Ibiebele Torukiri I, van der Pols Jolieke C, Hughes Maria Celia, Marks Geoffrey C, Williams Gail M, Green Adèle C
Cancer and Population Studies Group, Queensland Institute of Medical Research, Brisbane, Australia.
Am J Clin Nutr. 2007 May;85(5):1401-8. doi: 10.1093/ajcn/85.5.1401.
The role of diet in the development of skin cancer is inconclusive, and the effect of the combined consumption of foods has never been reported.
We prospectively investigated the association between dietary patterns and cutaneous basal cell (BCC) and squamous cell (SCC) carcinoma.
Principal components analysis of 38 food groups was used to identify dietary patterns in 1360 adults aged 25-75 y who participated in a community-based skin cancer study in Nambour, Australia, between 1992 and 2002. We obtained baseline information about diet, skin color, and sun exposure factors. Multivariate-adjusted relative risks (RRs) for BCC and SCC tumors were estimated by using negative binomial regression modeling.
Two major dietary patterns were identified: a meat and fat pattern and a vegetable and fruit pattern. The meat and fat pattern was positively associated with development of SCC tumors (RR=1.83; 95% CI: 1.00, 3.37; P for trend=0.05) after adjustment for confounders and even more strongly associated in participants with a skin cancer history (RR=3.77; 95% CI: 1.65, 8.63; P for trend = 0.002) when the third and first tertiles were compared. A higher consumption of the vegetable and fruit dietary pattern appeared to decrease SCC tumor risk by 54% (P for trend = 0.02), but this protective effect was mostly explained by the association with green leafy vegetables. There was no association between the dietary patterns and BCC tumors.
A dietary pattern characterized by high meat and fat intakes increases SCC tumor risk, particularly in persons with a skin cancer history.
饮食在皮肤癌发生中的作用尚无定论，食物组合摄入的影响也从未有过报道。
我们前瞻性地研究了饮食模式与皮肤基底细胞癌（BCC）和鳞状细胞癌（SCC）之间的关联。
对38个食物组进行主成分分析，以确定1992年至2002年间参与澳大利亚楠伯尔一项社区皮肤癌研究的1360名25至75岁成年人的饮食模式。我们获取了饮食、肤色和日晒因素的基线信息。使用负二项回归模型估计BCC和SCC肿瘤的多变量调整相对风险（RRs）。
确定了两种主要饮食模式：肉类和脂肪模式以及蔬菜和水果模式。在调整混杂因素后，肉类和脂肪模式与SCC肿瘤的发生呈正相关（RR = 1.83；95% CI：1.00，3.37；趋势P = 0.05），在有皮肤癌病史的参与者中，当比较第三和第一三分位数时，关联更强（RR = 3.77；95% CI：1.65，8.63；趋势P = 0.002）。较高的蔬菜和水果饮食模式摄入量似乎使SCC肿瘤风险降低了54%（趋势P = 0.02），但这种保护作用主要由与绿叶蔬菜的关联来解释。饮食模式与BCC肿瘤之间无关联。
以高肉类和脂肪摄入量为特征的饮食模式会增加SCC肿瘤风险，尤其是在有皮肤癌病史的人群中。
