多酚类化合物摄入与结直肠癌关系的病例对照研究  

DIETARY POLYPHENOLS INTAKE AND COLORECTAL CANCER RISK IN CHINESE:A CASE-CONTROL STUDY

作　　者：徐铭[1] 黄靖 方淯靖[2] 黄武卿 陈裕明[1] 张彩霞[1] 

机构地区：[1]中山大学公共卫生学院,广州510080 [2]中山大学肿瘤防治中心,广州510060

出　　处：《营养学报》2017年第4期349-356,共8页Acta Nutrimenta Sinica

基　　金：广东省自然科学基金(No.2014A030313188;2016A030313225)

摘　　要：目的探讨中国广东人群多酚类化合物摄入与结直肠癌发病的关系。方法采用病例对照研究设计,共纳入1802例结直肠癌病例和1856例对照,病例组与对照组按照年龄(±5岁)和性别进行频数匹配。采用经过效度和信度评估的食物频数问卷,面对面询问研究对象膳食摄入情况,收集一般人口学和生活方式等资料。将能量调整后的多酚类化合物摄入情况依据其在对照组中的分布按四分位法分组,以最低四分位组做参照,采用非条件Logistic回归模型,在调整了潜在的混杂因素后,分析多酚类化合物摄入与结直肠癌发病的关系。结果总的多酚类化合物摄入与结直肠癌发病无关,校正潜在的混杂因素后,与摄入最低组(Q1)相比,总的多酚类化合物摄入最高组(Q4)的OR(95%CI)为0.94(95%CI=0.76~1.15)。酚酸、芪类化合物及其他多酚类化合物的摄入与结直肠癌发病呈负相关,与摄入最低组相比,最高组的OR(95%CI)分别为0.78(0.64~0.96)、0.53(0.43~0.66)和0.70(0.56~0.86),趋势性检验均有统计学意义(P<0.05)。而黄酮类化合物、木酚素摄入与结直肠癌的发病无关。结论酚酸、芪类及其他多酚类化合物与结直肠癌发病呈负相关。本研究未显示黄酮类化合物、木酚素及总的多酚类化合物与结直肠癌之间的作用。Objective To explore the effect of dietary polyphenols intake on colorectal cancer risk. Methods A case-control study was conducted. A total of 1802 colorectal cancer cases and 1856 controls were recruited and matched by age （5-year interval） and gender. A validated food frequency questionnaire was used to estimate dietary intake. Multivariable logistical regression models were used to estimate the odds ratio （OR）, 95% confidence interval （95 % CI） and analyze the correlation of dietary polyphenol intake and colorectal cancer risk after adjusting for various confounders. Results No significant association was found between total polyphenos intake and colorectal cancer risk, with an adjusted OR of the highest quartile was 0.94 （95% CI=0.76-1.15） compared with the lowest quartile. Phenolic acids, stilbenes and other polyphenols intakes were found to be inversely associated with colorectal cancer risk. Compared with the lowest quartile, the adjusted OR for the highest quartile were 0.78 （0.64-0.96） for phenolic acids, 0.53 （0.43-0.66） for stilbenes and 0.70 （0.56-0.86） for other polyphenols. No significant association was found between flavonoids or lignans intake and colorectal cancer risk. Conclusion This study indicated that higher consumption of phenolic acids, stilbenes and other polyphenols was associated with a lower risk of colorectal cancer. No significant association was found between flavonoids, lignans, total polyphenol intake and colorectal cancer risk.

关 键 词：多酚类化合物 结直肠癌 酚酸 芪类化合物 

分 类 号：R735.34[医药卫生—肿瘤]