Lin Jennifer, Zhang Shumin M, Cook Nancy R, Rexrode Kathryn M, Liu Simin, Manson JoAnn E, Lee I-Min, Buring Julie E
Division of Preventive Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA 02215, USA.
Cancer Causes Control. 2005 Apr;16(3):225-33. doi: 10.1007/s10552-004-4025-1.
Although animal studies suggest an inverse association between consumption of plant foods and risk of colorectal cancer, many observational data have failed to support such an association. We prospectively examined the association between dietary intakes of fruit, vegetables, and fiber and colorectal cancer risk in a large female cohort from the Women's Health Study.
Among 39,876 healthy women aged >/=45 years at baseline, 36,976 with baseline self-reported information on dietary intakes and other risk factors for colorectal cancer were included in the analyses. During an average follow-up of 10 years, 223 women were diagnosed with colorectal cancer. Intakes of fruit, vegetables, and fiber were assessed by a baseline food-frequency questionnaire. The analyses were carried out using the Cox proportional hazards regression and all tests were two-sided.
Intakes of fruit, vegetables, and the specific subgroups were not found to be associated with colorectal cancer risk. Multivariate relative risks (RRs) comparing the highest with lowest quintile were 0.79 (95% CI=0.49-1.27,p for trend =0.30) for fruit intake, and 0.88 (95% CI=0.56-1.38,p for trend=0.30) for vegetables intake. Similarly, intake of total fiber was not associated with colorectal cancer risk; the RR for the highest relative to lowest quintile was 0.75 (95% CI=0.48-1.17,p for trend=0.12). However, higher intake of legume fiber was associated with a lower risk of colorectal cancer; the RR for the highest versus slowest quintile was 0.60 (95% CI=0.40-0.91,p for trend=0.02).
Our data offer little support for associations between intakes of fruit, vegetables, and fiber, and colorectal cancer risk. However, our data suggest that legume fiber and/or other related sources may reduce risk of colorectal cancer.
尽管动物研究表明食用植物性食物与结直肠癌风险之间存在负相关，但许多观察性数据未能支持这种关联。我们前瞻性地研究了来自女性健康研究的大型女性队列中水果、蔬菜和纤维的饮食摄入量与结直肠癌风险之间的关联。
在基线时年龄≥45岁的39876名健康女性中，36976名有关于饮食摄入量和其他结直肠癌风险因素的基线自我报告信息，纳入分析。在平均10年的随访期间，223名女性被诊断为结直肠癌。通过基线食物频率问卷评估水果、蔬菜和纤维的摄入量。使用Cox比例风险回归进行分析，所有检验均为双侧检验。
未发现水果、蔬菜及其特定亚组的摄入量与结直肠癌风险相关。将最高五分位数与最低五分位数进行比较的多变量相对风险（RR），水果摄入量为0.79（95%CI = 0.49 - 1.27，趋势p值 = 0.30），蔬菜摄入量为0.88（95%CI = 0.56 - 1.38，趋势p值 = 0.30）。同样，总纤维摄入量与结直肠癌风险无关；最高五分位数相对于最低五分位数的RR为0.75（95%CI = 0.48 - 1.17，趋势p值 = 0.12）。然而，较高的豆类纤维摄入量与较低结直肠癌风险相关；最高五分位数与最低五分位数相比的RR为0.60（95%CI = 0.40 - 0.91，趋势p值 = 0.02）。
我们的数据几乎没有支持水果、蔬菜和纤维摄入量与结直肠癌风险之间的关联。然而，我们的数据表明豆类纤维和/或其他相关来源可能会降低结直肠癌风险。
