Bostick R M, Potter J D, McKenzie D R, Sellers T A, Kushi L H, Steinmetz K A, Folsom A R
Division of Epidemology, School of Public Health, University of Minnesota, Minneapolis 55454.
Cancer Res. 1993 Sep 15;53(18):4230-7.
Antioxidant micronutrients, including vitamin E, vitamin C, the carotenoids, and selenium, defend the body against free radicals and reactive oxygen molecules, suggesting a potential for these dietary components in cancer prevention. To investigate whether high intakes of antioxidant micronutrients protect against colon cancer in humans, we analyzed data from a prospective cohort study of 35,215 Iowa women aged 55-69 years and without a history of cancer who completed a dietary questionnaire in 1986. Through 1990, 212 incident cases of colon cancer were documented. Adjusted for age, total vitamin E intake was inversely associated with the risk of colon cancer (P for trend < 0.0001); the relative risk for the highest compared to the lowest quintile was 0.32 [95% confidence interval (95% CI) 0.19, 0.54]. Further adjustment for total energy intake and other risk factors in proportional hazards regression had little effect on these estimates. The association was not uniform across age groups: the multivariate relative risk of colon cancer for the highest compared to the lowest quintile of total vitamin E intake was 0.16 (95% CI 0.04, 0.70) for those 55-59 years old, 0.37 (95% CI 0.12, 1.16) for those 60-64 years old, and 0.93 (95% CI 0.27, 3.25) for those 65-69 years old. Multivariate-adjusted relative risks among women with higher total intakes of vitamins A and C and beta-carotene, and among users of selenium supplements, were not significantly different from 1.0. These prospective data provide evidence that a high intake of vitamin E may decrease the risk of colon cancer, especially in persons under 65 years of age.
抗氧化微量营养素，包括维生素E、维生素C、类胡萝卜素和硒，可保护身体免受自由基和活性氧分子的侵害，这表明这些膳食成分在预防癌症方面具有潜力。为了研究高摄入抗氧化微量营养素是否能预防人类结肠癌，我们分析了一项前瞻性队列研究的数据，该研究涉及35215名年龄在55至69岁之间、无癌症病史的爱荷华州女性，她们于1986年完成了一份饮食问卷。到1990年，记录了212例结肠癌新发病例。在调整年龄后，总维生素E摄入量与结肠癌风险呈负相关（趋势P<0.0001）；最高五分位数与最低五分位数相比的相对风险为0.32[95%置信区间（95%CI）0.19，0.54]。在比例风险回归中进一步调整总能量摄入和其他风险因素对这些估计值影响不大。这种关联在不同年龄组中并不一致：总维生素E摄入量最高五分位数与最低五分位数相比，55至59岁人群患结肠癌的多变量相对风险为0.16（95%CI 0.04，0.70），60至64岁人群为0.37（95%CI 0.12，1.16），65至69岁人群为0.93（95%CI 0.27，3.25）。维生素A、C和β-胡萝卜素总摄入量较高的女性以及服用硒补充剂的女性，多变量调整后的相对风险与1.0无显著差异。这些前瞻性数据提供了证据，表明高摄入维生素E可能会降低患结肠癌的风险，尤其是在年龄小于65岁的人群中。
