Giovannucci E
Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA 02115, USA.
J Natl Cancer Inst. 1999 Feb 17;91(4):317-31. doi: 10.1093/jnci/91.4.317.
The epidemiologic literature in the English language regarding intake of tomatoes and tomato-based products and blood lycopene (a compound derived predominantly from tomatoes) level in relation to the risk of various cancers was reviewed. Among 72 studies identified, 57 reported inverse associations between tomato intake or blood lycopene level and the risk of cancer at a defined anatomic site; 35 of these inverse associations were statistically significant. No study indicated that higher tomato consumption or blood lycopene level statistically significantly increased the risk of cancer at any of the investigated sites. About half of the relative risks for comparisons of high with low intakes or levels for tomatoes or lycopene were approximately 0.6 or lower. The evidence for a benefit was strongest for cancers of the prostate, lung, and stomach. Data were also suggestive of a benefit for cancers of the pancreas, colon and rectum, esophagus, oral cavity, breast, and cervix. Because the data are from observational studies, a cause-effect relationship cannot be established definitively. However, the consistency of the results across numerous studies in diverse populations, for case-control and prospective studies, and for dietary-based and blood-based investigations argues against bias or confounding as the explanation for these findings. Lycopene may account for or contribute to these benefits, but this possibility is not yet proven and requires further study. Numerous other potentially beneficial compounds are present in tomatoes, and, conceivably, complex interactions among multiple components may contribute to the anticancer properties of tomatoes. The consistently lower risk of cancer for a variety of anatomic sites that is associated with higher consumption of tomatoes and tomato-based products adds further support for current dietary recommendations to increase fruit and vegetable consumption.
我们回顾了英文流行病学文献，这些文献涉及番茄及番茄制品的摄入量以及血液中番茄红素（一种主要来源于番茄的化合物）水平与各种癌症风险之间的关系。在检索到的72项研究中，57项报告了番茄摄入量或血液中番茄红素水平与特定解剖部位癌症风险之间的负相关关系；其中35项负相关关系具有统计学意义。没有研究表明，较高的番茄摄入量或血液中番茄红素水平会在任何研究部位上显著增加癌症风险。在比较番茄或番茄红素的高摄入量与低摄入量或水平时，约一半的相对风险约为0.6或更低。对前列腺癌、肺癌和胃癌而言，摄入番茄有益的证据最为确凿。数据还表明，对胰腺癌、结肠直肠癌、食管癌、口腔癌、乳腺癌和宫颈癌也有益处。由于这些数据来自观察性研究，因此无法明确建立因果关系。然而，众多针对不同人群的研究结果具有一致性，无论是病例对照研究还是前瞻性研究，无论是基于饮食的调查还是基于血液的调查，这表明这些发现并非由偏倚或混杂因素所致。番茄红素可能是这些益处的原因或促成因素，但这一可能性尚未得到证实，需要进一步研究。番茄中还存在许多其他潜在有益的化合物，可以想象，多种成分之间的复杂相互作用可能有助于番茄的抗癌特性。与较高的番茄及番茄制品摄入量相关的多种解剖部位癌症风险持续降低，这进一步支持了当前增加水果和蔬菜摄入量的饮食建议。
