饮食模式表明,黑巧克力摄入可能对口腔癌有抑制作用:孟德尔的随机化研究
Hongwei Wang1,2,3, Zhaoyin Zhang1,2,3, Sijie Wu4
1Affiliated Hospital of Youjiang Medical University for Nationalities, Baise, Guangxi, China.
Frontiers in nutrition
|July 19, 2024
概括
吃黑巧克力和甜可能会降低口腔癌的风险. 然而,黑巧克力是黑巧克力.
科学领域:
- 营养流行病学 营养流行病学
- 遗传流行病学遗传流行病学
- 癌症研究 癌症研究
背景情况:
- 饮食摄入模式显著影响人类健康和瘤发生.
- 之前关于饮食和口腔癌 (OC) 风险的研究是混的.
- 混因素掩盖了饮食变化与OC风险之间的准确关系.
研究的目的:
- 调查饮食因素与口腔癌 (OC) 风险之间的因果关系.
- 分析饮食模式,维生素和微量营养素对OC发育的影响.
- 澄清特定食品成分在OC病因学中的作用.
主要方法:
- 利用全基因组关联研究 (GWAS) 数据和GWAS-META合并用于结果数据集.
- 从英国生物银行提取了21种饮食暴露 (模式,维生素,微量营养素).
- 采用逆方差加权 (IVW) 和多变量门德尔随机化 (MR) 来进行因果推理.
主要成果:
- 黑巧克力和甜的消费显示与OC风险的反向关联 (p=0.044和p=0.048,分别).
- 在10种饮食模式中的8种,6种维生素或5种微量营养素中没有发现显著的关联.
- 调整血清代谢物,特别是神叶素,表明黑巧克力特定成分影响OC风险.
结论:
- 黑巧克力和甜摄入量与减少口腔癌风险之间存在因果关系.
- 黑巧克力中的特定化学化合物,如神素,可能会调解其保护作用.
- 需要进一步的研究来阐明饮食成分在口腔癌预防中的精确机制.
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