Carbohydrate, dietary glycaemic index and glycaemic load, and colorectal cancer risk: a case-control study in China
Carbohydrate, dietary glycaemic index and glycaemic load, and colorectal cancer risk: a case-control study in China
复制标题
DOI：
10.1017/s000711451800051x
复制
发表时间：
2018-04-28
影响因子：
3.6
通讯作者：
Zhang, Cai-Xia
中科院分区：
文献类型：
--
作者：
Huang, Jing;Fang, Yu-Jing;Zhang, Cai-Xia
富含碳水化合物的饮食会导致高血糖和高胰岛素血症;它可能进一步诱发结直肠癌的致癌作用。然而，在中国人群中的流行病学证据相当有限。本研究旨在探讨中国人群中总碳水化合物、非纤维碳水化合物、总纤维、淀粉、膳食营养指数（GI）和膳食营养负荷（GL）与结直肠癌风险的关系。2010年7月至2017年4月进行了一项病例对照研究，招募了1944例符合条件的结直肠癌病例和2027例年龄（间隔5年）和性别频率匹配的对照。通过使用经验证的FFQ收集饮食信息。采用多因素Logistic回归模型分析结直肠癌危险性的OR和95%CI.总碳水化合物摄入量与结直肠癌风险之间没有明确的联系。调整后的OR为0.85（95% CI 0.70，1.03，P趋势= 008），比较了最高和最低四分位数。总纤维与结直肠癌风险降低53%相关（校正OR四分位数4 v. 1 0.47; 95%CI 0.39，0.58）。然而，饮食GI与结直肠癌风险正相关，校正OR四分位数4 v. 1为3.10（95%CI 2.51，3.85）。非纤维碳水化合物、淀粉和膳食GL的摄入量与结直肠癌风险之间没有显著相关性。这项研究表明，饮食GI与结直肠癌风险呈正相关，但没有证据支持总碳水化合物，非纤维碳水化合物，淀粉或高饮食GL摄入量与中国人群结直肠癌风险增加有关。
A carbohydrate-rich diet results in hyperglycaemia and hyperinsulinaemia; it may further induce the carcinogenesis of colorectal cancer. However, epidemiological evidence among Chinese population is quite limited. The aim of this study was to investigate total carbohydrate, non-fibre carbohydrate, total fibre, starch, dietary glycaemic index (GI) and glycaemic load (GL) in relation to colorectal cancer risk in Chinese population. A case-control study was conducted from July 2010 to April 2017, recruiting 1944 eligible colorectal cancer cases and 2027 age (5-year interval) and sex frequency-matched controls. Dietary information was collected by using a validated FFQ. The OR and 95 % CI of colorectal cancer risk were assessed by multivariable logistic regression models. There was no clear association between total carbohydrate intake and colorectal cancer risk. The adjusted OR was 0.85 (95 % CI 0.70, 1.03, P-trend = 008) comparing the highest with the lowest quartile. Total fibre was related to a 53 % reduction in colorectal cancer risk (adjusted ORquartile 4 v. 1 0.47; 95 % CI 0.39, 0.58). However, dietary GI was positively associated with colorectal cancer risk, with an adjusted ORquartile 4 v. 1 of 3.10 (95 % CI 2.51, 3.85). No significant association was found between the intakes of non-fibre carbohydrate, starch and dietary GL and colorectal cancer risk. This study indicated that dietary GI was positively associated with colorectal cancer risk, but no evidence supported that total carbohydrate, non-fibre carbohydrate, starch or high dietary GL intake were related to an increased risk of colorectal cancer in a Chinese population.