Department of Radiation Oncology, The First Affiliated Hospital of Dalian Medical University, Dalian, Liaoning, China.
College of Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing, China.
Sci Rep. 2024 Nov 21;14(1):28860. doi: 10.1038/s41598-024-79650-2.
Recent research has demonstrated a relationship between fruit and vegetable intake and gastrointestinal cancers, but the causality of these associations remains uncertain. This investigation sought to elucidate whether there is a potential causal relationship between the intake of fruits and vegetables and the risk of gastrointestinal cancers. Employing two-sample Mendelian randomization (MR), this research explored the causative influence of consuming fruits (fresh and dried) and vegetables (salads/raw and cooked) on the susceptibility to gastrointestinal cancers. The UK Medical Research Council-Integrative Epidemiology Unit (MRC-IEU) provided the summary statistics for these exposure variables, while the summary statistics for outcome data came from four other data sources. Univariable and multivariable MR were performed using inverse variance-weighted (IVW), MR-Egger, weighted media (WM), and Lasso model methods. Besides, multiple methods were employed for sensitivity analyses to guarantee the robustness of the findings, including MR-Egger intercept, Cochran's Q test, and MR-PRESSO. Furthermore, the Phenoscanner V2 database was employed to identify possible confounders. The main analysis of univariable MR found that dried fruit consumption provided protection against pancreatic and oral cavity/pharyngeal cancers. However, this correlation becomes non-significant when potential confounders such as smoking, drinking, and body mass index (BMI) are accounted for. Furthermore, neither univariate nor multivariate MR analyses revealed enough data to prove a causal relationship between the intake of fresh fruit, vegetables (including salad/raw and cooked), and gastrointestinal cancers. There is insufficient evidence for a causal association between the consumption of fruits and vegetables and the occurrence of gastrointestinal cancers. Further empirical research is needed to corroborate these dietary factors' role in the etiology of gastrointestinal cancers.
最近的研究表明，水果和蔬菜的摄入与胃肠道癌症之间存在关联，但这些关联的因果关系尚不确定。本研究旨在阐明水果和蔬菜的摄入与胃肠道癌症风险之间是否存在潜在的因果关系。本研究采用两样本孟德尔随机化（MR）方法，探讨了摄入水果（新鲜和干制）和蔬菜（沙拉/生和熟）对胃肠道癌症易感性的因果影响。英国医学研究理事会综合流行病学单位（MRC-IEU）提供了这些暴露变量的汇总统计数据，而结局数据的汇总统计数据来自其他四个数据源。使用逆方差加权（IVW）、MR-Egger、加权中位数（WM）和 Lasso 模型方法进行单变量和多变量 MR。此外，还采用多种方法进行敏感性分析，以确保研究结果的稳健性，包括 MR-Egger 截距、Cochran's Q 检验和 MR-PRESSO。此外，还使用 Phenoscanner V2 数据库来识别可能的混杂因素。单变量 MR 的主要分析发现，干制水果的摄入可预防胰腺癌和口腔/咽癌。然而，当考虑到吸烟、饮酒和体重指数（BMI）等潜在混杂因素时，这种相关性变得不显著。此外，单变量和多变量 MR 分析均未提供足够的数据证明新鲜水果、蔬菜（包括沙拉/生和熟）的摄入与胃肠道癌症之间存在因果关系。目前尚无足够证据表明水果和蔬菜的摄入与胃肠道癌症的发生之间存在因果关系。需要进一步的实证研究来证实这些饮食因素在胃肠道癌症发病机制中的作用。
