膳食大豆食物摄入与全肿瘤死亡风险关系的前瞻性队列研究  

Prospective cohort study on the relationship between dietary intake of soy food and total cancer mortality risk in urban Shanghai

作　　者：唐卫国[1,2] 舒晓鸥 高静[2] 李泓澜[2] 张薇[2] 方婕[2] 高立峰[2] 刘大可[2] 郑苇 项永兵[2] 

机构地区：[1]复旦大学公共卫生学院,上海200032 [2]上海交通大学医学院附属仁济医院上海市肿瘤研究所,癌基因及相关基因国家重点实验室和流行病学研究室,上海200032 [3]美国范德堡大学医学中心流行病学中心,纳什维尔田纳西州372031738

出　　处：《肿瘤》2017年第4期350-358,共9页Tumor

基　　金：国家重点研发计划重大慢性非传染疾病防控研究专项(编号:2016YFC1302503);癌基因及相关基因国家重点实验室自主研究项目(编号:91-15-10);美国国家卫生署项目(编号:UM1CA182910;UM1CA173640)~~

摘　　要：目的:探讨膳食大豆食物摄入与全肿瘤死亡风险的关系。方法:利用上海男性健康队列(2002—2013年)和上海女性健康队列(1997—2013年)的调查资料,采用食物频率调查表收集膳食大豆食物摄入的相关信息。使用COX比例风险模型调整潜在混杂因素,估算膳食大豆食物摄入与全肿瘤死亡的风险比(hazard ratio,HR)及其95%可信区间(95%confidence interval,95%CI)。结果:最终纳入59 857名男性和73 044名女性参与者。上海男性和女性健康队列分别平均随访9.2年和14.7年,确诊2 122例男性和2 580例女性恶性肿瘤死亡病例。以膳食大豆食物摄入量最低四分位组为参考,男女性最高摄入组人群的HR分别为0.99(95%CI:0.87~1.12)和0.96(95%CI:0.85~1.08),提示膳食大豆食物摄入与全肿瘤死亡风险的关联没有统计学意义。进一步的分析结果提示,膳食大豆异黄酮摄入水平与男女性全肿瘤死亡风险也没有关联,相应的HR分别为1.06(95%CI:0.93~1.19)和0.98(95%CI:0.88~1.10)。结论:膳食大豆食物摄入可能与全肿瘤死亡风险的降低没有关联。Objective： To investigate the relationship between soy food intake and total cancer mortality risk.Methods： In the Shanghai Men＇s Health Study （2002-2013） and the Shanghai Women＇s Health Study （1 997-2013）, the food frequency questionnaires were used to collect information concerning soy food intake. Hazard ratio （HR） and 95% confidence interval （CI） for the association of soy food intake and total cancer mortality risk were derived using the COX proportional hazards model with adjustment of potential confounders.Results： During average 9.2 years for men and 14.7 years for women of follow-up, 2 122 cancer deaths were identified from 59 857 male participants, while 2 580 cancer deaths were identified from 73 044 female participants. Compared with the lowest quartile of soy food consumption, the HRs of the highest quartile intake group were 0.99 （95% CI： 0.87-1.12） and 0.96 （95% CI： 0.85-1.08） for the risk of total cancer mortality in men and women, respectively. It suggested that the association of soy food intake with total cancer mortality risk was not statistically significant. The further analyses showed the relationship between dietary soy isoflavones intake and total cancer mortality risk was not statistically significant in both men and women, the corresponding HRs were 1.06 （95% CI： 0.93-1.19） and 0.98 （95% CI： 0.88-1.10）. Conclusion： Dietary intake of soy food may be not associated with the decreased risk of total cancer mortality.

关 键 词：肿瘤 大豆食品 异黄酮类 队列研究 

分 类 号：R730.1[医药卫生—肿瘤]