Coffee consumption and reduced risk of hepatocellular carcinoma: findings from the Singapore Chinese Health Study.
Coffee consumption and reduced risk of hepatocellular carcinoma: findings from the Singapore Chinese Health Study.
复制标题
DOI：
10.1007/s10552-010-9725-0
复制
发表时间：
2011-03
期刊：
影响因子：
--
通讯作者：
Yuan JM
中科院分区：
文献类型：
--
作者：
Johnson S;Koh WP;Wang R;Govindarajan S;Yu MC;Yuan JM
在各种人群中，饮用咖啡与肝细胞损伤标志物的减少、慢性肝病风险的降低和肝硬变有关。关于咖啡消费和肝细胞癌风险之间的关联的数据很少，特别是在高危人群中。这项研究在新加坡华人健康研究中考察了咖啡和咖啡因摄入之间的关系，以及患肝癌的风险。新加坡华人健康研究是一项由63,257名中老年中国男性和女性组成的前瞻性队列，他们是患肝癌的相对高危人群。关于咖啡消费和其他饮食和生活方式因素的基线数据是通过InPerson在1993年至1998年注册时进行的采访收集的。截至2006年12月31日，362名队列参与者患上了肝细胞癌。高水平的咖啡或咖啡因摄入量与降低患肝癌的风险相关(p为Trend<；0.05)。与不喝咖啡的人相比，每天喝三杯或更多咖啡的人患肝癌的风险在统计上显著降低44%(风险比0.56，95%可信区间0.31-1.00，p=.049)，调整了潜在的混杂因素和茶的消费量。这些数据表明，饮用咖啡可能会降低新加坡华人患肝癌的风险。
Coffee consumption has been associated with reduced markers of hepatic cell damage, reduced risk of chronic liver disease, and cirrhosis across a variety of populations. Data on the association between coffee consumption and risk of hepatocellular carcinoma (HCC), especially in high-risk populations, are sparse. This study examines the relationship between coffee and caffeine consumption, and the risk of developing HCC within the Singapore Chinese Health Study, a prospective cohort of 63,257 middle-aged and older Chinese men and women, a relatively high-risk population for HCC. Baseline data on coffee consumption and other dietary and lifestyle factors were collected through inperson interviews at enrollment between 1993 and 1998. As of 31 December 2006, 362 cohort participants had developed HCC. High levels of coffee or caffeine consumption were associated with reduced risk of HCC (p for trend < 0.05). Compared with non-drinkers of coffee, individuals who consumed three or more cups of coffee per day experienced a statistically significant 44% reduction in risk of HCC (hazard ratio 0.56, 95% confidence interval, 0.31–1.00, p = .049) after adjustment for potential confounders and tea consumption. These data suggest that coffee consumption may reduce the risk of developing HCC in Chinese in Singapore.
登录
查看更多内容
影响因子：
3.8
作者：
Inoue, Manami;Kurahashi, Norie;Tsugane, Shoichiro
通讯作者：
Tsugane, Shoichiro
影响因子：
6.2
作者：
Nieters, A;Yuan, JM;Yu, MC
通讯作者：
Yu, MC
影响因子：
4.7
作者：
Cavin, C;Holzhäuser, D;Schilter, B
通讯作者：
Schilter, B
影响因子：
8.8
作者：
Gallus, S;Bertuzzi, M;Trichopoulos, D
通讯作者：
Trichopoulos, D
影响因子：
5.6
作者：
Erba, D;Riso, P;Testolin, G
通讯作者：
Testolin, G