提高膳食抗氧化维生素水平,或降低食道癌风险

创作:MP 审核:JIAN 剑 07月11日
对24068例研究对象追踪15年,观察膳食中抗氧化营养素摄入对巴氏食道和食道腺癌发展的影响。
<65岁人群的膳食与血浆VitC, 膳食VitE水平与食道腺癌的发展, 血浆VitC水平与巴氏食道发展呈负相关。其分子机制贯穿上皮化生、发育不良和恶变等过程。
>65岁人群的膳食与血浆VitC、E与食道腺癌的发展关系尚不明确。
膳食抗氧化剂可减轻与食道粘膜早期组织学改变相关的过氧化反应。在癌症早期可用抗氧化膳食预防巴氏食道和食道腺癌的发展。
延伸阅读

Dietary antioxidant intake and the risk of developing Barrett’s oesophagus and oesophageal adenocarcinoma

膳食抗氧化剂摄入和巴氏食道及食道腺癌的发展风险

05-21, Article, 10.1038/s41416-018-0113-ymore

Abstract:
Background: We investigated in a cohort study, for the first time using 7-day food diaries (7-DFDs), for age-dependent inverse associations with antioxidants, which have anti-carcinogenic properties, and development of Barrett’s oesophagus (BO) and oesophageal adenocarcinoma (OAC).
Methods: A total of 24,068 well individuals completed 7-DFDs and donated blood. Vitamins C and E, carotenes, zinc and selenium intakes, and plasma vitamin C were measured. Participants were monitored for 15 years for BO and OAC. Hazard ratios (HRs) were estimated for: quintiles of intake and in participants younger and >=65 years at recruitment, the midpoint of BO peak prevalence.
Results: A total of 197 participants developed BO and 74 OAC. There were no significant associations between antioxidants and BO or OAC in the whole cohort or if >65 years at recruitment. In participants <65 years, for BO, there was an inverse trend across plasma vitamin C quintiles (trend HR = 0.82; 95% CI = 0.71–0.96, P = 0.01), OAC for plasma vitamin C (trend HR = 0.58; 95% CI = 0.37–0.92, P = 0.02) and for dietary vitamins C and E (trend HR = 0.71 95% CI = 0.51–0.99, P = 0.04 and trend HR = 0.70; 95% CI = 0.51–0.96; P = 0.03).
Conclusions: Data supports a role for dietary antioxidants prevent BO and OAC, perhaps at the earlier stages of carcinogenesis.

First Authors:
James H-E Kang

Correspondence Authors:
James H-E Kang

All Authors:
James H-E Kang,Robert Luben,Leo Alexandre,Andrew R Hart