Vitamin intake and risk of subtypes of esophageal cancer in Germany
Vitamin intake and risk of subtypes of esophageal cancer in Germany
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DOI：
10.1007/s00432-002-0380-z
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发表时间：
2002-10-01
影响因子：
3.6
通讯作者：
Hölscher, AH
中科院分区：
文献类型：
--
作者：
Bollschweiler, E;Wolfgarten, E;Hölscher, AH
目的：在大多数西方工业化国家，食道腺癌的发病率正在增加，尤其是白人男性。维生素对食管鳞状细胞癌（SCC）和腺癌（AC）发展的影响尚未阐明。这项试点研究的目的是分析每日维生素摄入量对德国食道癌发病率的影响。方法：将 99 名食管癌患者（男性）（52 名鳞状细胞癌和 47 名食管癌患者）与来自科隆地区随机选择的 50 名男性组成的对照组进行比较。使用计算机程序记录数据，对患者和对照组的饮食习惯进行详细询问。使用逻辑回归分析来分析已知危险因素与维生素对食管肿瘤风险的影响之间的相互作用。结果：单变量分析显示，随着β-胡萝卜素摄入量的增加，风险显着降低。用于 AC 和 SCC 的维生素 C、维生素 E 和叶酸。逻辑回归分析的结果与 SCC（酒精和烟草）和 AC（肥胖、烟草和酒精）的已知危险因素一致，并显示维生素 E 摄入量大于 13 毫克/天（RR=0.13，95% CI=0.1-0.5。P= 0.0004）和维生素 C 摄入量大于 100 毫克/天（RR=0.33，95%）可显着降低风险。 SCC 患者的 CI=0.11-0.92（P=0.034），AC 患者的结果相似。结论：我们的数据表明，维生素 C 和 E 摄入量低与男性鳞状细胞癌和食管腺癌的发生显着相关。维生素与其他饮食因素、酒精和烟草相互作用的相关性是当前研究的主题。
Purpose: The incidence of adenocarcinoma of the esophagus is increasing in most Western industrialized nations especially in white males. The impact of vitamins on the development of squamous cell carcinoma (SCC) and adenocarcinoma (AC) of the esophagus has not been elucidated. The goal of this pilot-study was to analyze the influence of daily vitamin consumption on the frequency of esophageal carcinoma in Germany. Methods: Ninety-nine patients (males) with esophageal carcinoma (52 with SCC and 47 with AC) were compared to a control group of 50 randomly selected males from the Cologne area. Using a computer program to record the data, patients and controls were questioned in detail about their dietary habits. The interaction between known risk factors and the influence of vitamins on esophageal tumor risk were analyzed using logistic regression analysis. Results: The univariate analysis showed a significant risk reduction with increased intake of P-carotene. vitamin C, vitamin E, and folic acid for both AC and for SCC. The results of logistic regression analysis were compatible with the known risk factors for SCC (alcohol and tobacco) and for AC (obesity, tobacco, and alcohol) and showed a significant risk reduction with an intake of vitamin E greater than 13 mg/day (RR=0.13, 95% CI=0.1-0.5. P= 0.0004) and vitamin C greater than 100 mg/day (RR=0.33, 95% CI=0.11-0.92. P=0.034) for patients with SCC and similar results for patients with AC. Conclusion: Our data showed that low intake of vitamin C and E correlates significantly with the development of squamous cell carcinoma as well as adenocarcinoma of the esophagus in males. The relevance of interaction of vitamins with other dietary factors, alcohol, and tobacco are topics of current research.