Xu Ming, Chen Yu-Ming, Huang Jing, Fang Yu-Jing, Huang Wu-Qing, Yan Bo, Lu Min-Shan, Pan Zhi-Zhong, Zhang Cai-Xia
1Department of Medical Statistics and Epidemiology,School of Public Health,Sun Yat-sen University,Guangzhou 510080,People's Republic of China.
2State Key Laboratory of Oncology in South China,Department of Colorectal Surgery,Sun Yat-sen University Cancer Center,Collaborative Innovation Center for Cancer Medicine,651 Dongfeng Road East,Guangzhou 510060,People's Republic of China.
Br J Nutr. 2016 Oct;116(7):1275-1287. doi: 10.1017/S0007114516003196. Epub 2016 Sep 21.
Flavonoids may play an important role in the protective effects of vegetables, fruits and tea against colorectal cancer. However, associations between flavonoids and colorectal cancer risk are inconsistent, and a few studies have evaluated the effect of flavonoids from different dietary sources separately. This study aimed to evaluate associations of flavonoids intake from different dietary sources with colorectal cancer risk in a Chinese population. From July 2010 to December 2015, 1632 eligible colorectal cancer cases and 1632 frequency-matched controls (age and sex) completed in-person interviews. A validated FFQ was used to estimate dietary flavonoids intake. Multivariate logistical regression models were used to calculate the OR and 95 % CI of colorectal cancer risk after adjusting for various confounders. No significant association was found between total flavonoids and colorectal cancer risk, with an adjusted OR of 1·06 (95 % CI 0·85, 1·32) comparing the highest with the lowest quartile. Anthocyanidins, flavanones and flavones intakes from total diet were found to be inversely associated with colorectal cancer risk. Compared with the lowest quartile, the adjusted OR for the highest quartile were 0·80 (95 % CI 0·64, 1·00) for anthocyanidins, 0·28 (95 % CI 0·22, 0·36) for flavanones and 0·54 (95 % CI 0·43, 0·67) for flavones. All subclasses of flavonoids from vegetables and fruits were inversely associated with colorectal cancer. However, no significant association was found between tea flavonoids and colorectal cancer risk. These data indicate that specific flavonoids, specifically flavonoids from vegetables and fruits, may be linked with the reduced risk of colorectal cancer.
黄酮类化合物可能在蔬菜、水果和茶预防结直肠癌的保护作用中发挥重要作用。然而，黄酮类化合物与结直肠癌风险之间的关联并不一致，且少数研究分别评估了不同饮食来源的黄酮类化合物的作用。本研究旨在评估中国人群中不同饮食来源的黄酮类化合物摄入量与结直肠癌风险之间的关联。2010年7月至2015年12月，1632例符合条件的结直肠癌病例和1632例频率匹配的对照（年龄和性别）完成了面对面访谈。采用经过验证的食物频率问卷来估计饮食中黄酮类化合物的摄入量。多元逻辑回归模型用于计算在调整各种混杂因素后结直肠癌风险的比值比（OR）和95%可信区间（CI）。未发现总黄酮类化合物与结直肠癌风险之间存在显著关联，最高四分位数与最低四分位数相比，调整后的OR为1.06（95%CI 0.85，1.32）。发现来自总饮食的花青素、黄烷酮和黄酮摄入量与结直肠癌风险呈负相关。与最低四分位数相比，最高四分位数的花青素调整后OR为0.80（95%CI 0.64，1.00），黄烷酮为0.28（95%CI 0.22，0.36），黄酮为0.54（95%CI 0.43，0.67）。来自蔬菜和水果的所有黄酮类化合物亚类均与结直肠癌呈负相关。然而，未发现茶黄酮与结直肠癌风险之间存在显著关联。这些数据表明，特定的黄酮类化合物，特别是来自蔬菜和水果的黄酮类化合物，可能与结直肠癌风险降低有关。
