饮食维生素D摄入量和膀癌风险:对前性队列研究的综合分析
Iris W A Boot1, Anke Wesselius1, Evan Y W Yu1
1Department Epidemiology, Maastricht University, Maastricht, the Netherlands.
Clinical nutrition (Edinburgh, Scotland)
|June 15, 2023
概括
高摄入维生素D,结合适量和低,可以降低膀癌的风险. 这凸显了在预防癌症的饮食风险评估中考虑营养相互作用的重要性.
科学领域:
- 营养流行病学 营养流行病学
- 癌症病因 癌症病因学
- 公共卫生 营养 公共卫生 营养
背景情况:
- 饮食因素与膀癌 (BC) 的发展有关.
- 维生素D在生物功能中起作用,可能会防止BC.
- 维生素D影响和的吸收,间接影响BC风险.
研究的目的:
- 研究饮食维生素D摄入量与膀癌风险之间的关系.
- 探索维生素D通过和代谢对BC风险的潜在间接影响.
主要方法:
- 从十项队列研究中汇集数据,包括1994年的BC病例和518,002个非病例.
- 从食物消费中计算出每天摄入维生素D,和的摄入量.
- 利用考克斯回归模型计算危险比率 (HRs) 和95%置信区间 (CI),对共变量进行调整.
主要成果:
- 在个体营养摄入量和BC风险之间没有发现显著的关联.
- 观察到高维生素D摄入量加上中度和低摄入量 (HR: 0.77,95% CI: 0.59-1.00) 显著降低了BC风险.
- 没有发现显著的剂量反应关系.
结论:
- 高食维生素D摄入量,结合特定水平的和,可能会降低膀癌的风险.
- 强调需要在补充营养素的背景下评估营养素的影响.
- 建议未来的研究专注于更广泛的营养模式,以进行全面的风险评估.
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