Hajiesmaeil Mogge, Mirzaei Dahka Samaneh, Khorrami Ruin, Rastgoo Samira, Bourbour Fatemeh, Davoodi Sayed Hossein, Shafiee Fatemeh, Gholamalizadeh Maryam, Torki Saheb Abbas, Akbari Mohammad Esmail, Doaei Saeid
Department of Biology and Biotechnology "Charles Darwin", Sapienza University of Rome, Rome, Italy.
Student Research Committee, Guilan university of Medical Sciences, Rasht, Iran.
Caspian J Intern Med. 2022 Summer;13(3):599-606. doi: 10.22088/cjim.13.3.599.
The risk of cervical cancer was reported to be influenced by dietary components. This study aimed to illustrate the association between cervical cancer with the intake of food groups in women with a history of cervical neoplasia.
This nested case-control study was conducted in 558 people with a history of cervical intraepithelial neoplasia (CIN), including 279 women with cervical cancers and 279 controls with low-grade squamous intraepithelial lesions (LSIL). A validated food frequency questionnaire (FFQ) was used to assess the intake of food groups.
The intake of fruits and vegetables in the case group was significantly lower than the control group (P=0.001). Low intake of dairy products, vegetables, and fruits was associated with cervical cancer risk (OR=4.67; 95% CI 1.2-9.49, P=0.001; OR=9.75, 95% CI 1.36-19. 51, P=0.001; and OR=4.82, 95% CI 1.09-7.25, P=0.001, respectively). After adjusting for age, family history, age at first menstruation, number of children, history of vaginal infection, and age at first sexual intercourse, the results were still significant. Additional adjustments to BMI did not change the results.
The results indicate that the risk of cervical cancer can be affected by the intake of certain food groups. Further longitudinal studies are needed to confirm these findings and determine the underlying mechanism of the influence of dietary components on cervical cancer risk.
据报道，宫颈癌风险受饮食成分影响。本研究旨在阐明有宫颈肿瘤病史女性中宫颈癌与食物组摄入量之间的关联。
本巢式病例对照研究纳入了558例有宫颈上皮内瘤变（CIN）病史的患者，其中包括279例宫颈癌女性和279例低级别鳞状上皮内病变（LSIL）对照。采用经过验证的食物频率问卷（FFQ）评估食物组摄入量。
病例组水果和蔬菜摄入量显著低于对照组（P = 0.001）。乳制品、蔬菜和水果摄入量低与宫颈癌风险相关（OR分别为4.67；95%CI 1.2 - 9.49，P = 0.001；OR = 9.75，95%CI 1.36 - 19.51，P = 0.001；以及OR = 4.82，95%CI 1.09 - 7.25，P = 0.001）。在调整年龄、家族史、初潮年龄、子女数、阴道感染史和首次性交年龄后，结果仍然显著。进一步调整体重指数（BMI）并未改变结果。
结果表明，某些食物组的摄入量可能会影响宫颈癌风险。需要进一步的纵向研究来证实这些发现，并确定饮食成分对宫颈癌风险影响的潜在机制。
