Pourzand Ali, Tajaddini Aynaz, Pirouzpanah Saeed, Asghari-Jafarabadi Mohammad, Samadi Nasser, Ostadrahimi Ali-Reza, Sanaat Zohreh
Department of General Surgery, Faculty of Medicine, Tabriz University of Medical Sciences, Tabriz, Iran.
Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
J Breast Cancer. 2016 Sep;19(3):292-300. doi: 10.4048/jbc.2016.19.3.292. Epub 2016 Sep 23.
The protective effect of vegetables against carcinogenesis has been reported in experimental studies particularly focusing on the gut. Therefore, we conducted a hospital-based matched case-control study to explore the association between dietary consumption and risk of breast cancer among Iranian women in northwest Iran.
A validated, quantitative, food frequency questionnaire was completed in 285 women (aged 25-65 years old) newly diagnosed with histopathologically confirmed breast cancer (grade II, III or clinical stage II, III) in Tabriz, northwest Iran, and the completed questionnaires were included in an age- and regional-matched hospital based-control study. The odds ratios (ORs) and 95% confidence intervals (95% CI) were estimated using conditional logistic regression models.
Multivariate analysis showed that there was a negative association between the consumption of raw onion and risk of breast cancer after adjustment for covariates (OR, 0.63; 95% CI, 0.40-1.00); however, this association was insignificant. On the other hand, there was a positive association between consumption of cooked onion and risk of breast cancer, after adjustment for covariates (OR, 1.54; 95% CI, 1.02-2.32). However, reduced risk of breast cancer was associated with higher consumption of garlic and leek with adjusted ORs of 0.41 (95% CI, 0.20-0.83) and 0.28 (95% CI, 0.15-0.51), respectively.
Our findings suggest that high consumption of certain vegetables, in particular garlic and leek, may reduce the risk of breast cancer, while high consumption of cooked onion may be associated with an increased risk of breast cancer.
在特别关注肠道的实验研究中，已报道蔬菜对致癌作用具有保护效果。因此，我们开展了一项基于医院的匹配病例对照研究，以探讨伊朗西北部女性的饮食消费与乳腺癌风险之间的关联。
在伊朗西北部大不里士，对285名新诊断为经组织病理学确诊的乳腺癌（II级、III级或临床II期、III期）的女性（年龄在25 - 65岁之间）完成了一份经过验证的定量食物频率问卷，且将填写好的问卷纳入一项基于医院的年龄和地区匹配的对照研究。使用条件逻辑回归模型估计比值比（OR）和95%置信区间（95%CI）。
多变量分析显示，在对协变量进行调整后，生洋葱的摄入量与乳腺癌风险之间存在负相关（OR，0.63；95%CI，0.40 - 1.00）；然而，这种关联并不显著。另一方面，在对协变量进行调整后，熟洋葱的摄入量与乳腺癌风险之间存在正相关（OR，1.54；95%CI，1.02 - 2.32）。然而，大蒜和韭菜的较高摄入量与降低的乳腺癌风险相关，调整后的OR分别为0.41（95%CI，0.20 - 0.83）和0.28（95%CI，0.15 - 0.51）。
我们的研究结果表明，大量食用某些蔬菜，特别是大蒜和韭菜，可能会降低乳腺癌风险，而大量食用熟洋葱可能与乳腺癌风险增加有关。
