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Updated: Jul 23, 2025

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饮食中的铁和肺癌的风险
Milad Mohammadzadeh1,2, Alireza Bahrami2, Fatemeh Ghafouri-Taleghani2
1Student Research Committee, Department and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
概括
饮食中的铁摄入量并没有显著增加整体肺癌风险. 然而,高铁消费与肺癌风险增加有关,特别是在女性中,这需要进一步的研究.
科学领域:
- 营养流行病学 营养流行病学
- 在瘤学瘤学.
- 环境健康 环境健康
背景情况:
- 动物模型表明铁的致癌潜力通过氧化应激,特别是在肺部.
- 关于饮食中的铁和肺癌风险的流行病学证据仍然没有确定性.
- 氧化应激是肺部脆弱性的关键因素.
研究的目的:
- 系统地审查和分析调查饮食铁摄入量与肺癌风险之间的关联的流行病学研究.
- 为了澄清总铁,血红铁和非血红铁消费与肺癌发病率之间的关系.
主要方法:
- 在PubMed,Web of Science,Scopus和Google Scholar系统搜索到2023年5月之前发表的研究.
- 包括报告相对风险 (RR),危险比率 (HR) 或几率比率 (OR) 的病例控制和队列研究,并具有95%的信心区间 (CI).
- 排除评论,元分析,实验研究,摘要,信件和数据不足的研究;用于聚合分析的随机效应模型.
主要成果:
- 九项研究 (21,943例,1,542,993名参与者) 被纳入了元分析.
- 在饮食中摄入的铁总量 (RR: 1.09,95% CI: 0.781.51) 或血红铁 (RR: 1.01,95% CI: 0.731.38) 和肺癌风险的最高与最低摄入量之间没有发现显著的关联.
- 在女性的血铁摄入量和肺癌风险之间观察到显著的积极关联 (RR: 1.14,95% CI: 1.011.29).
结论:
- 总体而言,饮食中的铁摄入量与肺癌风险没有显著的关系.
- 饮食中血红铁的摄入量显示了肺癌的潜在风险增加,特别是在女性中.
- 需要进一步的研究来证实血红铁与女性肺癌之间的联系.
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