Key T J, Silcocks P B, Davey G K, Appleby P N, Bishop D T
Imperial Cancer Research Fund, Cancer Epidemiology Unit, Radcliffe Infirmary, Oxford, UK.
Br J Cancer. 1997;76(5):678-87. doi: 10.1038/bjc.1997.445.
We interviewed 328 men diagnosed with prostate cancer before the age of 75 years and 328 age-matched population controls. The principal hypotheses were that risk would increase with a high intake of total or saturated fat and would decrease with a high intake of carotene (beta-carotene equivalents) or lycopene. We also examined the associations of other nutrients and foods with risk. There was no evidence for an association between fat intake and risk, although the average fat intake was high and the range of fat intakes was narrow (medians of lower and upper thirds of percentage of energy from fat among controls were 34.3% and 42.9% respectively). Risk was lower in subjects with higher carotene intake: odds ratios 0.65 (95% CI 0.45-0.94) and 0.76 (0.53-1.10) in the middle and upper thirds of carotene intake respectively (P for trend = 0.150). Lycopene was not associated with risk. Among 13 other nutrients examined, the odds ratios in the top third of intake were below 0.8 for: potassium, 0.74 (0.51-1.09; P for trend = 0.054); zinc, 0.73 (0.49-1.08; P for trend = 0.126); iodine, 0.75 (0.51-1.11; P for trend = 0.077); vitamin B6 food only, 0.77 (0.53-1.12; P for trend = 0.077); and vitamin B6 including supplements, 0.70 (0.48-1.03; P for trend = 0.029). Among 18 foods examined, statistically significant associations were observed for: garlic as food, > or = 2/week vs never, 0.56 (0.33-0.93); garlic including supplements, > or = 2/week vs never, 0.60 (0.37-0.96); baked beans, > or = 2/week vs < 1/month, 0.57 (0.34-0.95); and garden peas, > or = 5/week vs < or = 3/month, 0.35 (0.13-0.91). This study does not support the hypothesis that fat increases risk and is equivocal in relation to carotene. The possible relationships of vitamin B6, garlic, beans and peas with risk for prostate cancer should be further investigated.
我们对328名75岁之前被诊断为前列腺癌的男性以及328名年龄匹配的人群对照进行了访谈。主要假设为，总脂肪或饱和脂肪摄入量高会增加风险，而胡萝卜素（β-胡萝卜素当量）或番茄红素摄入量高会降低风险。我们还研究了其他营养素和食物与风险之间的关联。尽管平均脂肪摄入量较高且脂肪摄入量范围较窄（对照组中脂肪能量占比的下三分之一和上三分之一的中位数分别为34.3%和42.9%），但没有证据表明脂肪摄入量与风险之间存在关联。胡萝卜素摄入量较高的受试者风险较低：胡萝卜素摄入量处于中三分之一和上三分之一时的比值比分别为0.65（95%置信区间0.45 - 0.94）和0.76（0.53 - 1.10）（趋势检验P值 = 0.150）。番茄红素与风险无关。在研究的其他13种营养素中，摄入量处于最高三分之一时的比值比低于0.8的有：钾，0.74（0.51 - 1.09；趋势检验P值 = 0.054）；锌，0.73（0.49 - 1.08；趋势检验P值 = 0.126）；碘，0.75（0.51 - 1.11；趋势检验P值 = 0.077）；仅食物来源的维生素B6，0.77（0.53 - 1.12；趋势检验P值 = 0.077）；以及包括补充剂在内的维生素B6，0.70（0.48 - 1.03；趋势检验P值 = 0.029）。在研究的18种食物中，观察到具有统计学显著关联的有：作为食物的大蒜，每周食用≥2次对比从不食用，0.56（0.33 - 0.93）；包括补充剂在内的大蒜，每周食用≥2次对比从不食用，0.60（0.37 - 0.96）；烘豆，每周食用≥2次对比每月食用<1次，0.57（0.34 - 0.95）；以及嫩豌豆，每周食用≥5次对比每月食用≤3次，0.35（0.13 - 0.91）。本研究不支持脂肪会增加风险这一假设，并且关于胡萝卜素的结论不明确。维生素B6、大蒜、豆类和豌豆与前列腺癌风险之间的可能关系应进一步研究。
