Department of Epidemiology, Graduate School of Public Health, University of Pittsburgh, Pittsburgh, Pennsylvania.
Division of Cancer Control and Population Sciences, UPMC Hillman Cancer Center, University of Pittsburgh, Pittsburgh, Pennsylvania.
Cancer Epidemiol Biomarkers Prev. 2020 Jul;29(7):1430-1435. doi: 10.1158/1055-9965.EPI-20-0051. Epub 2020 Apr 13.
Intake of tomato and/or lycopene has been associated with reduced risk of several cancers, but there is no report on the association with risk of hepatocellular carcinoma (HCC).
The associations of tomato and lycopene consumption with risk of HCC were examined in the Singapore Chinese Health Study, a prospective cohort of 63,257 Chinese ages 45 to 74 years at enrollment. Diet was assessed using a validated semiquantitative food frequency questionnaire. Cox proportional hazard regression models were used to estimate HR and its 95% confidence interval (CI) of HCC with the consumption of tomato and lycopene among all cohort participants, and unconditional logistic regression was used to assess the association by hepatitis B surface antigen (HBsAg) positivity in a nested case-control study.
After a mean follow-up of 17.6 years, 561 incident HCC cases were identified. Higher tomato intake was associated with lower risk of HCC after adjustment for potential confounders ( < 0.001). Compared with the lowest quartile, HRs (95% CIs) of HCC for the second, third, and fourth quartile of tomato intake were 0.70 (0.56-0.88), 0.73 (0.58-0.92), and 0.63 (0.49-0.81). Among HBsAg-negative individuals, the inverse association remained ( = 0.03). There was no association between lycopene intake and HCC risk ( = 0.54).
Tomato intake may offer protection against the development of HCC, particularly among individuals without chronic infection with hepatitis B virus.
Tomato intake is a low-cost preventative measure against HCC that may help reduce risk due to increasing rates of nonalcoholic fatty liver disease.
摄入番茄和/或番茄红素与降低几种癌症的风险有关，但尚无关于其与肝细胞癌（HCC）风险之间关联的报告。
在新加坡华人健康研究中，对番茄和番茄红素摄入与 HCC 风险之间的关联进行了研究，这是一项针对年龄在 45 至 74 岁的 63257 名中国人的前瞻性队列研究。饮食使用经过验证的半定量食物频率问卷进行评估。使用 Cox 比例风险回归模型估算了所有队列参与者中番茄和番茄红素摄入与 HCC 的 HR 及其 95％CI，在巢式病例对照研究中使用非条件逻辑回归来评估乙型肝炎表面抗原（HBsAg）阳性的相关性。
平均随访 17.6 年后，确定了 561 例 HCC 病例。在调整了潜在混杂因素后，较高的番茄摄入量与 HCC 的风险降低相关（ < 0.001）。与最低四分位数相比，番茄摄入量的第二、第三和第四四分位数的 HCC 的 HR（95％CI）分别为 0.70（0.56-0.88）、0.73（0.58-0.92）和 0.63（0.49-0.81）。在 HBsAg 阴性个体中，这种反比关系仍然存在（ = 0.03）。番茄红素摄入量与 HCC 风险无关（ = 0.54）。
番茄的摄入可能对 HCC 的发展提供保护，特别是在没有慢性乙型肝炎病毒感染的个体中。
番茄的摄入是一种针对 HCC 的低成本预防措施，由于非酒精性脂肪性肝病的发病率不断上升，可能有助于降低风险。
