Rossi Marta, Strikoudi Panagiota, Spei Maria-Eleni, Parpinel Maria, Serraino Diego, Montella Maurizio, Libra Massimo, La Vecchia Carlo, Rosato Valentina
Department of Clinical Sciences and Community Health, Università degli Studi di Milano, Via A. Vanzetti 5, 20133, Milan, Italy.
Department of Nutrition and Dietetics, Faculty of Agriculture Technology, Food Technology and Nutrition, Alexander Technological Educational Institution of Thessaloniki, P.C. 57400, Sindos, Thessaloniki, Greece.
Cancer Causes Control. 2019 May;30(5):527-535. doi: 10.1007/s10552-019-01158-2. Epub 2019 Mar 22.
Flavonoids have drawn attention because of their antioxidant capacity and anti-carcinogenic effect in various types of cancer. A limited number of studies has investigated their potential effect on the risk of bladder cancer, with inconsistent results.
We analyzed data from an Italian case-control study including 690 incident bladder cancer cases and 665 controls admitted to the same network of hospitals for acute, non-neoplastic, non tobacco-related diseases. Subjects were interviewed using a reproducible and validated food-frequency questionnaire. We applied data on food and beverage composition to estimate the intake of isoflavones, anthocyanidins, flavan-3-ols, flavanones, flavones and flavonols. We estimated odds ratios (ORs) through multiple logistic regression models, including terms for potential confounding factors, including tobacco smoking and total energy intake.
We found an inverse association between isoflavones (OR for the highest compared to the lowest quintile of intake = 0.56, 95% CI 0.37-0.84) and flavones (OR = 0.64, 95% CI 0.44-0.95) and bladder cancer. Non-significant inverse association was found for flavan-3-ols (OR = 0.70), flavonols (OR = 0.85) and total flavonoids (OR = 0.76). The results were consistent for non-muscle-invasive and muscle-invasive bladder cancers.
Our data indicate an inverse association between isoflavones and flavones with respect to bladder cancer risk.
黄酮类化合物因其抗氧化能力和对各类癌症的抗癌作用而受到关注。仅有少数研究调查了它们对膀胱癌风险的潜在影响，结果并不一致。
我们分析了一项意大利病例对照研究的数据，该研究包括690例新诊断的膀胱癌病例和665名对照，这些对照因急性、非肿瘤性、与烟草无关的疾病入住同一医院网络。使用可重复且经过验证的食物频率问卷对受试者进行访谈。我们应用食物和饮料成分数据来估计异黄酮、花青素、黄烷-3-醇、黄烷酮、黄酮和黄酮醇的摄入量。通过多因素逻辑回归模型估计比值比（OR），模型中纳入了潜在混杂因素，包括吸烟和总能量摄入。
我们发现异黄酮（摄入量最高五分位数与最低五分位数相比，OR = 0.56，95%CI 0.37 - 0.84）和黄酮（OR = 0.64，95%CI 0.44 - 0.95）与膀胱癌之间存在负相关。黄烷-3-醇（OR = 0.70）、黄酮醇（OR = 0.85）和总黄酮（OR = 0.76）的负相关不显著。非肌层浸润性和肌层浸润性膀胱癌的结果一致。
我们的数据表明异黄酮和黄酮与膀胱癌风险之间存在负相关。
