Dietary flavonoid intake and breast cancer risk among women on long island
Dietary flavonoid intake and breast cancer risk among women on long island
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DOI：
10.1093/aje/kwk033
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发表时间：
2007-03-01
影响因子：
5
通讯作者：
Gammon, Marilie D.
中科院分区：
文献类型：
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作者：
Fink, Brian N.;Steck, Susan E.;Gammon, Marilie D.
黄酮类化合物存在于各种食物中，在实验模型中具有抗癌特性。很少有流行病学研究调查类黄酮摄入量是否与人类乳腺癌有关。在这项研究中，作者调查了饮食类黄酮摄入量是否与美国女性人群样本中乳腺癌风险降低有关。他们对居住在纽约长岛的拿骚和萨福克县的妇女进行了一项病例对照研究。对病例和对照组进行了已知和疑似风险因素的访谈，并要求他们完成一份关于过去12个月平均摄入量的食物频率问卷。共有1，434例乳腺癌病例和1，440例对照病例提供了充分的反应。乳腺癌风险的降低与黄酮类化合物的摄入有关;绝经后妇女中黄酮醇的减少最为明显（比值比（OR）= 0.54，95%置信区间（CI）：0.40，0.73），黄酮类（OR = 0.61，95%CI：0.45，0.83）、黄烷-3-醇（OR = 0.74，95%CI：0.55，0.99）和木脂素（OR = 0.69，95%CI：0.51，0.94）。作者得出结论，黄酮醇、黄酮、黄烷-3-醇和木脂素的摄入与长岛妇女绝经后乳腺癌发病风险降低有关。这些结果表明，美国女性可以摄入足够水平的黄酮类化合物，以受益于其潜在的化学预防作用。
Flavonoids are found in a variety of foods and have anticarcinogenic properties in experimental models. Few epidemiologic studies have examined whether flavonoid intake is associated with breast cancer in humans. In this study, the authors investigated whether dietary flavonoid intake was associated with reduced risk of breast cancer in a population-based sample of US women. They conducted a case-control study among women who resided in Nassau and Suffolk counties on Long Island, New York. Cases and controls were interviewed about known and suspected risk factors and asked to complete a food frequency questionnaire regarding their average intake in the prior 12 months. A total of 1,434 breast cancer cases and 1,440 controls provided adequate responses. A decrease in breast cancer risk was associated with flavonoid intake; the decrease was most pronounced among postmenopausal women for flavonols (odds ratio (OR) = 0.54, 95% confidence interval (CI): 0.40, 0.73), flavones (OR = 0.61, 95% CI: 0.45, 0.83), flavan-3-ols (OR = 0.74, 95% CI: 0.55, 0.99), and lignans (OR = 0.69, 95% CI: 0.51, 0.94). The authors conclude that intake of flavonols, flavones, flavan-3-ols, and lignans is associated with reduced risk of incident postmenopausal breast cancer among Long Island women. These results suggest that US women can consume sufficient levels of flavonoids to benefit from their potential chemopreventive effects.