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通过饮食模式分析的胃肠道癌症风险和死亡率的差异:系统性审查和元分析
Zegeye Abebe1,2, Molla Mesele Wassie1, Tefera Chane Mekonnen3
1Flinders Health and Medical Research Institute, Flinders University, Adelaide, South Australia, Australia.
Nutrition reviews
|July 17, 2024
概括
健康的饮食模式与胃肠道 (GI) 癌症的风险降低了8%,而不健康的饮食模式则使风险增加了14%. 这些发现凸显了饮食在胃肠道癌症预防和存活率方面的作用.
科学领域:
- 营养科学 营养科学
- 在瘤学瘤学.
- 流行病学 流行病学
背景情况:
- 饮食模式与胃肠道 (GI) 癌症风险和死亡率有关.
- 之前的研究采用了不同的方法,导致关于饮食模式和肠道癌症风险的不一致的发现.
研究的目的:
- 系统地审查和元分析使用主要成分分析 (PCA) 和降低等级回归 (RRR) 和肠道癌症风险和死亡率得出的饮食模式之间的关联.
- 澄清不同饮食模式衍生方法对研究结果的影响.
主要方法:
- 系统审查和对2023年6月之前发表的前性研究的元分析.
- 搜索了多个数据库,包括Medline,SCOPUS和科学网.
- 包括28项使用PCA,RRR或联合方法来获得饮食模式的研究.
主要成果:
- 来自PCA的健康饮食模式与8%降低的肠胃癌风险 (RR,0.92) 和降低的死亡风险有关.
- 来自PCA的不健康饮食模式与14%的胃肠道癌症风险增加有关 (RR, 1.14).
- 源自RRR的健康饮食模式显示出潜在的风险降低 (RR,0.83),但源自RRR的不健康模式没有显著的关联.
结论:
- 来自PCA的饮食模式提供了健康饮食的保护作用和不健康饮食对胃肠道癌症和生存率的风险增加作用的证据.
- 需要进一步的前性研究来协调PCA和RRR衍生的饮食模式与胃肠道癌症风险之间的差异.
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