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饮食中的铁摄入量和胃癌的风险
Yen Thi-Hai Pham1, Bac Nhi Nguyen2, Thinh Gia Nguyen3
1University of Pittsburgh Medical Center, Pittsburgh, PA, United States.
饮食中的铁摄入量显示了与胃癌风险的U形关联. 在越南的一项研究中,低和高的铁消耗都与癌症风险增加有关.
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:
- 食铁是必不可少的,但其与胃癌风险的联系仍然不清楚.
- 以前的研究对饮食中的铁与胃癌的关联产生了不确定的结果.
- 这项研究调查了越南人口之间的关系.
研究的目的:
- 确定饮食中的铁摄入量与胃癌风险之间的关联.
- 在越南的一项病例控制研究中分析这一关联.
- 为了告知胃癌预防的潜在饮食干预措施.
主要方法:
- 一个病例控制研究,涉及1,182例胃癌病例和2,965例对照.
- 采集饮食信息,包括铁摄入量,使用经过验证的食物频率问卷.
- 使用无条件回归模型计算赔率比率 (OR) 和95%置信区间 (95%CI),并对混因素进行调整.
主要成果:
- 观察到饮食中的铁摄入量与胃癌风险之间存在显著的U形关联.
- 与参考组相比,最低和最高摄入量类别的风险增加 (ORs从1.64到2.00不等).
- 这种U形模式在性别,铁类型 (血红素/非血红素),非心脏胃癌以及特定亚组 (如体重指数较低且从未吸烟者) 中持续存在.
结论:
- 饮食中的铁摄入量与胃癌风险有U形关系.
- 研究结果表明,不够和过度的铁消费可能会增加风险.
- 结果支持针对特定人群和环境开发有针对性的饮食干预措施,以减轻胃癌风险.
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