Sun D Q, Lei L, Cai Y, Li H, Cao M M, He S Y, Yu X Y, Peng J, Chen W Q
Office of Cancer Screening, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100021, China.
Department of Cancer Prevention and Control, Shenzhen Center for Chronic Disease Control, Shenzhen 518020, China.
Zhonghua Zhong Liu Za Zhi. 2021 Apr 23;43(4):443-448. doi: 10.3760/cma.j.cn112152-20200610-00544.
Prostate cancer is the second most common malignancy in men worldwide. An increasing trend for prostate cancer incidence was observed in China. Enormous studies have been conducted to investigate the association between dietary factors and prostate cancer, however conflicted results were obtained. Red meat, processed meat, and dairy products consumption were reported to be associated with the increased prostate cancer risk, while tomatoes, soybeans and green tea might reduce the risk of prostate cancer occurance. However, no consensus could be reached without strong evidence. Furthermore, further studies are needed to investigate the association between vitamin and mineral supplements and prostate cancer risk. Some studies reported that men with higher dietary inflammatory index scores increased prostate cancer risk. There may be a long susceptible period when dietary factors affect prostate cancer risk, which poses challenges for collecting exposure and the follow-up. Measure bias and detection bias are the main reasons which impair the authenticity of studies on the relationship of dietary factors and prostate cancer risk. Researchers should apply various methods to measure participants' dietary consumption levels and ascertain essential outcomes, such as prostate cancer death. This article reviews updated epidemiological evidences on the association of dietary factors and prostate cancer, aims to benefit future nutritional epidemiology studies focus on the prostate cancer prevention.
前列腺癌是全球男性中第二常见的恶性肿瘤。在中国，前列腺癌的发病率呈上升趋势。人们已经进行了大量研究来调查饮食因素与前列腺癌之间的关联，但结果相互矛盾。据报道，食用红肉、加工肉类和乳制品会增加患前列腺癌的风险，而食用番茄、大豆和绿茶可能会降低患前列腺癌的风险。然而，没有确凿证据就无法达成共识。此外，还需要进一步研究来调查维生素和矿物质补充剂与前列腺癌风险之间的关联。一些研究报告称，饮食炎症指数得分较高的男性患前列腺癌的风险增加。饮食因素影响前列腺癌风险的易感期可能很长，这给收集暴露信息和随访带来了挑战。测量偏倚和检测偏倚是影响饮食因素与前列腺癌风险关系研究真实性的主要原因。研究人员应采用各种方法来测量参与者的饮食消费水平，并确定重要的结果，如前列腺癌死亡。本文综述了饮食因素与前列腺癌关联的最新流行病学证据，旨在为未来关注前列腺癌预防的营养流行病学研究提供帮助。
