脂肪质量,而不是数量,与美国人口中晚期和致命前列腺癌的风险降低有关:一项大型前性多中心研究
Yadong Li1,2, Manli Zhou1,2, Yuanpeng Liao1,3
1Department of Urology, Nanfang Hospital, Southern Medical University, Guangzhou, Guangdong Province.
专注于食脂肪的质量,而不是数量,可能会降低晚期前列腺癌 (PCa) 的风险. 较高的脂肪质量指数 (FQI) 与较低的晚期和致命PCa风险有关.
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:
- 关于饮食脂肪摄入量和晚期前列腺癌 (PCa) 风险的流行病学证据有限且不确.
- 之前没有任何前性研究研究过脂肪质量/数量与晚期/致命PCa风险之间的关联.
研究的目的:
- 调查饮食脂肪质量和数量与晚期和致命前列腺癌 (PCa) 风险之间的关联.
主要方法:
- 一项前性队列研究,包括前列腺,肺部,结肠直肠和卵巢癌查试验中的49424名男性.
- 脂肪质量指数 (FQI) 和低脂肪饮食得分 (LFDs) 用于评估饮食脂肪的质量和数量.
- 考克斯的比例危险回归模型分析了PCa发病率和死亡风险.
主要成果:
- 较高的FQI与晚期PCa (HRQ4 vs Q1: 0.72) 和致命PCa (HRQ4 vs Q1: 0.65) 的风险降低有关.
- FQI和高级PCa风险之间的反向关联仅在具有较高LFD的参与者中观察到.
- 没有发现LFD与晚期或致命PCa的风险之间存在显著的关联.
结论:
- 通过FQI评估的更高的食脂肪质量可能比减少晚期和致命PCa风险的数量更重要.
- 饮食脂肪质量可能在减轻美国人口中晚期前列腺癌风险方面发挥作用.
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