Tayyem Reema F, Shehadah Ihab, Abu-Mweis Suhad S, Bawadi Hiba A, Bani-Hani Kamal E, Al-Jaberi Tareq, Al-Nusairr Majed, Heath Dennis D
Department of Clinical Nutrition and Dietetic, Hashemite University, Zarqa 13115, Jordan.
Cancer Control. 2014 Oct;21(4):350-60. doi: 10.1177/107327481402100412.
Diets that include fruits and vegetables have been suggested as one way to reduce the risk of developing colorectal cancer (CRC); however, the association between consuming fruits and vegetables and CRC risk is not clear. The objective of the present study is to compare fruit and vegetable intake between 2 groups of Jordanians and further investigate this possible relationship.
A history of fruit and vegetable consumption was obtained from 220 people with CRC and 281 healthy controls, all of whom were from Jordan. Both groups were matched for age, sex, occupation, and marital status. Fruit and vegetable consumption was quantified for the previous 12 months in both groups.
Total vegetable intake was associated with the risk of developing CRC. Consuming 5 servings of vegetables a day decreased the risk of developing CRC when compared with no more than 1 serving a day (odds ratio [OR] = 0.23; 95% confidence interval [CI]: 0.55-0.97). A significant direct relationship between CRC risk and consuming cauliflower and cabbage was found; however, no association was found for raw or cooked leafy vegetable and other vegetable types. Consuming several types of fruits also revealed no association with risk of CRC, although an increased intake of dates and figs was associated with a reduced risk of developing CRC. The ORs for the highest intake of servings compared with the lowest intake were 0.48 (95% CI: 0.27-0.87; P = .004) for dates and 0.604 (95% CI: 0.35-1.06; P = .003) for figs.
Consuming fruits and vegetables did not significantly correlate with a lowered incidence of CRC. However, a trend of protection was detected for several types of fruits and vegetables.
有人提出，包含水果和蔬菜的饮食是降低患结直肠癌（CRC）风险的一种方法；然而，食用水果和蔬菜与CRC风险之间的关联尚不清楚。本研究的目的是比较两组约旦人的水果和蔬菜摄入量，并进一步研究这种可能的关系。
从220名患有CRC的人和281名健康对照者（均来自约旦）那里获取水果和蔬菜消费史。两组在年龄、性别、职业和婚姻状况方面进行了匹配。对两组过去12个月的水果和蔬菜消费量进行了量化。
蔬菜总摄入量与患CRC的风险相关。与每天不超过1份蔬菜相比，每天食用5份蔬菜可降低患CRC的风险（优势比[OR]=0.23；95%置信区间[CI]：0.55-0.97）。发现CRC风险与食用花椰菜和卷心菜之间存在显著的直接关系；然而，未发现生的或煮熟的叶菜类蔬菜及其他蔬菜类型与之有关联。食用多种类型的水果也未发现与CRC风险有关联，不过枣和无花果摄入量的增加与患CRC风险的降低有关。与最低摄入量相比，枣最高摄入量的OR为0.48（95%CI：0.27-0.87；P=.004），无花果为0.604（95%CI：0.35-1.06；P=.003）。
食用水果和蔬菜与CRC发病率降低没有显著相关性。然而，在几种类型的水果和蔬菜中检测到了一种保护趋势。
