Abdelgawwad El-Sehrawy Amr Ali Mohamed, Kadem Mundher, Ahmad Irfan, Hjazi Ahmed
Department of Internal Medicine, Diabetes, Endocrinology and Metabolism, Mansoura University, Mansoura, Egypt.
Department of Medical Analysis, Medical Laboratory Technique College, The Islamic University of Al Diwaniyah, Al Diwaniyah, Iraq.
Front Nutr. 2025 Aug 8;12:1595246. doi: 10.3389/fnut.2025.1595246. eCollection 2025.
Colorectal cancer (CRC) remains one of the leading causes of cancer-related morbidity and mortality worldwide. Emerging evidence suggests that dietary patterns can significantly influence CRC risk, with beverages playing a critical role. The Healthy Beverage Index (HBI) is a tool to assess the healthfulness of beverage consumption, yet its relationship with colorectal cancer risk has not been extensively studied.
A total of 250 participants diagnosed with colorectal cancer and 250 age- and sex-matched control subjects were recruited for the study. Beverage intake was assessed using a validated dietary questionnaire, and HBI scores were calculated to reflect the quality of beverage consumption. Logistic regression analyses were performed to examine the association between HBI scores and colorectal cancer risk, controlling for potential confounders such as energy intake, physical activity, family history of cancer, and other lifestyle factors were assessed.
The case group had an average age of 48.91 years and BMI of 29.61, while the control group averaged 47.13 years and 29.07 BMI. CRC patients had a higher waist circumference ( < 0.05) and lower vitamin D intake and HBI scores than controls ( < 0.05). Those in the highest HBI quartile consumed more nutrients compared to the lowest ( < 0.05). Higher HBI scores correlated with increased physical activity. The highest HBI quartile significantly reduced CRC odds (OR: 0.28; 95% CI: 0.19-0.51), remaining significant after adjustments (OR: 0.43; 95% CI: 0.25-0.76).
The HBI is inversely associated with the risk of colorectal cancer, suggesting that improvements in beverage choices may serve as an effective dietary strategy for CRC prevention. These results underscore the critical role of beverage consumption in dietary assessments and cancer risk management, warranting further examination in prospective studies.
结直肠癌（CRC）仍是全球癌症相关发病和死亡的主要原因之一。新出现的证据表明，饮食模式可显著影响结直肠癌风险，饮料在其中起着关键作用。健康饮料指数（HBI）是一种评估饮料消费健康程度的工具，但其与结直肠癌风险的关系尚未得到广泛研究。
本研究共招募了250名被诊断为结直肠癌的参与者和250名年龄及性别匹配的对照对象。使用经过验证的饮食问卷评估饮料摄入量，并计算HBI得分以反映饮料消费质量。进行逻辑回归分析以检验HBI得分与结直肠癌风险之间的关联，同时控制潜在混杂因素，如能量摄入、身体活动、癌症家族史等，并评估其他生活方式因素。
病例组的平均年龄为48.91岁，体重指数为29.61，而对照组的平均年龄为47.13岁，体重指数为29.07。结直肠癌患者的腰围更高（<0.05），维生素D摄入量和HBI得分低于对照组（<0.05）。与最低HBI四分位数组相比，最高HBI四分位数组的人摄入了更多营养素（<0.05）。较高的HBI得分与增加的身体活动相关。最高HBI四分位数组显著降低了结直肠癌的患病几率（比值比：0.28；95%置信区间：0.19 - 0.51），调整后仍具有显著性（比值比：0.43；95%置信区间：0.25 - 0.76）。
HBI与结直肠癌风险呈负相关，这表明改善饮料选择可能是预防结直肠癌的有效饮食策略。这些结果强调了饮料消费在饮食评估和癌症风险管理中的关键作用，值得在前瞻性研究中进一步探讨。
