Starch intake and colorectal cancer risk: an international comparison.
Starch intake and colorectal cancer risk: an international comparison.
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DOI：
10.1038/bjc.1994.181
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发表时间：
1994-05
影响因子：
8.8
通讯作者：
Cummings, J H
中科院分区：
文献类型：
--
作者：
Cassidy, A;Bingham, S A;Cummings, J H
对全世界12个人群中淀粉、非淀粉多糖、蛋白质和脂肪的摄入量与结直肠癌发病率进行了比较。淀粉摄入量与大肠癌发病率呈强烈的负相关（大肠癌r = -0.70，结肠癌r = -0.76）。虽然当NSP与抗性淀粉（RS）结合估算可发酵碳水化合物时，NSP与大肠癌发病率的关系仍然显著（大肠r = -0.52，结肠r = -0.60），但NSP与大肠癌发病率的关系并不显著。在调整脂肪和蛋白质摄入量后，淀粉、RS和NSPs与癌症发病率之间的关系仍然具有统计学意义。这里发现的强烈的负相关表明淀粉在预防结直肠癌方面具有潜在的重要作用，并与结肠发酵是预防结直肠癌机制的假设相一致。在未来的饮食和肠癌的流行病学研究中需要包括淀粉和NSPs的测量。
Intakes of starch, non-starch polysaccharides (NSPs), protein and fat have been compared with colorectal cancer incidence in 12 populations worldwide. There were strong inverse associations between starch consumption and large bowel cancer incidence (large bowel r = -0.70, colon r = -0.76). There was no significant relation with NSPs, although the association with large bowel cancer incidence was still significant when NSP was combined with resistant starch (RS) to give an estimate of fermentable carbohydrate (large bowel r = -0.52, colon r = -0.60). The relationships between starch, RS and NSPs and cancer incidence remained statistically significant after adjusting for fat and protein intakes. The strong inverse associations found here suggest a potentially important role for starch in protection against colorectal cancer and correspond with the hypothesis that fermentation in the colon is the mechanism for preventing colorectal cancer. Measures of both starch and NSPs need to be included in future epidemiological studies of diet and bowel cancer.