Maternal dietary risk factors in childhood acute lymphoblastic leukemia (United States)
Maternal dietary risk factors in childhood acute lymphoblastic leukemia (United States)
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DOI：
10.1023/b:caco.0000036161.98734.17
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发表时间：
2004-08-01
影响因子：
2.3
通讯作者：
Month, S
中科院分区：
文献类型：
--
作者：
Jensen, CD;Block, G;Month, S
目的：急性淋巴细胞白血病（ALL）是最常见的儿童癌症，也是 1-14 岁儿童第二大常见死亡原因。最近的研究表明，这种疾病可能起源于子宫内，因此母亲饮食可能是 ALL 的一个重要危险因素。 方法：北加州儿童白血病研究是一项基于人群的病例对照研究，针对儿童白血病的危险因素，包括母亲饮食。病例 (n = 138) 和对照 (n = 138) 在性别、出生日期、母亲的种族、西班牙裔和出生时居住的县进行匹配。通过 76 项食物频率问卷获得孕前 12 个月的母亲膳食摄入量。结果：蔬菜（OR = 0.53；95% CI，0.33-0.85；p = 0.008）、蛋白质来源（OR = 0.40；95% CI，0.18-0.90，p = 0.03）和水果（OR = 0.71；95% CI，0.49-1.04；p = 0.08）食物组与 ALL 呈负相关。在营养素中，维生素原 A 类胡萝卜素（OR = 0.65，95% CI，0.42-1.01；p = 0.05）和抗氧化剂谷胱甘肽（OR = 0.42；95% CI，0.16-1.10；p = 0.08）的摄入量与 ALL 呈负相关。结论：母亲的饮食因素，特别是蔬菜、水果、蛋白质的摄入量来源和相关营养素，可能在 ALL 的病因学中发挥作用。膳食类胡萝卜素和谷胱甘肽似乎是这种效应的重要贡献者。
Objective: Acute lymphoblastic leukemia (ALL) is the most common childhood cancer, and the second Most common cause of mortality in children aged 1-14 years. Recent research has established that the disease can originate in utero, and thus maternal diet may be an important risk factor for ALL.Methods: The Northern California Childhood Leukemia Study is a population-based case-control study of risk factors for childhood leukemia, including maternal diet. Cases (n = 138) and controls (n = 138) were matched on sex, date of birth, mother's race, Hispanicity, and county of residence at birth. Maternal dietary intake in the 12 months prior to pregnancy was obtained by a 76-item food frequency questionnaire.Results: Consumption of the vegetables (OR = 0.53; 95% CI, 0.33-0.85; p = 0.008), protein sources (OR = 0.40; 95% CI, 0.18-0.90, p = 0.03), and fruits (OR = 0.71; 95% CI, 0.49-1.04; p = 0.08) food groups were inversely associated with ALL. Among nutrients, consumption of provitamin A carotenoids (OR = 0.65, 95% CI, 0.42-1.01; p = 0.05), and the antioxidant glutathione (OR = 0.42; 95% CI, 0.16-1.10; p = 0.08) were inversely associated with ALL.Conclusion: Maternal dietary factors, specifically the consumption of vegetables, fruits, protein sources and related nutrients, may play a role in the etiology of ALL. Dietary carotenoids and glutathione appear to be important contributors to this effect.