Flavonoids and the risk of renal cell carcinoma
Flavonoids and the risk of renal cell carcinoma
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DOI：
10.1158/1055-9965.epi-06-0769
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发表时间：
2007-01-01
影响因子：
3.8
通讯作者：
LaVecchia, Carlo
中科院分区：
文献类型：
--
作者：
Bosetti, Cristina;Rossi, Marta;LaVecchia, Carlo
黄酮类化合物的摄入与各种常见肿瘤的风险呈负相关，但关于肾细胞癌（RCC）的数据有限。我们利用1994年至2002年在意大利四个地区进行的一项病例对照研究的数据，来研究主要黄酮类化合物类别与肾细胞癌之间的关系。该研究包括767例经组织学确诊的新发肾细胞癌病例，以及1534例因急性非肿瘤疾病入院的医院对照，这些对照按研究中心、性别和五岁年龄段与病例进行匹配。我们将已发表的六大类黄酮类化合物在食品和饮料中的含量数据应用于通过一份经验证的食物频率问卷收集的饮食信息。在对主要公认的混杂因素和总能量摄入进行调整后，摄入量最高五分位数与最低五分位数的受试者相比，总黄酮的比值比为0.80[95%置信区间（95%CI），0.58 - 1.11]，异黄酮为0.76（95%CI，0.56 - 1.03），花青素为0.94（95%CI，0.60 - 1.47），黄烷 - 3 - 醇为0.77（95%CI，0.56 - 1.06），黄烷酮为0.90（95%CI，0.67 - 1.21），黄酮为0.68（95%CI，0.50 - 0.93），黄酮醇为0.69（95%CI，0.50 - 0.95）。仅考虑蔬菜和水果的摄入只能部分解释这些负相关关系。因此，黄酮类化合物，特别是黄酮和黄酮醇，可能至少在一定程度上解释了植物性食物对肾细胞癌的有利作用。
Intake of flavonoids has been inversely related to the risk of various common neoplasms, but limited data exist on renal cell carcinoma (RCC). We used data from a case-control study conducted between 1994 and 2002 in four Italian areas to study the relation between major flavonoid classes and RCC. The study included 767 cases with incident, histologically confirmed RCC and 1,534 hospital controls admitted for acute, nonneoplastic conditions and matched with cases by study center, sex, and quinquennia of age. We applied published data on food and beverage content of six major classes of flavonoids to dietary information collected through a validated food frequency questionnaire. After adjustment for major recognized confounding factors and total energy intake, the odds ratios for subjects in the highest versus the lowest quintile of intake were 0.80 [95% confidence interval (95% CI), 0.58-1.11] for total flavonoids, 0.76 (95% CI, 0.56-1.03) for isoflavones, 0.94 (95% CI, 0.60-1.47) for anthocyanidins, 0.77 (95% CI, 0.56-1.06) for flavan-3-ols, 0.90 (95% CI, 0.67-1.21) for flavanones, 0.68 (95% CI, 0.50-0.93) for flavones, and 0.69 (95% CI, 0.50-0.95) for flavonols. Allowance for vegetable and fruit consumption only partly explained these inverse relations. Thus, flavonoids, and particularly flavones and flavonols, may account, at least in part, for the favorable role of plant foods on RCC.