饮食类黄酮的摄入量和激素相关癌的风险：基于人群的前瞻性队列研究
Dietary flavonoid intake and risk of hormone-related cancers: A population-based prospective cohort study
影响因子:8.30000
分区:医学1区 Top / 药物化学1区 全科医学与补充医学1区 药学1区 植物科学1区
发表日期:2024 Oct
作者:
Fubin Liu, Jingyi Xu, Xixuan Wang, Yu Peng, Peng Wang, Changyu Si, Jianxiao Gong, Huijun Zhou, Ming Zhang, Liangkai Chen, Fangfang Song
摘要
饮食类黄酮可能通过调节激素并抑制炎症和氧化应激，可能会对激素相关癌症（HRC）具有潜在影响。我们的目的是检查类黄酮摄入与HRC的风险的关联，以及该关联是否是由参与生物学机制的血液生物标志物介导的。这项来自英国生物库的前瞻性队列研究包括187,350名参与者在上次饮食召回时没有癌症。使用24小时饮食召回来评估类黄酮和亚类的饮食摄入量。在基线时收集静脉血，并测定炎症，激素和氧化应激的生物标志物。危险比（HR）和95％的机密间隔（CI），用于类黄酮摄入与HRCS风险之间的关联，由特定原因的COX比例危害模型估算。通过调解分析研究了血液生物标志物在类黄酮-HRCS关联中的作用。除了9。5年的中位随访，3,392例女性乳腺癌，417例卵巢癌，516个子宫内膜癌，4,305例前癌，45例睾丸癌和146例甲状腺甲状腺癌病例。与最低的五分位数调节的HR（95％CIS）相比，乳腺癌的总五分位数为0.89（0.80-0.99），卵巢癌的0.68（0.50-0.92），卵巢癌和0.88（0.80-0.98）（0.80-0-0.98）（0.80-0-0.98）。对于亚类，黄酮醇和花青素的摄入量与女性特异性癌症的风险成反比（Ptrend <0.05）。花青素的摄入与前列腺癌风险呈正相关，而异黄酮的摄入量与甲状腺癌风险成反比（Ptrend <0.05）。此外，某些炎症，激素和氧化应激的生物标志物共同介导了类黄酮摄入量与女性特异性癌症的风险和前列腺癌的风险。我们的发现突显了膳食中饮食中HRC在普通人群中预防HRC的重要性，从而提供了饮食中的饮食中的饮食饮食准则。
Abstract
Dietary flavonoids may have potential effects on hormone-related cancers (HRCs) due to their anti-cancer properties via regulating hormones and suppressing inflammation and oxidative stress. We aimed to examine the association of flavonoid intake with risks of HRCs and whether this association was mediated by blood biomarkers involved in biological mechanisms.This prospective cohort study from UK Biobank included 187,350 participants free of cancer when the last dietary recall was completed. The dietary intakes of flavonoids and subclasses were assessed using 24-hour dietary recalls. Venous blood was collected at baseline and assayed for biomarkers of inflammation, hormones, and oxidative stress. Hazard ratios (HR) and 95 % confidential intervals (CI) for the associations between flavonoid intake and HRCs risk were estimated by the cause-specific Cox proportional hazards model. The role of blood biomarkers in the flavonoids-HRCs association was investigated through mediation analysis.Over a median follow-up of 9.5 years, 3,392 female breast cancer, 417 ovarian cancer, 516 endometrial cancer, 4,305 prostate cancer, 45 testicular cancer, and 146 thyroid cancer cases were documented. Compared to the lowest quintile, multivariable-adjusted HRs (95 % CIs) in the highest quintile of total flavonoid intake were 0.89 (0.80-0.99) for breast cancer, 0.68 (0.50-0.92) for ovarian cancer, and 0.88 (0.80-0.98) for female-specific cancers. For subclasses, intakes of flavonols and anthocyanidins were inversely associated with the risk of female-specific cancers (Ptrend <0.05). Anthocyanidin intake was positively related to prostate cancer risk, whereas isoflavone intake was inversely linked to thyroid cancer risk (Ptrend <0.05). Additionally, certain biomarkers of inflammation, hormones and oxidative stress jointly mediated the association of flavonoid intake with the risk of female-specific cancers and prostate cancer.Our findings highlighted the importance of dietary flavonoids for the prevention of HRCs in the general population, providing epidemiological evidence for dietary guidelines.