Capsaicin consumption, Helicobacter pylori positivity and gastric cancer in Mexico
Capsaicin consumption, Helicobacter pylori positivity and gastric cancer in Mexico
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DOI：
10.1002/ijc.11195
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发表时间：
2003-08-20
影响因子：
6.4
通讯作者：
Blair, A
中科院分区：
文献类型：
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作者：
López-Carrillo, L;López-Cervantes, M;Blair, A
胃癌（GC）在墨西哥的发病率并没有下降。我们评估了摄入辣椒素（CAP）是否会增加胃癌的风险，而不依赖于幽门螺杆菌阳性（Hp）。1994年至1996年，在墨西哥的3个地区进行了一项以医院为基础的病例对照研究；纳入234例胃癌患者和468例对照组，并对其饮食及其他特征进行调查。采用访谈法询问辣椒摄入量，用气相色谱法测定辣椒中CAP含量，估算CAP摄入量；ELISA法检测Hp血清IGg抗体。与低水平的消费者（每天摄入0-29.9毫克辣椒素，每天摄入0-少于3个辣椒，趋势p = 0.026）相比，高水平的CAP消费者（每天摄入90-250毫克辣椒素，每天摄入约9-25个辣椒）发生GC的风险增加（OR = 1.71; 95% CI = 0.76-3.88）；这种影响与Hp状态和其他潜在的GC决定因素无关，弥漫性GC病例（OR = 3.64; 95% CI = 1.09-12.2; p for trend = 0.002）比肠性GC病例（OR = 1.36; 95% CI = 0.31-5.89; p for trend = 0.493）更高。CAP摄入量与Hp对胃癌风险没有显著的相互作用。在墨西哥，辣椒消费量可能是GC的独立决定因素。(C) 2003 Wiley-Liss。公司。
Gastric cancer (GC) incidence has not declined in Mexico. We assessed whether the intake of capsaicin (CAP), the pungent compound of chili peppers, increases the risk of GC independently of H. pylori positivity (Hp). From 1994 to 1996, a hospital-based case-control study was performed in 3 areas of Mexico; 234 cases of GC and 468 matched controls were enrolled and their diet and other characteristics were inquired. Chili pepper intake was queried by interview and CAP content of chilies was determined in a separate analysis by gas chromatography to estimate CAP intake; IGg Hp serum antibodies were determined by ELISA. The risk of GC was increased (OR = 1.71; 95% CI = 0.76-3.88) among high-level consumers of CAP (90-250 mg of capsaicin per day, approximately 9-25 jalapeno peppers per day) as compared to low-level consumers (0-29.9 mg of capsaicin per day, approximately 0 to less than 3 jalapeno peppers per day; p for trend p = 0.026); this effect was independent of Hp status and other potential GC determinants and was higher among diffuse GC cases (OR = 3.64; 95% CI = 1.09-12.2; p for trend = 0.002) compared to intestinal GC cases (OR = 1.36; 95% CI = 0.31-5.89; p for trend = 0.493). No significant interaction was found between CAP intake and Hp on GC risk. Chili pepper consumption might be an independent determinant of GC in Mexico. (C) 2003 Wiley-Liss. Inc.