高蛋白饮食得分,巨量营养素替代和乳腺癌风险:从替代分析的见解
Mitra Kazemi Jahromi1, Hamid Ahmadirad2, Hossein Farhadnejad2
1Endocrinology and Metabolism Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran.
BMC women's health
|February 15, 2024
概括
更高的坚持高蛋白饮食,特别是低碳水化合物和脂肪饮食,与乳腺癌 (BC) 的风险降低有关. 用蛋白质取代食脂肪和精制碳水化合物也显示出对BC的保护作用.
科学领域:
- 营养流行病学 营养流行病学
- 在瘤学瘤学.
- 饮食科学 饮食科学
背景情况:
- 新兴证据表明,宏观营养素摄入影响乳腺癌 (BC) 风险.
- 涉及高蛋白摄入量的饮食模式需要对其在BC预防中的作用进行调查.
研究的目的:
- 评估伊朗妇女高蛋白饮食分数与BC风险之间的关联.
- 研究用蛋白质替代脂肪和碳水化合物 (CHO) 对BC风险的影响.
主要方法:
- 一项基于医院的病例控制研究,涉及134例BC病例和267例对照 (年龄≥30岁).
- 通过经过验证的食物频率问卷评估的饮食摄入量;计算了高蛋白饮食得分.
- 逻辑回归用于确定BC风险的几率比率 (OR) 和95%置信区间 (CI),调整为混因素.
主要成果:
- 高蛋白低CHO和脂肪饮食 (OR:0.71;95%CI:0.56-0.90) 和高蛋白和CHO低脂肪饮食 (OR:0.76;95%CI:0.60-0.97) 的高三位数与较低的BC概率有关.
- 用蛋白质代替食脂肪 (OR差异: -0.40; 95% CI: -0.73, -0.07) 和用植物蛋白代替精制的CHO (OR差异: -0.66; 95% CI: -1.26, -0.07) 显示与BC风险的反向关联.
结论:
- 增加对高蛋白,低碳水化合物和低脂肪饮食的坚持可能会预防乳腺癌.
- 偏爱植物蛋白而非精制碳水化合物的饮食转变和减少和脂肪摄入量与较低的BC风险有关.
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