Dietary Intake of Tomato and Lycopene and Risk of All-Cause and Cause-Specific Mortality: Results From a Prospective Study.
Dietary Intake of Tomato and Lycopene and Risk of All-Cause and Cause-Specific Mortality: Results From a Prospective Study.
复制标题
番茄和番茄红素的膳食摄入量与全因和特定原因死亡的风险：前瞻性研究的结果
DOI：
10.3389/fnut.2021.684859
复制
发表时间：
2021
影响因子：
5
通讯作者：
Zhu Y
中科院分区：
文献类型：
--
作者：
Xu X;Li S;Zhu Y
食用番茄或番茄红素与死亡率之间关系的证据有限。我们使用前列腺、肺、结直肠和卵巢（PLCO）筛查试验的数据，调查了生番茄、番茄酱或番茄红素摄入量与全因和特定原因死亡率的关系。使用多变量考克斯比例风险模型估计风险比（HR）和95%置信区间（CI）。在总共1，672，715年的随访期间，发生了24，141例全因死亡，7，534例心血管疾病（CVD）死亡和7，161例癌症死亡。总死亡率与生番茄（Q5 vs. Q1; HR，0.95 [95%CI，0.91-0.99]）、番茄酱（Q5 vs. Q1; HR，0.93 [95%CI，0.89-0.97]）和中等番茄红素（Q4 vs. Q1; HR，0.88 [95%CI，0.85-0.93]）摄入量呈统计学显著负相关。CVD死亡率与中等生番茄（Q4 vs. Q1; HR，0.90 [95%CI，0.83-0.97]）、番茄酱（Q5 vs. Q1; HR，0.92 [95%CI，0.85-0.99]）和中等番茄红素（Q4 vs. Q1; HR，0.90 [95%CI，0.83-0.98]）摄入量显著负相关。饮食摄入生番茄（Q5 vs. Q1; HR，1.04 [95%CI，0.96-1.14]）和番茄酱（Q5 vs. Q1; HR，1.00 [95%CI，0.93-1.08]）与癌症死亡率无关。番茄红素的适度饮食摄入与较低的癌症死亡率显著相关（Q4 vs. Q1; HR，0.89 [95% CI，0.82-0.96]）。生番茄、番茄酱或番茄红素的摄入量与总死亡率之间存在非线性J型关系（非线性P <0.001）。总之，在这个具有全国代表性的美国成年人样本中，番茄制品和番茄红素的摄入与总死亡率和心血管疾病死亡率的较低风险相关。适量食用番茄红素也与降低癌症死亡率有关。进一步的临床研究和饮食干预研究是必要的，以证实我们的军事前的发现。
Evidence on the relationship between consumption of tomato or lycopene and mortality is limited. We investigated the associations of raw tomato, tomato catsup or lycopene intake with all-cause and cause-specific mortality using data from the Prostate, Lung, Colorectal, and Ovarian (PLCO) screening trial. A multivariate Cox proportional hazards model was used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). During a total of 1,672,715 follow-up years, 24,141 all-cause deaths, 7,534 cardiovascular disease (CVD) deaths and 7,161 cancer deaths occurred. Total mortality was statistically significantly inversely associated with intake of raw tomato (Q5 vs. Q1; HR, 0.95 [95% CI, 0.91–0.99]), tomato catsup (Q5 vs. Q1; HR, 0.93 [95% CI, 0.89–0.97]), and moderate lycopene (Q4 vs. Q1; HR, 0.88 [95% CI, 0.85–0.93]). CVD mortality was significantly inversely related with intake of moderate raw tomato (Q4 vs. Q1; HR, 0.90 [95% CI, 0.83–0.97]), tomato catsup (Q5 vs. Q1; HR, 0.92 [95% CI, 0.85–0.99]), and moderate lycopene (Q4 vs. Q1; HR, 0.90 [95% CI, 0.83–0.98]). Dietary intake of raw tomato (Q5 vs. Q1; HR, 1.04 [95% CI, 0.96–1.14]) and tomato catsup (Q5 vs. Q1; HR, 1.00 [95% CI, 0.93–1.08]) were not related with cancer mortality. Moderate dietary intake of lycopene was significantly associated with a lower cancer mortality (Q4 vs. Q1; HR, 0.89 [95% CI, 0.82–0.96]). There was a non-linear J-shaped association between consumption of raw tomato, tomato catsup or lycopene and total mortality (P for non-linearity <0.001). In conclusion, in this large nationally representative sample of US adult population, tomato products, and lycopene intake were associated with lower risks of total and CVD mortality. Moderate consumption of lycopene was also related with a reduced cancer mortality. Further clinical studies and dietary intervention studies are warranted to confirm our premilitary findings.
登录
查看更多内容
影响因子：
5.2
作者：
Martí R;Roselló S;Cebolla-Cornejo J
通讯作者：
Cebolla-Cornejo J
影响因子：
7
作者：
Thies, Frank;Mills, Lynsey M.;Masson, Lindsey F.
通讯作者：
Masson, Lindsey F.
影响因子：
4.2
作者：
Sesso, HD;Liu, SM;Buring, JE
通讯作者：
Buring, JE
DOI：
10.1158/1055-9965.epi-20-0051
发表时间：
2020-07
期刊：
Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology
影响因子：
--
作者：
Thomas CE;Luu HN;Wang R;Adams-Haduch J;Jin A;Koh WP;Yuan JM
通讯作者：
Yuan JM
影响因子：
2.4
作者：
Balbi, JC;Larrinaga, MT;Brennan, P
通讯作者：
Brennan, P