饮食中维生素C对韩国人群胃癌风险的影响。
Effect of dietary vitamin C on gastric cancer risk in the Korean population.
作者信息
Hoang Bach Viet, Lee Jeonghee, Choi Il Ju, Kim Young-Woo, Ryu Keun Won, Kim Jeongseon
机构信息
Bach Viet Hoang, Young-Woo Kim, Jeongseon Kim, Department of Cancer Control and Policy, Graduate School of Cancer Science and Policy, National Cancer Center, Goyang-si, Gyeonggi-do 10408, South Korea.
出版信息
World J Gastroenterol. 2016 Jul 21;22(27):6257-67. doi: 10.3748/wjg.v22.i27.6257.
AIM
To investigate the effects of dietary vitamin C and foods containing vitamin C on gastric cancer risk.
METHODS
Our study included 830 control subjects and 415 patients. Data regarding demographics, medical history, and lifestyle, including dietary and nutrient intake, were collected using reliable self-administered questionnaires. Dietary intake information was collected from the participants using a food frequency questionnaire that has been previously reported as reliable and valid. A rapid urease test and a histological evaluation were used to determine the presence of Helicobacter pylori (H. pylori) infection. Twenty-three vitamin C-contributing foods were selected, representing over 80% of the cumulative vitamin C contribution.
RESULTS
In analyses adjusted for first-degree family history of gastric cancer, education level, job, household income, smoking status, and regular exercise, an inverse association between vitamin C intake and gastric cancer risk was observed for the highest (≥ 120.67 mg/d) vs the lowest (< 80.14 mg/d) intake category [OR (95%CI): 0.64 (0.46-0.88)], with a significant trend across the three intake categories (P = 0.007). No protective effect of vitamin C was detected after stratification by gender. No effect of vitamin C intake on the gastric cancer incidence was found in either men or women infected with H. pylori. Vitamin C-contributing foods, including cabbage [0.45 (0.32-0.63), 0.50 (0.34-0.75), 0.45 (0.25-0.81)], strawberries [0.56 (0.40-0.78), 0.49 (0.32-0.74), 0.52 (0.29-0.93)], and bananas [0.40 (0.29-0.57), 0.41 (0.27-0.62), 0.34 (0.19-0.63)], were protective factors against the risk of gastric cancer based on the results of the overall adjusted analyses and the results for men and women, respectively.
CONCLUSION
A protective effect of vitamin C and vitamin C-contributing foods against gastric cancer was observed. Further studies using larger sample sizes are required to replicate our results.
目的
探讨膳食维生素C及含维生素C的食物对胃癌风险的影响。
方法
我们的研究纳入了830名对照者和415名患者。使用可靠的自填问卷收集有关人口统计学、病史和生活方式（包括饮食和营养摄入）的数据。通过一份先前已报道为可靠有效的食物频率问卷收集参与者的饮食摄入信息。采用快速尿素酶试验和组织学评估来确定幽门螺杆菌（H. pylori）感染情况。选择了23种富含维生素C的食物，它们占维生素C累积摄入量的80%以上。
结果
在对胃癌一级家族史、教育程度、工作、家庭收入、吸烟状况和定期锻炼进行校正的分析中，最高摄入量组（≥120.67毫克/天）与最低摄入量组（<80.14毫克/天）相比，维生素C摄入量与胃癌风险呈负相关[比值比（95%置信区间）：0.64（0.46 - 0.88）]，在三个摄入量组间存在显著趋势（P = 0.007）。按性别分层后未检测到维生素C的保护作用。在感染幽门螺杆菌的男性或女性中，均未发现维生素C摄入量对胃癌发病率有影响。根据总体校正分析结果以及男性和女性的结果，富含维生素C的食物，包括卷心菜[0.45（0.32 - 0.63），0.50（0.34 - 0.75），0.45（0.25 - 0.81）]、草莓[0.56（0.40 - 0.78），0.49（0.32 - 0.74），0.52（0.29 - 0.93）]和香蕉[0.40（0.29 - 0.57），0.41（0.27 - 0.62），0.34（0.19 - 0.6）]，分别是预防胃癌风险的保护因素。
结论
观察到维生素C及富含维生素C的食物对胃癌有保护作用。需要进一步开展更大样本量的研究来重复我们的结果。
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