Lagiou P, Samoli E, Lagiou A, Peterson J, Tzonou A, Dwyer J, Trichopoulos D
Department of Hygiene and Epidemiology, School of Medicine, University of Athens, 75 M. Asias St., Goudi, GR-115 27 Athens, Greece.
Cancer Causes Control. 2004 Feb;15(1):67-72. doi: 10.1023/B:CACO.0000016619.18041.b0.
To examine the role of six flavonoid classes (flavanones, flavan-3-ols, flavonols, flavones, anthocyanidins and isoflavones) and vitamin C in the aetiology of stomach cancer.
Case-control study undertaken in Greece in the 1980s. Dietary information was obtained from 110 patients with incident stomach adenocarcinoma and 100 control patients. Flavonoid estimates were based on the recently released database of the US Department of Agriculture.
In models including sociodemographic variables, energy intake, vegetables, fruits and, alternatively, vitamin C the six flavonoid classes, only flavanones and vegetables remained significantly inversely associated with stomach cancer risk. The odds ratio (95% confidence intervals) per one standard deviation increase of intake of flavanones was 0.55 (0.31-0.96) whereas for vitamin C it was 1.05 (0.46-2.41). When fruits and vegetables were not adjusted for, both vitamin C and several flavonoid categories were inversely associated with stomach cancer risk, but these associations could be attributed to other compounds in these foods.
Among the major flavonoid classes studied, only flavanone intake is inversely associated with stomach cancer risk and could account for the apparent protective effect of fruit intake against this form of cancer. Additional factors, however, are likely to be involved in the consistent protection conveyed by vegetables.
研究六类黄酮（黄烷酮、黄烷 - 3 - 醇、黄酮醇、黄酮、花青素和异黄酮）以及维生素C在胃癌病因学中的作用。
20世纪80年代在希腊进行的病例对照研究。从110例新发胃腺癌患者和100例对照患者中获取饮食信息。黄酮类化合物的评估基于美国农业部最近发布的数据库。
在包含社会人口统计学变量、能量摄入、蔬菜、水果以及六类黄酮或维生素C的模型中，只有黄烷酮和蔬菜与胃癌风险仍存在显著的负相关。黄烷酮摄入量每增加一个标准差，比值比（95%置信区间）为0.55（0.31 - 0.96），而维生素C的比值比为1.05（0.46 - 2.41）。在未对水果和蔬菜进行校正时，维生素C和几类黄酮与胃癌风险均呈负相关，但这些关联可能归因于这些食物中的其他化合物。
在所研究的主要黄酮类化合物中，只有黄烷酮的摄入量与胃癌风险呈负相关，并且可能解释了水果摄入对这种癌症的明显保护作用。然而，蔬菜所提供的持续保护作用可能还涉及其他因素。
