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加工番茄和未加工番茄的摄入与前列腺癌风险的关系:系统评价和剂量反应荟萃分析。

Processed and raw tomato consumption and risk of prostate cancer: a systematic review and dose-response meta-analysis.

机构信息

Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA.

Department of Kinesiology and Community Health, University of Illinois at Urbana-Champaign, Urbana, IL, USA.

出版信息

Prostate Cancer Prostatic Dis. 2018 Sep;21(3):319-336. doi: 10.1038/s41391-017-0005-x. Epub 2018 Jan 9.

DOI:10.1038/s41391-017-0005-x
PMID:29317772
Abstract

BACKGROUND

Prostate cancer (PCa) is the second most frequently diagnosed cancer among men worldwide. Many epidemiological studies have found an inverse association between increased tomato consumption and PCa risk. This study aims to determine the associations between consumption of various types of tomato products and PCa risk and to investigate potential dose-response relationships.

METHODS

We conducted a systematic review and dose-response meta-analysis of dietary tomato in relation to PCa. Eligible studies were published before April 10, 2017 and were identified from PubMed, Web of Science, and the Cochrane Library. We estimated pooled risk ratios (RRs) and 95% confidence intervals (CI) using random and fixed effects models. Linear and nonlinear dose-response relationships were also evaluated for PCa risk.

RESULTS

Thirty studies related to tomato consumption and PCa risk were included in the meta-analysis, which summarized data from 24,222 cases and 260,461 participants. Higher total tomato consumption was associated with a reduced risk of PCa (RR = 0.81, 95% CI: 0.71-0.92, p = 0.001). Specifically, tomato foods (RR = 0.84, 95% CI: 0.72-0.98, p = 0.030) and cooked tomatoes and sauces (RR = 0.84, 95% CI: 0.73-0.98, p = 0.029) were associated with a reduced risk of PCa. However, no associations were found for raw tomatoes (RR = 0.96, 95% CI: 0.84-1.09, p = 0.487). There was a significant dose-response association observed for total tomato consumption (p = 0.040), cooked tomatoes and sauces (p < 0.001), and raw tomatoes (p = 0.037), but there was not a significant association with tomato foods (p = 0.511, p = 0.289).

CONCLUSIONS

Our data demonstrate that increased tomato consumption is inversely associated with PCa risk. These findings were accompanied with dose-response relationships for total tomato consumption and for cooked tomatoes and sauces. Further studies are required to determine the underlying mechanisms of these associations.

摘要

背景

前列腺癌(PCa)是全世界男性中第二大常见的癌症。许多流行病学研究发现,番茄摄入量增加与 PCa 风险呈负相关。本研究旨在确定各种类型的番茄制品的消费与 PCa 风险之间的关联,并探讨潜在的剂量反应关系。

方法

我们对与 PCa 相关的膳食番茄进行了系统评价和剂量反应荟萃分析。合格的研究在 2017 年 4 月 10 日之前发表,从 PubMed、Web of Science 和 Cochrane Library 中确定。我们使用随机和固定效应模型估计了汇总风险比(RR)和 95%置信区间(CI)。还评估了 PCa 风险的线性和非线性剂量反应关系。

结果

纳入了 30 项关于番茄消费与 PCa 风险的研究进行荟萃分析,该分析总结了 24222 例病例和 260461 名参与者的数据。较高的总番茄摄入量与 PCa 风险降低相关(RR=0.81,95%CI:0.71-0.92,p=0.001)。具体而言,番茄食品(RR=0.84,95%CI:0.72-0.98,p=0.030)和煮熟的番茄和酱汁(RR=0.84,95%CI:0.73-0.98,p=0.029)与 PCa 风险降低相关。然而,生番茄与 PCa 风险无关(RR=0.96,95%CI:0.84-1.09,p=0.487)。总番茄摄入量(p=0.040)、煮熟的番茄和酱汁(p<0.001)和生番茄(p=0.037)的摄入量与 PCa 风险之间存在显著的剂量反应关系,但番茄食品(p=0.511,p=0.289)的摄入量与 PCa 风险无关。

结论

我们的数据表明,番茄摄入量增加与 PCa 风险呈负相关。这些发现伴随着总番茄摄入量以及煮熟的番茄和酱汁的剂量反应关系。需要进一步的研究来确定这些关联的潜在机制。

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