Nutrition and Metabolism Branch, International Agency for Research on Cancer, Lyon, France.
Nutrition and Metabolism Branch, International Agency for Research on Cancer, Lyon, France.
Eur J Cancer. 2024 Oct;210:114258. doi: 10.1016/j.ejca.2024.114258. Epub 2024 Aug 3.
Food biodiversity in human diets has potential co-benefits for both public health and sustainable food systems. However, current evidence on the potential relationship between food biodiversity and cancer risk, and particularly gastrointestinal cancers typically related to diet, remains limited. This study evaluated how dietary species richness (DSR) was associated with gastrointestinal cancer risk in a pan-European population.
Associations between DSR and subsequent gastrointestinal cancer risk were examined among 450,111 adults enrolled in the European Prospective Investigation into Cancer and Nutrition cohort (EPIC, initiated in 1992), free of cancer at baseline. Usual dietary intakes were assessed at recruitment with country-specific dietary questionnaires. DSR of an individual's yearly diet was calculated based on the absolute number of unique biological species in each food and drink item. Associations between DSR and cancer risk were assessed by multivariable Cox proportional hazards regression models.
During a median follow-up time of 14.1 years (SD=3.9), 10,705 participants were diagnosed with gastrointestinal cancer. Hazard ratios (HRs) and 95 % confidence intervals (CIs) comparing overall gastrointestinal cancer risk in the highest versus lowest quintiles of DSR indicated inverse associations in multivariable-adjusted models [HR (95 % CI): 0.77 (0.69-0.87); P-value < 0·0001] (Table 2). Specifically, inverse associations were observed between DSR and oesophageal squamous cell carcinoma, proximal colon, colorectal, and liver cancer risk (p-trend<0.05 for all cancer types).
Greater food biodiversity in the diet may lower the risk of certain gastrointestinal cancers. Further research is needed to replicate these novel findings and to understand potential mechanisms.
人类饮食中的食物生物多样性对公共健康和可持续食物系统都有潜在的好处。然而，目前关于食物生物多样性与癌症风险之间潜在关系的证据仍然有限，尤其是与饮食有关的胃肠道癌症。本研究评估了饮食物种丰富度（DSR）与泛欧人群胃肠道癌症风险的关系。
在欧洲癌症与营养前瞻性调查（EPIC，1992 年启动）队列中，对 450111 名基线时无癌症的成年人进行了 DSR 与随后发生胃肠道癌症风险之间的关联研究。在招募时使用特定国家的饮食问卷评估了习惯性饮食摄入量。个体每年饮食的 DSR 是根据每种食物和饮料中独特生物物种的绝对数量计算得出的。通过多变量 Cox 比例风险回归模型评估 DSR 与癌症风险之间的关联。
在中位随访时间为 14.1 年（SD=3.9）期间，有 10705 名参与者被诊断患有胃肠道癌症。多变量调整模型中，DSR 最高五分位与最低五分位相比，总体胃肠道癌症风险的危险比（HR）和 95%置信区间（CI）表明存在反比关系[HR（95%CI）：0.77（0.69-0.87）；P 值<0.0001]（表 2）。具体而言，DSR 与食管鳞状细胞癌、近端结肠、结直肠癌和肝癌风险之间存在反比关系（所有癌症类型的趋势检验 P 值均<0.05）。
饮食中更多的食物生物多样性可能降低某些胃肠道癌症的风险。需要进一步的研究来复制这些新发现并了解潜在的机制。
