饮食中的异黄摄入量和胃癌
Arianna Natale1, Federica Fiori2, Maria Parpinel2
1Department of Clinical Sciences and Community Health, Dipartimento di Eccellenza 2023-2027, University of Milan, 20133 Milan, Italy.
Nutrients
|August 29, 2024
概括
饮食中的异黄可能会降低胃癌的风险. 这项研究发现,摄入较高的异黄,如大吉素,与患胃癌 (GC) 的可能性较低有关.
科学领域:
- 营养流行病学 营养流行病学
- 胃肠病学 胃肠病学
- 在瘤学瘤学.
背景情况:
- 饮食中的异黄是一种具有潜在健康益处的植物化合物.
- 以前的研究表明,异黄与胃癌 (GC) 风险降低之间可能存在联系,但证据有限.
- 胃癌仍然是一个重大的全球健康问题.
研究的目的:
- 调查饮食中异黄摄入量与患胃癌的风险之间的关联.
- 量化GC风险的几率比率 (OR) 和置信区间 (CI) 在不同水平的异黄素消费中.
主要方法:
- 对230例胃癌病例和547例对照进行了病例对照研究.
- 通过验证的食物频率问卷 (FFQ) 评估了饮食摄入量.
- 使用专业数据库计算异黄摄入量,并使用后勤回归模型分析数据,调整混因素.
主要成果:
- 较高的戴兹摄入量与降低的GC风险有关 (OR = 0.65,95% CI = 0.44-0.97,p趋势 = 0.04).
- 总的异黄摄入量也显示出与GC风险的显著反向关联 (OR = 0.66,95% CI = 0.45-0.99,p趋势 = 0.05).
- 对于热尼斯坦,没有发现显著的相关性 (OR = 0.75,95% CI = 0.54-1.11,p趋势 = 0.15).
结论:
- 饮食中含有的异黄,特别是大吉素,似乎对抗胃癌具有保护作用.
- 这些发现有助于了解饮食在预防胃癌中的作用.
- 进一步的研究可能会阐明这种关联背后的具体机制.
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