Key laboratory of Carcinogenesis and Translational Research, Ministry of Education, Gastrointestinal Cancer Center, Peking University Cancer Hospital &Institute, Beijing, China.
Key Laboratory of Carcinogenesis and Translational Research (Ministry of Education/Beijing), Department of Cancer Epidemiology, Peking University Cancer Hospital & Institute, Beijing, China.
Am J Clin Nutr. 2023 Jan;117(1):22-32. doi: 10.1016/j.ajcnut.2022.10.017. Epub 2022 Dec 20.
Allium vegetable components have antibacterial, antioxidative, and immune modulation properties, thus potentially exhibiting antitumor effects. Despite evidence from case-control studies, prospective studies linking allium vegetables with gastric cancer (GC) have been sparse.
In a prospective study, we examined whether allium vegetable intake would change the risk of GC occurrence and whether the associations would be modified by vitamin supplementation, garlic supplementation, and Helicobacter pylori (H. pylori) treatment.
The study was conducted on the basis of the Shandong Intervention Trial, a randomized, placebo-controlled, factorial-designed trial (1995-2003) in a well-recognized high-risk area for GC in China. Participants were continuously followed up to December 2017 for 22.3 y (1995-2017). A total of 3229 subjects were included, with information on the intake of allium vegetables (garlic vegetables and scallions), collected by structured questionnaires in 1994. The associations of total and individual allium vegetable intake with the risk of GC were examined, respectively.
During the follow-up, 144 incident cases of GC were identified. Garlic vegetable intake was associated with a decreased risk of incident GC (P-trend = 0.02; OR: 0.83; 95% CI: 0.70, 0.98, per 1 kg/y increment), whereas scallion intake showed no association (P-trend = 0.80). An inverse association of the risk of GC with total allium vegetable and garlic vegetable intake was particularly stronger among those receiving the placebo for vitamin supplementation or garlic supplementation, indicating potential effect modifications by nutritional supplementation on allium vegetable intake and the risk of developing GC. Similar findings were found for analyses of the combined prevalence of dysplasia or GC.
We found a significant reduction in the risk of developing GC with increasing dietary intake of allium vegetables, particularly garlic vegetables. The findings add to the literature on the potential inverse association of garlic vegetable intake with the risk of GC, therefore holding public health implications for dietary recommendations. This trial was registered at clinicaltrials.gov as NCT00339768.
葱属蔬菜具有抗菌、抗氧化和免疫调节特性，因此可能具有抗肿瘤作用。尽管病例对照研究提供了证据，但将葱属蔬菜与胃癌（GC）联系起来的前瞻性研究很少。
在一项前瞻性研究中，我们研究了摄入葱属蔬菜是否会改变 GC 发生的风险，以及这些关联是否会因维生素补充、大蒜补充和幽门螺杆菌（H. pylori）治疗而改变。
该研究基于山东干预试验，这是在中国一个公认的 GC 高危地区进行的一项随机、安慰剂对照、析因设计试验（1995-2003 年）。参与者在 22.3 年（1995-2017 年）的时间内进行了持续随访。共纳入 3229 名受试者，于 1994 年通过结构化问卷收集了葱属蔬菜（大蒜蔬菜和大葱）摄入的信息。分别检查了总摄入量和个体葱属蔬菜摄入量与 GC 风险的关联。
在随访期间，确定了 144 例 GC 新发病例。大蒜蔬菜的摄入量与 GC 新发病例的风险降低有关（P 趋势=0.02；OR：0.83；95%CI：0.70，0.98，每 1kg/y 增量），而大葱的摄入量则没有关联（P 趋势=0.80）。总摄入量和大蒜蔬菜摄入量与 GC 风险之间的负相关关系在接受维生素补充或大蒜补充安慰剂的人群中尤为明显，表明营养补充对葱属蔬菜摄入和 GC 发病风险的潜在影响。对于分析发育异常或 GC 的综合患病率的研究也发现了类似的发现。
我们发现随着摄入更多的葱属蔬菜，GC 的发病风险显著降低，尤其是大蒜蔬菜。这些发现增加了关于大蒜蔬菜摄入与 GC 风险之间潜在反比关系的文献，因此对饮食建议具有公共卫生意义。该试验在 clinicaltrials.gov 上注册为 NCT00339768。
