Associations of Japanese food intake with survival of stomach and colorectal cancer: A prospective patient cohort study
Associations of Japanese food intake with survival of stomach and colorectal cancer: A prospective patient cohort study
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DOI：
10.1111/cas.14459
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发表时间：
2020-07-14
期刊：
影响因子：
5.7
通讯作者：
Miura, Koh
中科院分区：
文献类型：
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作者：
Minami, Yuko;Kanemura, Seiki;Miura, Koh
饮食因素可能影响消化道癌症的预后，但证据很少。我们调查了 1997 年至 2013 年日本一家机构诊断出的经组织学证实的主要消化道癌症（胃癌，1931 例；结肠癌，793 例；直肠，510 例）患者的治疗前摄入的 6 种日本食物（包括大豆食品、味噌汤和海藻）与死亡风险之间的关系。使用食物频率问卷评估治疗前的饮食摄入量，并对患者进行随访直至 2016 年 12 月。使用 Cox 比例风险模型来估计风险比 (HR) 和 95% 置信区间 (CI)。在胃癌患者中，频繁摄入大豆食品与全因死亡风险（四个频率组的 P（趋势） = 0.01；HR = 0.72，95% CI：0.50-1.04，最高组与最低组）和胃癌（P-趋势 = 0.03；HR = 0.63，95% CI：0.40-0.99）死亡风险呈负相关。味噌汤的摄入也发现了类似的负相关。相比之下，频繁摄入海藻与结肠癌患者全因死亡风险呈负相关（P-趋势 = 0.03）。经常食用海藻的直肠癌患者的直肠癌死亡风险往往较低（P-趋势 = 0.02）。这些研究结果表明，治疗前摄入大豆制品和海藻等日本食品可能对胃癌和结直肠癌患者的生存产生有利影响，尽管这需要进一步研究证实。
Dietary factors may affect the prognosis of digestive tract cancer, but evidence has been sparse. We investigated the association between pretreatment intake of 6 Japanese foods (including soy food, miso [soybean paste] soup and seaweed) and the risk of death among patients with histologically confirmed major digestive tract cancers (stomach, 1931; colon, 793; rectum, 510) diagnosed during 1997-2013 at a single institution in Japan. Pretreatment dietary intake was assessed using a food frequency questionnaire, and the patients were followed until December 2016. The Cox proportional hazards model was used to estimate hazard ratios (HR) and 95% confidence intervals (CI). Among the patients with stomach cancer, frequent intake of soy food was inversely associated with the risk of all-cause (P(trend)for four frequency groups = 0.01; HR = 0.72, 95% CI: 0.50-1.04 for highest vs lowest group) and stomach cancer (P-trend = 0.03; HR = 0.63, 95% CI: 0.40-0.99) death. A similar inverse association was also found for intake of miso soup. In contrast, frequent seaweed intake was inversely associated with the risk of all-cause death among the patients with colon cancer (P-trend = 0.03). Rectal cancer patients who had frequently consumed seaweed tended to have a lower risk of rectal cancer death (P-trend = 0.02). These findings indicate that pretreatment intake of Japanese foods such as soybean products and seaweed may have favorable effects on patient survival of stomach and colorectal cancer, although this needs to be confirmed by further research.