Kristal Alan R, Arnold Kathryn B, Schenk Jeannette M, Neuhouser Marian L, Goodman Phyllis, Penson David F, Thompson Ian M
Division of Public Health Sciences, Fred Hutchinson Cancer Research Center, Seattle, WA 98109-1024, USA.
Am J Epidemiol. 2008 Apr 15;167(8):925-34. doi: 10.1093/aje/kwm389. Epub 2008 Feb 7.
This study examined dietary risk factors for incident benign prostatic hyperplasia (BPH) in 4,770 Prostate Cancer Prevention Trial (1994-2003) placebo-arm participants who were free of BPH at baseline. BPH was assessed over 7 years and was defined as medical or surgical treatment or repeated elevation (>14) on the International Prostate Symptom Score questionnaire. Diet, alcohol, and supplement use were assessed by use of a food frequency questionnaire. There were 876 incident BPH cases (33.6/1,000 person-years). The hazard ratios for the contrasts of the highest to lowest quintiles increased 31% for total fat and 27% for polyunsaturated fat and decreased 15% for protein (all p(trend) < 0.05). The risk was significantly lower in high consumers of alcoholic beverages (0 vs. > or =2/day: hazard ratio (HR) = 0.67) and vegetables (<1 vs. > or =4/day: HR = 0.68) and higher in daily (vs. <1/week) consumers of red meat (HR = 1.38). There were no associations of supplemental antioxidants with risk, and there was weak evidence for associations of lycopene, zinc, and supplemental vitamin D with reduced risk. A diet low in fat and red meat and high in protein and vegetables, as well as regular alcohol consumption, may reduce the risk of symptomatic BPH.
本研究对4770名前列腺癌预防试验（1994 - 2003年）安慰剂组参与者的良性前列腺增生（BPH）发病饮食风险因素进行了调查，这些参与者在基线时无BPH。在7年时间里对BPH进行评估，其定义为接受药物或手术治疗，或国际前列腺症状评分问卷得分反复升高（>14）。通过食物频率问卷评估饮食、酒精和补充剂的使用情况。共有876例BPH发病病例（33.6/1000人年）。总脂肪最高五分位数与最低五分位数对比的风险比增加31%，多不饱和脂肪增加27%，蛋白质降低15%（所有p趋势<0.05）。酒精饮料高消费者（0杯/天与≥2杯/天：风险比（HR）=0.67）、蔬菜高消费者（<1份/天与≥4份/天：HR = 0.68）的风险显著较低，而红肉每日消费者（与<1周/次相比）的风险较高（HR = 1.38）。补充抗氧化剂与风险无关联，番茄红素、锌和补充维生素D与风险降低的关联证据较弱。低脂肪、低红肉、高蛋白和高蔬菜的饮食，以及规律饮酒，可能会降低有症状BPH的风险。
