Department of Clinical Nutrition, Research Institute & Hospital, National Cancer Center, Goyang 10408, Korea.
Graduate School of Public Health, Seoul National University, Seoul 08826, Korea.
Nutrients. 2017 Aug 25;9(9):938. doi: 10.3390/nu9090938.
Markedly increased red meat consumption is a cancer risk factor, while dietary flavonoids may help prevent the disease. The purpose of this study was to investigate the associations of red meat and flavonoid consumption with cancer risk, based on data from 8024 subjects, drawn from the 2004-2008 Cancer Screening Examination Cohort of the Korean National Cancer Center. Hazard ratios (HRs) were obtained by using a Cox proportional hazard model. During the mean follow-up period of 10.1 years, 443 cases were newly diagnosed with cancer. After adjusting for age, there was a significant correlation between cancer risk and the daily intake of ≥43 g of red meat per day (HR 1.31; 95% CI 1.01, 1.71; = 0.045), and total flavonoid intake tended to decrease cancer risk (HR 0.70; 95% CI 0.49, 0.99; highest vs. lowest quartile; -trend = 0.073) in men. Following multivariable adjustment, there were no statistically significant associations between flavonoid intake and overall cancer risk in individuals with high levels of red meat intake. Men with low daily red meat intake exhibited an inverse association between flavonoid consumption and cancer incidence (HR 0.41; 95% CI 0.21, 0.80; highest vs. lowest; -trend = 0.017). Additional research is necessary to clarify the effects of flavonoid consumption on specific cancer incidence, relative to daily red meat intake.
大量增加红肉的摄入是癌症的一个风险因素，而饮食中的类黄酮可能有助于预防这种疾病。本研究的目的是基于韩国国家癌症中心 2004-2008 年癌症筛查检查队列的 8024 名受试者的数据，调查红肉和类黄酮的摄入与癌症风险的相关性。使用 Cox 比例风险模型获得危险比 (HR)。在平均 10.1 年的随访期间，有 443 例新诊断为癌症。在调整年龄后，癌症风险与每天摄入≥43 克红肉之间存在显著相关性（HR 1.31；95%CI 1.01，1.71；=0.045），总类黄酮摄入量趋于降低癌症风险（HR 0.70；95%CI 0.49，0.99；最高 vs. 最低四分位数；-趋势=0.073）在男性中。经过多变量调整，在高红肉摄入量个体中，类黄酮摄入与总体癌症风险之间没有统计学显著关联。每日红肉摄入量低的男性中，类黄酮消费与癌症发病率呈负相关（HR 0.41；95%CI 0.21，0.80；最高 vs. 最低；-趋势=0.017）。需要进一步的研究来阐明类黄酮的消费对特定癌症发病率的影响，相对于每日红肉的摄入量。
