Erhardt Juergen G, Meisner Christoph, Bode J Christian, Bode Christiane
Department of Physiology of Nutrition, Hohenheim University, Garbenstrasse 28, D-70599 Stuttgart, Germany.
Am J Clin Nutr. 2003 Dec;78(6):1219-24. doi: 10.1093/ajcn/78.6.1219.
Epidemiologic studies found that high tomato intakes reduce the risk of colorectal cancers. This beneficial effect is assumed to be caused by high intakes of lycopene, a carotenoid with strong antioxidant activity that is present predominantly in tomatoes.
We assessed the relation between plasma lycopene concentrations and colorectal adenomas, the precursors for most colorectal cancers. In addition, the concentrations of 2 other antioxidants, beta-carotene and alpha-tocopherol, were measured.
White subjects undergoing a complete colonoscopy were included in the study (73 with adenomas, 63 without any polyps, and 29 with hyperplastic polyps). A detailed dietary history and information on alcohol consumption and smoking habits were collected from all subjects. Plasma lycopene, beta-carotene, and alpha-tocopherol concentrations were measured by using HPLC.
Patients with adenomas and control subjects without polyps did not differ significantly in body mass index; intakes of energy, fat, protein, carbohydrates, fiber, beta-carotene, and alcohol; or prevalence of smoking, but patients with adenomas were slightly older. The median plasma lycopene concentration was significantly lower in the adenoma group than in the control group (-35%; P = 0.016). The median plasma beta-carotene concentration also tended to be lower in the adenoma group (-25.5%), but the difference was not significant. In the multiple logistic regression, only smoking (odds ratio: 3.02; 95% CI: 1.46, 6.25; P = 0.003) and a plasma lycopene concentration < 70 microg/L (odds ratio: 2.31; 1.12, 4.77; P = 0.023) were risk factors for adenomatous polyps. Patients with hyperplastic polyps did not differ significantly from control subjects in any variable.
Our findings support the hypothesis that lycopene contributes to the protective effect of high tomato intakes against the risk of colorectal adenomas.
流行病学研究发现，大量食用番茄可降低患结直肠癌的风险。这种有益作用被认为是由于大量摄入番茄红素所致，番茄红素是一种具有强大抗氧化活性的类胡萝卜素，主要存在于番茄中。
我们评估了血浆番茄红素浓度与结直肠腺瘤（大多数结直肠癌的癌前病变）之间的关系。此外，还测量了另外两种抗氧化剂β-胡萝卜素和α-生育酚的浓度。
研究纳入了接受全结肠镜检查的白人受试者（73例患有腺瘤，63例无任何息肉，29例患有增生性息肉）。收集了所有受试者详细的饮食史以及饮酒和吸烟习惯信息。采用高效液相色谱法测定血浆番茄红素、β-胡萝卜素和α-生育酚的浓度。
患有腺瘤的患者与无息肉的对照受试者在体重指数、能量、脂肪、蛋白质、碳水化合物、纤维、β-胡萝卜素和酒精的摄入量、吸烟率方面无显著差异，但患有腺瘤的患者年龄稍大。腺瘤组血浆番茄红素浓度中位数显著低于对照组（-35%；P = 0.016）。腺瘤组血浆β-胡萝卜素浓度中位数也趋于降低（-25.5%），但差异不显著。多因素逻辑回归分析显示，仅吸烟（比值比：3.02；95%可信区间：1.46, 6.25；P = 0.003）和血浆番茄红素浓度<70μg/L（比值比：2.31；1.12, 4.77；P = 0.023）是腺瘤性息肉的危险因素。患有增生性息肉的患者在任何变量上与对照受试者均无显著差异。
我们的研究结果支持以下假设，即番茄红素有助于大量食用番茄对结直肠腺瘤风险产生的保护作用。
