Carotenoids and colon cancer.
Carotenoids and colon cancer.
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DOI：
10.1093/ajcn/71.2.575
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发表时间：
2000-02
期刊：
影响因子：
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通讯作者：
M. Slattery;Joan Benson;K. Curtin;K. Ma;D. Schaeffer;J. Potter
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文献类型：
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作者：
M. Slattery;Joan Benson;K. Curtin;K. Ma;D. Schaeffer;J. Potter
背景技术类胡萝卜素具有许多生物学特性，这些特性可能支撑它们作为化学预防剂的作用。然而，除了β-胡萝卜素外，人们对饮食中的类胡萝卜素与常见癌症（包括结肠癌）的关系知之甚少。目的 本研究的目的是评估饮食中α-胡萝卜素、β-胡萝卜素、番茄红素、叶黄素、玉米黄质和β-隐黄质与结肠癌风险之间的关系。设计 数据收集自 1993 名首次发生原发性结肠腺癌的病例受试者和 2410 名基于人群的对照受试者。膳食数据来自详细的饮食史调查问卷，膳食类胡萝卜素的营养价值来自美国农业部营养协调中心类胡萝卜素数据库（1998 年更新版）。结果 叶黄素与男性和女性的结肠癌呈负相关[摄入量较高五分位数相对于摄入量最低五分位数的比值比 (OR)：0.83； 95% CI：0.66，1.04；线性趋势 P = 0.04]。年轻时诊断出结肠癌的受试者（OR：0.66；95% CI：0.48，0.92；线性趋势 P = 0.02）和肿瘤位于结肠近段的受试者之间观察到最大的负相关性（OR：0.65；95% CI：0.51，0.91；线性趋势 P < 0.01）。与其他类胡萝卜素的关联并不显着。结论 结肠癌受试者和对照受试者中叶黄素的主要膳食来源是菠菜、西兰花、生菜、西红柿、橙子和橙汁、胡萝卜、芹菜和蔬菜。这些数据表明，将这些食物纳入饮食中可能有助于降低患结肠癌的风险。
BACKGROUND Carotenoids have numerous biological properties that may underpin a role for them as chemopreventive agents. However, except for beta-carotene, little is known about how dietary carotenoids are associated with common cancers, including colon cancer. OBJECTIVE The objective of this study was to evaluate associations between dietary alpha-carotene, beta-carotene, lycopene, lutein, zeaxanthin, and beta-cryptoxanthin and the risk of colon cancer. DESIGN Data were collected from 1993 case subjects with first primary incident adenocarcinoma of the colon and from 2410 population-based control subjects. Dietary data were collected from a detailed diet-history questionnaire and nutrient values for dietary carotenoids were obtained from the US Department of Agriculture-Nutrition Coordinating Center carotenoid database (1998 updated version). RESULTS Lutein was inversely associated with colon cancer in both men and women [odds ratio (OR) for upper quintile of intake relative to lowest quintile of intake: 0.83; 95% CI: 0.66, 1.04; P = 0.04 for linear trend]. The greatest inverse association was observed among subjects in whom colon cancer was diagnosed when they were young (OR: 0.66; 95% CI: 0.48, 0.92; P = 0.02 for linear trend) and among those with tumors located in the proximal segment of the colon (OR: 0.65; 95% CI: 0.51, 0.91; P < 0.01 for linear trend). The associations with other carotenoids were unremarkable. CONCLUSION The major dietary sources of lutein in subjects with colon cancer and in control subjects were spinach, broccoli, lettuce, tomatoes, oranges and orange juice, carrots, celery, and greens. These data suggest that incorporating these foods into the diet may help reduce the risk of developing colon cancer.