochemical intakes on this cancer. We conducted a case-control study of diet and ovarian cancer in western New York involving 124 primary, histologically confirmed ovarian cancer cases and 696 population-based controls, frequency matched to cases on age and county of residence. Diet was assessed with a detailed food-frequency questionnaire. Nutrient and phytochemical intakes were calculated from published food composition data. The odds ratios (OR) and 95% Cl for risk of ovarian cancer with each nutrient, phytochemical and food group were estimated with unconditional logistic regression adjusting for age, education, total months menstruating, difficulty becoming pregnant, oral contraceptive use, menopausal status and energy intake. Compared with women in the lowest quintile of intake, reduced risks were observed for women in the highest quintile of intake of dietary fiber (OR 0.43, 95% Cl, 0.20-0.94), total carotenoids (OR 0.33, 95% Cl, 0.16-0.68), stigmasterol (OR 0.42, 95% Cl, 0.20-0.87), total lignans (OR 0.43, 95% Cl, 0.21-0.85), vegetables (OR 0.47, 95% Cl, 0.23-0.97) and poultry (OR 0.45, 95% Cl, 0.22-0.92). These results support a protective effect on ovarian cancer of phytoestrogen intakes, and our results support the hypothesis that a plant-based diet may be important in reducing risks of hormone-related neoplasms.