Fruit and vegetable consumption and incidence of gastric cancer: A prospective study
Fruit and vegetable consumption and incidence of gastric cancer: A prospective study
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DOI：
10.1158/1055-9965.epi-06-0402
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发表时间：
2006-10-01
影响因子：
3.8
通讯作者：
Wolk, Alicja
中科院分区：
文献类型：
--
作者：
Larsson, Susanna C.;Bergkvist, Leif;Wolk, Alicja
背景：食用水果和蔬菜是否能预防胃癌仍有争议。方法：我们前瞻性地调查了两项基于人群的队列研究参与者中水果和蔬菜消费与胃癌发病率之间的关系：瑞典乳房x线摄影队列中的36664名女性和瑞典男性队列中的45338名男性。参与者在1997年完成了一份食物频率调查问卷，并在2005年6月之前对癌症发病率进行了跟踪调查。Cox比例风险模型用于估计多变量风险比（HR）和95%置信区间（95% CI）。结果：在平均7.2年的随访中，我们确定了139例胃癌病例。蔬菜摄入量与胃癌风险呈负相关，而水果摄入量则没有显著相关性。在控制了年龄和其他风险因素后，每天食用蔬菜量2.5份的女性和男性与每天食用蔬菜量< 1份的人相比，患胃癌的风险比为0.56 （95% CI, 0.34-0.93）。食用水果的HR分别为0.86 （95% CI, 0.52-1.43）。在蔬菜的特定亚组中，绿叶蔬菜和根茎类蔬菜的摄入量与胃癌风险呈负相关，比较>= 3份/周与< 0.5份/周的多变量风险比，绿叶蔬菜为0.64 (95% CI, 0.42-0.99)，根茎类蔬菜为0.43 （95% CI, 0.27-0.69）。结论：经常食用蔬菜可降低胃癌的发生风险。
Background: Whether fruit and vegetable consumption may confer protection from gastric cancer remains controversial.Methods: We prospectively investigated the association between consumption of fruits and vegetables and the incidence of gastric cancer among participants from two population-based cohort studies: 36,664 women in the Swedish Mammography Cohort and 45,338 men in the Cohort of Swedish Men. Participants completed a food-frequency questionnaire in 1997 and were followed up for cancer incidence through June 2005. Cox proportional hazards models were used to estimate multivariate hazard ratios (HR) and 95% confidence intervals (95% CI).Results: During a mean follow-up of 7.2 years, we ascertained 139 incident cases of gastric cancer. Vegetable consumption was inversely associated with risk of gastric cancer, whereas no significant association was observed for fruit consumption. After controlling for age and other risk factors, women and men who consumed >= 2.5 servings/d of vegetables had a HR of 0.56 (95% CI, 0.34-0.93) for developing gastric cancer compared with those who consumed < 1 serving/d. The respective HR for fruit consumption was 0.86 (95% CI, 0.52-1.43). Among specific subgroups of vegetables, consumption of green leafy vegetables and root vegetables was inversely associated with risk of gastric cancer, the multivariate HRs comparing >= 3 servings/wk with < 0.5 serving/wk were 0.64 (95% CI, 0.42-0.99) for green leafy vegetables and 0.43 (95% CI, 0.27-0.69) for root vegetables.Conclusions: Frequent consumption of vegetables may reduce the risk of gastric cancer.