近日，刊登在國際雜志Journal of the National Cancer Institute上的一篇研究報告指出,，來自于飲食或者單純維生素E的攝入可以降低肝癌患病風險,。肝癌是世界上第三大常見的癌癥死亡疾病，將近85%的肝癌發(fā)生在發(fā)展中國家,，在中國占到了54%,。很多流行病學(xué)調(diào)查了維生素E的攝入和肝癌的關(guān)系,，然而眾多結(jié)果并不一致。
為了確定維生素E的攝入和肝癌風險的關(guān)系,，來自上海癌癥研究中心等機構(gòu)的研究者分析了中國132,，837個個體的數(shù)據(jù)，這些個體來自于上海婦女健康（SWHS）和上海男性健康（SMHS）的研究機構(gòu),。分析有效的飲食頻率的調(diào)查問卷,，研究者記錄了參與者平時的膳食習(xí)慣，他們比較了高攝入維生素E和低攝入維生素E的參與者的肝癌風險相關(guān)數(shù)據(jù),。,、
研究者的分析數(shù)據(jù)中包括了267個肝癌病人，包括118個女性和149個男性,，結(jié)果表明飲食或者單純的維生素E攝入都和低的肝癌風險直接相關(guān),。而且這種結(jié)果不因個體后天患肝癌或者家族遺傳的肝癌而變化?？偟膩碚f,，在中國，高劑量的維生素E攝入與中老年人低的肝癌風險直接相關(guān),。（生物谷Bioon.com）
編譯自：Vitamin E May Lower Liver Cancer Risk
doi:10.1093/jnci/djs277
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Vitamin Intake and Liver Cancer Risk: A Report From Two Cohort Studies in China
Wei Zhang, Xiao-Ou Shu, Honglan Li, Gong Yang, Hui Cai, Bu-Tian Ji, Jing Gao, Yu-Tang Gao, Wei Zheng and Yong-Bing Xiang
Correspondence to: Xiao-Ou Shu, MD, PhD, Vanderbilt Epidemiology Center, 2525 West End Ave, Ste 600 (IMPH), Nashville, TN 37203-1738 (e-mail: [email protected]) and Yong-Bing Xiang, MD, MSc, Shanghai Cancer Institute, No. 25, Lane 2200, Xie Tu Road, Shanghai 200032, People’s Republic of China (e-mail: [email protected]).Background Epidemiologic studies on the relationship between vitamin intake and liver cancer risk are sparse and inconsistent. Methods We evaluated vitamin intake from diet and supplements and risk of liver cancer in 132 837 women and men from China who were recruited into the Shanghai Women’s Health Study from 1997 to 2000 or the Shanghai Men’s Health Study from 2002 to 2006. In-person interviews, using a validated food-frequency questionnaire, were conducted to collect data on dietary habits. Follow-up consisted of in-person surveys and record linkage. Hazard ratios and 95% confidence intervals were estimated using Cox proportional hazard models with adjustment for potential confounders to compare liver cancer risk among participants with high vs low vitamin intake. All statistical tests were two-sided. Results After excluding the first 2 years of follow-up, 267 participants (including 118 women and 149 men) developed liver cancer during an average of 10.9 (Shanghai Women’s Health Study) or 5.5 (Shanghai Men’s Health Study) years of follow-up. Dietary vitamin E intake was inversely associated with liver cancer risk (P trend = .01), as was vitamin E supplement use (hazard ratio = 0.52, 95% confidence interval = 0.30 to 0.90). This association was consistent among participants with and without self-reported liver disease or a family history of liver cancer. Vitamin C and multivitamin use was associated with increased risk among participants with self-reported liver disease or family history of liver cancer, whereas intake of vitamin C and other vitamins from dietary sources was unrelated to liver cancer risk. Conclusions Vitamin E intake, either from diet or supplements, may reduce the risk of liver cancer.
