Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden.
Division of Medical Education, Brighton and Sussex Medical School, University of Brighton, Brighton, UK.
Public Health Nutr. 2020 Jun;23(9):1569-1575. doi: 10.1017/S1368980019003227. Epub 2020 Feb 27.
We investigated the association between the consumption of tomato and lycopene and cancer mortality among US adults.
Prospective.
The National Health and Nutrition Examination Survey (1999-2010).
Participants with estimated dietary data on tomato and lycopene consumption were included. Outcome data up until 31 December 2011 were also ascertained. Cox proportional hazard regression models were used to relate baseline tomato and lycopene consumption with cancer mortality. We conducted a competing-risk survival analysis to account for deaths from other causes.
Adjusted Cox models showed that tomato and lycopene intake were inversely related (hazard ratio (95 % CI)) to cancer mortality: 0·86 (0·81, 0·92) and 0·79 (0·74, 0·82), respectively. In the adjusted competing-risk models, the sub-hazard ratios (95 % CI) were 0·89 (0·83, 0·94) and 0·82 (0·78, 0·86) for cancer mortality for tomato and lycopene intake, respectively. No significant interaction was found for the association between tomato and lycopene consumption and cancer mortality while comparing older (aged >50 years) v. younger adults (Pinteraction > 0·173 for all) and obese v. non-obese (Pinteraction > 0·352 for all).
Our results demonstrate the potential beneficial effects of a high dietary intake of tomato and lycopene on cancer death. Further prospective studies are needed to explore the association.
我们研究了美国成年人中番茄和番茄红素的摄入与癌症死亡率之间的关系。
前瞻性研究。
国家健康与营养调查（1999-2010 年）。
纳入了估计有番茄和番茄红素摄入饮食数据的参与者。截至 2011 年 12 月 31 日的结果数据也被确定。使用 Cox 比例风险回归模型来研究基线番茄和番茄红素的摄入与癌症死亡率之间的关系。我们进行了竞争风险生存分析以考虑其他原因导致的死亡。
调整后的 Cox 模型显示，番茄和番茄红素的摄入与癌症死亡率呈负相关（风险比（95%置信区间））：0.86（0.81，0.92）和 0.79（0.74，0.82）。在调整后的竞争风险模型中，番茄和番茄红素摄入的亚风险比（95%置信区间）分别为 0.89（0.83，0.94）和 0.82（0.78，0.86）。在比较年龄较大（>50 岁）和年龄较小（所有 P 交互作用>0.173）以及肥胖和非肥胖（所有 P 交互作用>0.352）的成年人时，番茄和番茄红素摄入与癌症死亡率之间的关联没有发现显著的交互作用。
我们的研究结果表明，高饮食摄入番茄和番茄红素可能对癌症死亡有潜在的有益影响。需要进一步的前瞻性研究来探讨这种关联。
