Department of Epidemiology, Center for Global Health, School of Public Health, Nanjing Medical University, Nanjing, Jiangsu Province, China.
Jiangsu Key Lab of Cancer Biomarkers, Prevention and Treatment, Collaborative Innovation Center for Cancer Medicine, Nanjing Medical University, Nanjing, Jiangsu Province, China.
J Dig Dis. 2020 Jul;21(7):406-415. doi: 10.1111/1751-2980.12878. Epub 2020 Jun 24.
In this prospective cohort study, we aimed to evaluate the association between dietary habits and the risk of developing hepatocellular carcinoma (HCC) in hepatitis B surface antigen (HBsAg)-positive carriers in Qidong, an hepatitis B virus (HBV)-epidemic area in China.
A total of 3199 HBsAg carriers aged 30-70 years in a prospective cohort in Qidong, China from 2007 to 2011 were included in the study. At baseline, all participants self-reported their dietary habits in a questionnaire interview. A follow-up check-up was performed every 6 months to identify HCC cases until November 2017. Cox's regression analysis and an interaction analysis were performed to estimate the relative risks of HCC in terms of baseline diet.
Among 3199 HBsAg-positive participants, 270 developed HCC (143.86/100 000 person-years [PYs]). Compared with participants who rarely consume garlic, the risk of HCC in those who consumed it ≥ once per week decreased along with the increase in frequency (HR = 1.00, 0.90 and 0.62 in those who consumed it rarely vs those who consumed it 1-6 times per week and ≥ 7 times per week, respectively). This study found a synergistic effect between garlic and tea consumption on the risk of HCC (P = 0.039 for a multiplicative interaction).
HBsAg carriers should improve their diet. Regular consumption of garlic and tea drinking may reduce the HCC incidence in HBsAg carriers.
本前瞻性队列研究旨在评估饮食习惯与乙型肝炎表面抗原（HBsAg）阳性携带者发生肝细胞癌（HCC）风险的相关性，研究对象为中国乙型肝炎病毒（HBV）流行地区启东市的 3199 名 30-70 岁 HBsAg 阳性携带者。
本研究纳入了 2007 年至 2011 年启东市前瞻性队列中 3199 名 HBsAg 携带者，所有参与者在基线时通过问卷调查自我报告饮食习惯。每 6 个月进行一次随访检查，以确定 HCC 病例，随访至 2017 年 11 月。采用 Cox 回归分析和交互作用分析，以评估基线饮食与 HCC 发生的相对风险。
在 3199 名 HBsAg 阳性参与者中，270 人发生 HCC（143.86/100000 人年[PY]）。与很少食用大蒜的参与者相比，每周食用大蒜≥1 次的 HCC 发病风险随着食用频率的增加而降低（HR = 1.00、0.90 和 0.62，分别为很少食用 vs 每周食用 1-6 次和每周食用≥7 次）。本研究发现大蒜和茶消费之间存在 HCC 发病风险的协同作用（乘法交互作用 P = 0.039）。
HBsAg 携带者应改善饮食。经常食用大蒜和饮茶可能会降低 HBsAg 携带者的 HCC 发病率。
