一项关于番茄红素和番茄制品摄入量与前列腺癌风险的前瞻性研究。

A prospective study of lycopene and tomato product intake and risk of prostate cancer.

作者信息

Kirsh Victoria A, Mayne Susan T, Peters Ulrike, Chatterjee Nilanjan, Leitzmann Michael F, Dixon L Beth, Urban Donald A, Crawford E David, Hayes Richard B

机构信息

Division of Cancer Epidemiology and Genetics, National Cancer Institute, Department of Health and Human Services, Bethesda, MD 20892, USA.

出版信息

Cancer Epidemiol Biomarkers Prev. 2006 Jan;15(1):92-8. doi: 10.1158/1055-9965.EPI-05-0563.

DOI:10.1158/1055-9965.EPI-05-0563

PMID:16434593

Abstract

BACKGROUND

Dietary lycopene and tomato products may reduce risk of prostate cancer; however, uncertainty remains about this possible association.

METHODS

We evaluated the association between intake of lycopene and specific tomato products and prostate cancer risk in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial, a multicenter study designed to investigate cancer early detection methods and etiologic determinants. Participants completed both a general risk factor and a 137-item food frequency questionnaire at baseline. A total of 1,338 cases of prostate cancer were identified among 29,361 men during an average of 4.2 years of follow-up.

RESULTS

Lycopene intake was not associated with prostate cancer risk. Reduced risks were also not found for total tomato servings or for most tomato-based foods. Statistically nonsignificant inverse associations were noted for pizza [all prostate cancer: relative risk (RR), 0.83; 95% confidence interval (95% CI), 0.67-1.03 for >or=1 serving/wk versus < 0.5 serving/mo; P(trend)=0.06 and advanced prostate cancer: RR, 0.79; 95% CI, 0.56-1.10; P(trend)=0.12] and spaghetti/tomato sauce consumption (advanced prostate cancer: RR=0.81, 95% CI, 0.57-1.16 for >or=2 servings/wk versus<1 serving/mo; P(trend)=0.31). Among men with a family history of prostate cancer, risks were decreased in relation to increased consumption of lycopene (P(trend)=0.04) and specific tomato-based foods commonly eaten with fat (spaghetti, P(trend)=0.12; pizza, P(trend)=0.15; lasagna, P(trend)=0.02).

CONCLUSIONS

This large study does not support the hypothesis that greater lycopene/tomato product consumption protects from prostate cancer. Evidence for protective associations in subjects with a family history of prostate cancer requires further corroboration.

摘要

背景

膳食中的番茄红素和番茄制品可能降低前列腺癌风险；然而，这种可能的关联仍存在不确定性。

方法

在前列腺、肺、结肠和卵巢癌筛查试验中，我们评估了番茄红素和特定番茄制品的摄入量与前列腺癌风险之间的关联。该试验是一项多中心研究，旨在调查癌症早期检测方法和病因决定因素。参与者在基线时完成了一份一般风险因素问卷和一份包含137个项目的食物频率问卷。在平均4.2年的随访期间，在29361名男性中总共确定了1338例前列腺癌病例。

结果

番茄红素摄入量与前列腺癌风险无关。总番茄份数或大多数以番茄为基础的食物的摄入量也未发现风险降低。对于披萨[所有前列腺癌：相对风险（RR），0.83；95%置信区间（95%CI），每周≥1份与每月<0.5份相比为0.67 - 1.03；P（趋势）=0.06]和食用意大利面/番茄酱（晚期前列腺癌：RR = 0.81，95%CI，每周≥2份与每月<1份相比为0.57 - 1.16；P（趋势）=0.31），观察到统计学上无显著意义的负相关。在有前列腺癌家族史的男性中，番茄红素摄入量增加（P（趋势）=0.04）以及通常与脂肪一起食用的特定番茄类食物（意大利面，P（趋势）=0.12；披萨，P（趋势）=0.15；千层面，P（趋势）=0.02）与风险降低有关。