Association among Dietary Flavonoids, Flavonoid Subclasses and Ovarian Cancer Risk: A Meta-Analysis.
Association among Dietary Flavonoids, Flavonoid Subclasses and Ovarian Cancer Risk: A Meta-Analysis.
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膳食黄酮类化合物、类黄酮亚类与卵巢癌风险之间的关联：荟萃分析
DOI：
10.1371/journal.pone.0151134
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发表时间：
2016
期刊：
影响因子：
3.7
通讯作者：
Yu L
中科院分区：
文献类型：
--
作者：
Hua X;Yu L;You R;Yang Y;Liao J;Chen D;Yu L
背景以往的研究表明，膳食中类黄酮或类黄酮亚类的摄入与卵巢癌的风险有关，但结果存在争议。因此，我们进行了一项荟萃分析，以获得对这些关联的更精确估计。方法我们在PubMed，Google Scholar和ISI Web of Science中进行了检索，从他们成立到2015年4月25日，以选择饮食类黄酮，类黄酮亚类和卵巢癌风险之间相关性的研究。这些信息是由两个独立的作者摘录的。我们评估了异质性、敏感性、发表偏倚和文章质量。使用随机效应模型计算合并风险估计值。结果纳入5个队列研究和7个病例对照研究。我们观察到膳食黄酮的摄入可以降低卵巢癌的风险，这一点通过合并RR（RR = 0.82，95%CI = 0.68-0.98）得到证实。在按类黄酮亚型进行的亚组分析中，黄酮类化合物（RR = 0.67，95%CI = 0.50-0.92）和黄酮醇类化合物（RR = 0.68，95%CI = 0.58-0.80）也降低了卵巢癌的风险。但没有令人信服的证据表明食用黄酮类化合物（RR = 0.86，95% CI = 0.71-1.03）可以降低卵巢癌的风险，这揭示了部分异质性来源。敏感性分析表明结果稳定，基于漏斗图分析和Egger检验的结果，未观察到发表偏倚（p = 0.26）。结论这项荟萃分析表明，膳食黄酮类化合物和亚型（黄酮类化合物，黄酮醇类化合物）的消费对卵巢癌具有保护作用，除黄酮类化合物消费外，卵巢癌的风险降低。然而，更大的人口覆盖更多的类黄酮亚类的进一步调查是必要的。
Background Previous studies have indicated that intake of dietary flavonoids or flavonoid subclasses is associated with the ovarian cancer risk, but presented controversial results. Therefore, we conducted a meta-analysis to derive a more precise estimation of these associations. Methods We performed a search in PubMed, Google Scholar and ISI Web of Science from their inception to April 25, 2015 to select studies on the association among dietary flavonoids, flavonoid subclasses and ovarian cancer risk. The information was extracted by two independent authors. We assessed the heterogeneity, sensitivity, publication bias and quality of the articles. A random-effects model was used to calculate the pooled risk estimates. Results Five cohort studies and seven case-control studies were included in the final meta-analysis. We observed that intake of dietary flavonoids can decrease ovarian cancer risk, which was demonstrated by pooled RR (RR = 0.82, 95% CI = 0.68–0.98). In a subgroup analysis by flavonoid subtypes, the ovarian cancer risk was also decreased for isoflavones (RR = 0.67, 95% CI = 0.50–0.92) and flavonols (RR = 0.68, 95% CI = 0.58–0.80). While there was no compelling evidence that consumption of flavones (RR = 0.86, 95% CI = 0.71–1.03) could decrease ovarian cancer risk, which revealed part sources of heterogeneity. The sensitivity analysis indicated stable results, and no publication bias was observed based on the results of Funnel plot analysis and Egger’s test (p = 0.26). Conclusions This meta-analysis suggested that consumption of dietary flavonoids and subtypes (isoflavones, flavonols) has a protective effect against ovarian cancer with a reduced risk of ovarian cancer except for flavones consumption. Nevertheless, further investigations on a larger population covering more flavonoid subclasses are warranted.