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健康饮食指数可能并非评估乳腺癌幸存者饮食质量的合适指标:2005 - 2018年美国国家健康与营养检查调查结果

The healthy eating index may not be an appropriate indicator for assessing dietary quality in breast cancer survivors: results from NHANES 2005-2018.

作者信息

Zheng Hao, Chen Siyang, Huang Lihua, Zhou Xiao, Huang Qingxi, Li Xuemei, Zhao Yanli

机构信息

State Key Laboratory of Oncology in South China, Guangdong Key Laboratory of Nasopharyngeal Carcinoma Diagnosis and Therapy, Guangdong Provincial Clinical Research Center for Cancer, Sun Yat-sen University Cancer Center, Guangzhou, China.

出版信息

Front Nutr. 2024 Dec 30;11:1519607. doi: 10.3389/fnut.2024.1519607. eCollection 2024.

Abstract

BACKGROUND

Evidence on the relationship between the Healthy Eating Index (HEI) and mortality in breast cancer (BC) survivors remains inconclusive. Moreover, rare studies have explored the effect of individual HEI components on survival in this population. This study explored the association between the HEI-2020, including total and 13 component scores, and mortality in BC survivors.

METHODS

This cross-sectional study included data of 481 female BC survivors (representing a 3.3 million population) obtained from the National Health and Nutrition Examination Survey (NHANES) 2005-2018. The HEI-2020 total and component scores (higher scores indicating superior dietary quality) were calculated based on the 24 h dietary recall interview. Data on mortality until December 31, 2019, were obtained from the NHANES Public-Use Linked Mortality File. The weighted Cox proportional hazards models were used to assess the association between HEI-2020 and mortality outcomes.

RESULTS

After fully adjusting for confounders, a qualified total HEI-2020 score (≥60) was significantly associated with reduced non-cancer mortality (HR 0.59, 95%CI: 0.35-0.99), but not with all-cause or cancer-specific mortality. Among the 13 HEI components, a lower intake of added sugars (with a qualified component score) was linked to a decreased risk of both all-cause and non-cancer mortality (HR 0.44 and 0.25, 95%CI: 0.25-0.77 and 0.13-0.48, respectively, all  < 0.05). Conversely, higher consumption of seafood and plant proteins (with a qualified component score) correlated with an increased risk of cancer-specific mortality (HR 3.64, 95%CI: 1.57-8.45), and a higher intake of dairy was associated with an elevated risk of both all-cause and non-cancer mortality (HR 2.12 and 2.81, 95%CI: 1.36-3.29 and 1.56-5.07, respectively).

CONCLUSION

Higher total and component scores of the HEI-2020 do not uniformly confer a lower mortality risk for BC survivors. The HEI-2020 may not be an appropriate indicator for post-diagnosis dietary assessment or recommendations for BC survivors.

摘要

背景

关于健康饮食指数(HEI)与乳腺癌(BC)幸存者死亡率之间关系的证据尚无定论。此外,很少有研究探讨HEI各组成部分对该人群生存率的影响。本研究探讨了包括总分及13个组成部分得分的HEI-2020与BC幸存者死亡率之间的关联。

方法

这项横断面研究纳入了2005 - 2018年美国国家健康与营养检查调查(NHANES)中481名女性BC幸存者的数据(代表330万人群)。基于24小时饮食回顾访谈计算HEI-2020总分及各组成部分得分(得分越高表明饮食质量越好)。从NHANES公开使用的关联死亡率文件中获取截至2019年12月31日的死亡率数据。采用加权Cox比例风险模型评估HEI-2020与死亡率结局之间的关联。

结果

在对混杂因素进行充分调整后,合格的HEI-2020总分(≥60)与非癌症死亡率降低显著相关(风险比[HR]0.59,95%置信区间[CI]:0.35 - 0.99),但与全因死亡率或癌症特异性死亡率无关。在13个HEI组成部分中,添加糖摄入量较低(组成部分得分合格)与全因死亡率和非癌症死亡率风险降低相关(HR分别为0.44和0.25,95%CI:0.25 - 0.77和0.13 - 0.48,均<0.05)。相反,海鲜和植物蛋白摄入量较高(组成部分得分合格)与癌症特异性死亡率风险增加相关(HR 3.64,95%CI:1.57 - 8.45),而乳制品摄入量较高与全因死亡率和非癌症死亡率风险升高相关(HR分别为2.12和2.81,95%CI:1.36 - 3.29和1.56 - 5.07)。

结论

HEI-2020的总分及各组成部分得分较高并不能一致地降低BC幸存者的死亡风险。HEI-2020可能不是BC幸存者诊断后饮食评估或建议的合适指标。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b3ce/11725467/6ae219896ea1/fnut-11-1519607-g001.jpg

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