School of Public Health, Center for Nutrition, Healthy Lifestyle and Disease Prevention, Loma Linda University, 24951 North Circle Dr., NH 2033, Loma Linda, CA, 92350, USA.
Department of Community Medicine, UiT - The Arctic University of Norway, Tromsø, Norway.
Cancer Causes Control. 2020 Apr;31(4):341-351. doi: 10.1007/s10552-020-01279-z. Epub 2020 Feb 25.
Studies have controversially suggested that prostate cancer, the most common cancer among Western men, is less common among those with a high intake of tomato products and lycopene. We examine multivariable associations between the intake of tomatoes and lycopene, and risk of prostate cancer.
In a prospective study of 27,934 Adventist men without prevalent cancer, Cox proportional hazard regression analyses were used to address the objectives. Dietary measurement error was partially corrected with regression calibration.
1226 incident cases of prostate cancer, 355 of them aggressive, were identified during 7.9 years of follow-up. Consumption of canned and cooked tomatoes more than four times a week was associated with a HR = 0.72 (95% CI 0.55, 0.94, P = 0.02) comparing to risk in those never consuming this food. Treating this as a continuous variable, adjusting for confounders, produces a similar result, HR = 0.86 (95% CI 0.75, 0.99), comparing 64 g/day with zero intakes (questionnaire data). Regression calibration, although less precise, suggests a yet stronger and statistically significant inverse relationship, comparing a 24-h dietary recall intake of 71 g/day canned and cooked tomato product, with zero intake. Uncalibrated multivariable-adjusted competing risk analyses do not find differences in tomato associations between aggressive and non-aggressive prostate cancers although power for aggressive cancers is limited.
Consumption of canned and cooked tomatoes may reduce the risk of prostate cancer. These products contain more available lycopene. However, an observational study cannot exclude confounding by some unidentified, prostate cancer preventive factor. Clinical Trial Registry: ClinicalTrials.gov Identifier: NCT03615599.
有研究颇具争议地指出，在西方男性中最常见的癌症——前列腺癌，在番茄制品和番茄红素摄入量较高的人群中发病率较低。本研究旨在探讨番茄和番茄红素摄入量与前列腺癌风险之间的多变量关联。
在一项针对 27934 名无前期癌症的基督复临安息日会男性的前瞻性研究中，采用 Cox 比例风险回归分析来解决目标问题。通过回归校准部分校正饮食测量误差。
在 7.9 年的随访期间，共确诊了 1226 例前列腺癌病例，其中 355 例为侵袭性前列腺癌。与从不食用这种食物的人相比，每周食用罐装和烹饪过的番茄超过 4 次的人患前列腺癌的风险 HR=0.72（95%CI 0.55，0.94，P=0.02）。将其视为连续变量，在调整混杂因素后，得到了相似的结果，HR=0.86（95%CI 0.75，0.99），与 0 摄入量相比，每天摄入 64g（问卷数据）。尽管回归校准不太精确，但它表明了更强且具有统计学意义的反比关系，与 24 小时膳食回忆中每天摄入 71g 罐装和烹饪番茄产品相比，0 摄入量之间的差异。未校准的多变量调整竞争风险分析并未发现番茄与侵袭性和非侵袭性前列腺癌之间存在关联差异，尽管侵袭性前列腺癌的效力有限。
食用罐装和烹饪过的番茄可能会降低前列腺癌的风险。这些产品含有更多的可利用番茄红素。然而，观察性研究不能排除一些未被识别的、具有预防前列腺癌作用的因素造成的混杂。
ClinicalTrials.gov 标识符：NCT03615599。
