State Key Laboratory of Oncogene and Related Genes, Shanghai Cancer Institute, Renji Hospital, Shanghai Jiaotong University School of Medicine, Shanghai, China; Department of Epidemiology, Shanghai Cancer Institute, Renji Hospital, Shanghai Jiaotong University School of Medicine, Shanghai, China.
Cancer Sci. 2013 Oct;104(10):1353-61. doi: 10.1111/cas.12231. Epub 2013 Aug 5.
Although dietary patterns, specific foods, and their constituents have been linked to cancer risk, the role of dietary patterns and specific food groups in liver cancer risk has not been investigated. In the Shanghai Women's Health Study (SWHS) and Shanghai Men's Health Study (SMHS), two cohort studies of 132 837 Chinese women and men, we evaluated the relationship between dietary patterns, food groups, and liver cancer risk. Through in-person interviews, dietary information intake over the preceding year was collected by using a validated food-frequency questionnaire. Cox regression model was used to estimate hazard ratios and 95% confidence intervals with adjustment for potential confounders. During an average follow-up of 10.9 (SWHS) or 5.5 (SMHS) years, 267 incident liver cancer cases were identified after the first 2 years of study enrolment. Three dietary patterns were derived by factor analysis. A vegetable-based dietary pattern was inversely associated with liver cancer; hazard ratios (95% confidence intervals) for the lowest to highest quartiles were: 1.00; 0.98 (0.71-1.35); 0.93 (0.67-1.29); and 0.58 (0.40-0.84); P(trend) = 0.01. The association was stronger among participants with a history of chronic liver disease. Further analyses showed high intakes of celery, mushrooms, allium vegetables, composite vegetables (including asparagus lettuce and garland chrysanthemum), legumes and legume products were associated with reduced liver cancer risk (all P(trend) < 0.05). Fruit- and meat-based dietary patterns were not associated with liver cancer risk. Our study suggests that a vegetable-based dietary pattern is associated with reduced liver cancer risk.
虽然饮食模式、特定食物及其成分与癌症风险有关，但饮食模式和特定食物组在肝癌风险中的作用尚未得到研究。在上海妇女健康研究（SWHS）和上海男性健康研究（SMHS）这两项针对 132837 名中国男女的队列研究中，我们评估了饮食模式、食物组与肝癌风险之间的关系。通过面对面访谈，使用经过验证的食物频率问卷收集了过去一年的饮食信息摄入情况。使用 Cox 回归模型调整潜在混杂因素后，估计了危险比和 95%置信区间。在平均随访 10.9 年（SWHS）或 5.5 年（SMHS）期间，在研究开始后的前 2 年，共发现 267 例肝癌新发病例。通过因子分析得出了三种饮食模式。基于蔬菜的饮食模式与肝癌呈负相关；最低到最高四分位的危险比（95%置信区间）分别为：1.00；0.98（0.71-1.35）；0.93（0.67-1.29）；0.58（0.40-0.84）；P（趋势）=0.01。在有慢性肝病病史的参与者中，这种关联更强。进一步的分析表明，高摄入芹菜、蘑菇、葱属蔬菜、复合蔬菜（包括芦笋生菜和花环菊花）、豆类和豆类制品与肝癌风险降低有关（所有 P（趋势）<0.05）。水果和肉类为基础的饮食模式与肝癌风险无关。我们的研究表明，基于蔬菜的饮食模式与肝癌风险降低有关。
