江苏省徐州地区居民食管癌危险因素的病例对照研究

[目的]探讨江苏省徐州地区居民饮食、行为等各种影响因素与食管癌发生的关系。[方法]对2007~2008年徐州地区食管癌患者进行1︰1配对病例-对照研究,对154例食管癌病例及对照进行问卷调查,采用条件Logis-tic回归对所获资料饮食因素、生活状况及习惯、身体状况等因素进行筛选。[结果]食管肿瘤家族史OR=8.816(1.717~45.263)、辛辣食物OR=8.867(3.468~21.758)、吸烟年数OR=2.939(1.977~4.370)等与食管癌的相关性较大,是食管癌的主要危险因素,其次是食盐消耗量OR=2.806(1.488~5.291)、植物油消耗量OR=2.351(1.295~4.268)也对食管癌有危险作用。而摄入奶制品OR=0.545(0.355~0.838)则显示出对食管癌有保护作用。[结论]食管癌是饮食因素、生活习惯、社会因素等对具有不同遗传体质的个体长期反复作用的结果,宜采取以一级预防为重点的综合性防治措施。     

胃癌危险因素的Meta分析

目的综合评价中国居民胃癌的危险因素,为胃癌的预防控制决策提供参考依据。方法应用Meta分析方法对国内23篇有关胃癌主要危险因素的病例-对照研究结果进行定量综合分析;Review manager4.2进行一致性检验及合并OR值和95%置信区间的计算。结果各因素合并OR值分别为:胃癌家族史OR=5.39(95%CI:2.83～10.25);胃病史OR=5.71(95%:3.64～8.95);饮酒OR=2.92(95%CI:1.57～5.45);吸烟OR=2.36(95%CI:1.60～3.49);高盐饮食OR=2.42(95%CI:1.51～3.86);盐渍食品OR=4.06(95%CI:2.37～6.97);烫食OR=2.46(95%CI:1.30～4.64);饮食不规律OR=2.29(95%CI:1.44～3.65)。结论影响中国胃癌发生的危险因素为家族史、胃病史、饮酒、吸烟、高盐饮食、盐渍食品、烫食和饮食不规律,为胃癌的饮食干预提供了科学依据。     

大丰市食管癌、胃癌发病危险因素及其聚集性病例对照研究

目的了解江苏省大丰市食管癌和胃癌发病的危险因素及其危险因素聚集性与癌症发生的关系,为当地食管癌和胃癌的预防控制提供参考依据。方法采用以人群为基础病例对照研究方法对2002年10月—2010年11月大丰市疾病预防控制中心肿瘤登记系统登记的所有526例新发食管癌和504例新发胃癌患者及同期在当地公安户籍人口数据库中随机抽取的607和629名无消化系统疾病的健康居民进行问卷调查。结果在调整了性别、年龄、文化程度、婚姻状况和10年前年人均收入等混杂因素后,多因素条件logistic回归分析结果显示,不按时进食、进食速度快、吃烫食、吸烟和饮酒是大丰市食管癌发病的危险因素,进食速度快、吃烫食、吃咸食、从不生吃大蒜和吸烟是大丰市胃癌发病的危险因素;病例组食管癌和胃癌患者有3、≥4个危险因素的比例分别为32.5%和41.1%、17.9%和19.0%,均高于对照组人群比例的26.2%和35.3%、7.1%和7.0%,差异均有统计学意义(均P0.001);在调整了混杂因素后,多因素logistic回归分析结果显示,有3和≥4个危险因素聚集者发生食管癌的风险分别为有≤1个危险因素者的2.58倍(OR=2.58,95%CI=1.80~3.69)和5.34倍(OR=5.34,95%CI=3.34~8.55),有3和≥4个危险因素聚集者发生胃癌的风险分别为有≤1个危险因素者的2.14倍(OR=2.14,95%CI=1.44~3.18)和5.05倍(OR=5.05,95%CI=3.05~8.36)。结论进食速度快、吃烫食和吸烟是大丰市食管癌和胃癌发病的共同危险因素;随着危险因素聚集增多,食管癌和胃癌的发病风险明显上升。     

赣榆县胃癌影响因素1：1配对病例对照研究

目的 探讨赣榆县胃癌危险因素及保护因素,为该地区胃癌防治工作提供依据.方法 对319例新发胃癌病例及其1:1配对的健康对照者进行相关因素调查,应用条件Logistic回归对相关因素进行分析.结果 胃癌的主要危险因素为进食热烫食物(OR=2.21,95CI:1.57～3.12)、上消化道炎症患病史(OR=4.26,95%CI:2.59～7.03)、癌症家族史(OR=2.29,95%CI:1.37～3.82);主要保护因素为经常生吃大蒜(OR:0.64,9CI:0.42～0.96)、经常饮茶(OR=0.37,95%CI:0.25～0.54).结论 胃癌的发病与不良的膳食习惯、上消化道炎症及癌症家族史有关,生吃大蒜和饮茶能有效预防胃癌的发生.     

邢台山区食管癌饮食影响因素366例病例对照研究

目的调查邢台山区食管癌的饮食影响因素,为该病的预防提供依据。方法采用病例对照研究,用自制调查问卷对病例组和对照组共366人进行调查。结果邢台山区食管癌的保护因素有食用新鲜蔬菜每周超过7次(OR=0.351)、食用豆类、鸡蛋及规律饮食(OR=0.303);危险因素有食用腌制食品(OR=2.898)、霉变食品(OR=3.121)及饮用井水(OR=3.177)。结论邢台山区食管癌的患病与饮食蔬菜、豆类、鸡蛋、腌制和霉变食品等有关,良好的水质和规律饮食可以预防食管癌发生。     

高台县40～69岁居民2011—2013年食管癌、贲门癌及胃癌发病筛查分析

目的总结高台县食管癌、贲门癌及胃癌内镜筛查情况,为科学防治上消化道肿瘤提供有效依据。方法抽取高台县40~69岁常驻人口2 800例,应用内镜下碘染色、指示性活组织检查及病理检查的方法进行筛查。结果本次共筛查出食管癌、贲门癌、胃癌及癌前病变70例,总检出率为2.50%(70/2 800);其中食管癌及癌前病变30例,检出率为1.07%(30/2 800);贲门癌及癌前病变16例,检出率为0.57%(16/2 800);胃癌及癌前病变24例,检出率为0.86%(24/2 800)。高台县食管癌、贲门癌、胃癌及癌前病变检出率男性明显高于女性,两组比较差异有统计学意义(P<0.05),且随年龄的增加检出率逐渐上升。结论高台县的上消化道肿瘤患病率较高,50岁以上男性为发病重点人群,内镜筛查有助于早期发现上消化道肿瘤,及时采取有效治疗措施,可降低其发病率和死亡率。     

安徽省淮河流域重点地区胃癌危险因素病例对照研究

目的 探索淮河流域重点地区胃癌患者的危险因素,为淮河流域胃癌的一级防控提供依据。方法 从当地区(县)肿瘤登记系统选取确诊时间在2020年1月1日—2021年7月31日期间肿瘤诊断ICD-10编码为C16的胃癌新发病例作为病例组,按照1∶2的配对原则选择与患者同地区、同性别、无既往恶性肿瘤病史、年龄±5岁的人群作为对照组,对两组人群进行问卷调查和身体测量,共纳入胃癌病例240例,对照480例。采用SAS统计软件进行logistic回归分析胃癌发生的危险因素。结果 多因素logistic回归分析结果显示,饮食口味偏咸(OR=2.161,95%CI:1.141～4.095)、喜食辛辣食物(OR=1.773,95%CI:1.057～2.975)、接触二手烟(OR=1.963,95%CI:1.168～3.299)、经常爱生气(OR=8.704,95%CI:3.582～21.147)和消化系统疾病史(OR=2.302,95%CI:1.329～3.988)是胃癌发生的危险因素;BMI(OR=0.697,95%CI:0.639～0.761)、文化程度高(OR=0.454,95%CI:0.248～0.8...     

上消化道三种恶性肿瘤的危险因素分析

目的 探讨我国食管癌、胃癌高发区目前上消化道3种恶性肿瘤发病的危险因素.方法 选择食管癌高发区河北省磁县、涉县,河南省林县和山东省肥城,胃癌高发区辽宁省庄河,每个地区分别从肿瘤登记数据库中选择发病日期为2009年1月1日以后的新诊断病例,利用随机数字表法选取食管下段癌、贲门癌、其他部位胃癌病例,共收集751例;按照病例与对照1∶3配对选取对照人群2253名.采用课题设计的调查表收集研究对象相关资料,并对相关变量进行单因素及多因素logistic回归分析,估计各危险因素的OR值(95%CI).结果 饮食不规律、经常食用油炸食品、有消化道病史及胃食管反流性疾病史者病例组分别有66、83、369、282例,而对照组分别为90、214、119、432名.单因素分析显示,以上因素可增加上消化道肿瘤发病风险[OR值(95%CI)分别为3.177(2.127～4.745)、3.190(2.061～4.927)、14.660(11.342～18.948)、3.137(2.546～3.864)];而常吃新鲜蔬菜者病例组中有387例,对照组有1278名,此因素可降低上消化道肿瘤发病风险(OR=0.609;95%CI:0.473～0.785).多因素分析显示,消化道病史(OR=21.420;95%CI:15.484～29.632)、饮食不规律(OR=3.097;95%CI:1.740～5.514)、经常食用腌晒食品(OR=3.005;95%CI:1.873～4.819)、胃食管反流性疾病史(OR=2.261;95%CI:1.673～3.057)等是上消化道肿瘤的危险因素;每天食用新鲜蔬菜(OR=0.562;95%CI:0.396～0.800)是上消化道肿瘤的保护因素.结论 不良生活方式和不健康饮食习惯是我国食管癌、胃癌高发区居民上消化道恶性肿瘤的危险因素.

Abstract：

Objective To explore the major risk factors for upper gastrointestinal cancer in high occurrence areas of esophageal and gastric cancer in China. Methods Four high occurrence areas of esophageal cancer, namely Cixian and Shexian from Hebei province, Linxian from Henan province, Feicheng from Shandong province, and Zhuanghe from Liaoning province, which is a high occurrence area of gastric cancer,were selected for the study. The newly-diagnosed cases whose date of onset were after January 1st,2009 were selected from the Cancer Registration Database in each district, and 751 cases diagnosed as cancers in lower segment of esophagus, cardiac and other subsite of stomach were randomly recruited. 2253 matched controls were selected to pair the cases at the ratio of 3: 1. The relative information of the study objects were collected from the face-to-face interviews with trained staff by designed questionnaires, and the data was input by EpiData software. Statistic software SPSS 13.0 was applied to conduct both univariate and multivariate logistic regression analysis to evaluate odd ratios (OR) and 95% confident interval (CI).Results As univariate analysis shown,66 objects in case group had irregular diet habit; while 90 in control group had ( OR= 3. 177;95% CI: 2. 127 - 4.745). A higher percentage in case group (83 objects)preferred fried food in comparison with only 214 in control group did (OR= 3. 190; 95% CI: 2.061 -4. 927). 369 objects in case group, but only 119 in control group had history of gastrointestinal diseases ( OR = 14. 660; 95% CI: 11. 342 - 18. 948 ). 282 objects in case group had history of gastroesophageal reflux disease (GERD) ,which was much higher than the percentage in control group (432 objects),with OR =3. 137 (95% CI: 2. 546 -3. 864). All the above factors could increase the risk for upper gastrointestinal cancer. 387 objects in case group and 1278 in control group reported they preferred fresh vegetables in daily diet,which was found to be a protective factor ( OR = 0. 609; 95% CI: 0. 473 - 0. 785 ). As multivariate analysis shown, history of gastrointestinal tract diseases ( OR = 21. 420; 95% CI: 15.484 - 29. 632 ),irregular food diet (OR=3.097; 95%CI: 1.740-5.514),pickled food (OR=3.005; 95%CI: 1.873 -4. 819) ,and GERD ( OR = 2. 261; 95% CI: 1. 673 - 3.057 ) were found to be risk factors for upper gastrointestinal cancer; while frequent fresh-vegetable diet was a protective factor (OR = 0. 562; 95% CI:0. 396 -0. 800). Conclusion Irregular lifestyle and unhealthy diet habit could be the major risk factors for upper gastrointestinal cancers among the residents from high occurrence areas of esophageal cancer and gastric cancer in China.     

仙游县居民食用腌菜与其他环境因素交互作用致胃癌相关性研究

目的分析仙游县胃癌高发的环境危险因素及交互作用。方法以福建省仙游县为研究现场,收集2013年3月至2016年11月,仙游县医院住院并经病理确诊的胃癌患者622例。按仙游县各乡镇胃癌的标化死亡率分成胃癌高、中、低发乡镇,以村为单位随机抽取健康人群,按患者的性别、年龄(±3岁)、居住地进行以人群为基础的1∶1配对病例对照研究胃癌危险因素及交互作用。结果多因素条件logistic回归分析结果显示,慢性萎缩性胃炎(OR=10.13,95%CI:3.77～27.22);肿瘤家族史(OR=9.17,95%CI:3.42～24.61);喜硬食(OR=5.97,95%CI:3.54～10.09);吸烟(OR=2.37,95%CI:1.29～4.35);常吃腌菜(OR=2.05,95%CI:1.49～2.81);农药暴露(OR=1.89,95%CI:1.14～3.14)为胃癌的危险因素。常吃水果(OR=0.52,95%CI:0.39～0.80);饮茶(OR=0.54,95%CI:0.29～1.00);牛羊肉(OR=0.56,95%CI:0.39～0.80)为胃癌的保护因素。环境因素的交互作用结果显示,腌菜摄入与喜硬食存在正相乘交互作用,腌菜摄入与喜硬食、腌菜摄入与不饮茶存在正相加交互作用。结论仙游县胃癌高发与当地居民不良饮食习惯及无饮茶习惯有关,环境因素间的交互作用加大对胃癌发生的影响,需采取综合性的措施控制胃癌的发生。     

消化道恶性肿瘤的危险致病因素分析

目的初步探讨四川荣县消化道恶性肿瘤发病的危险因素。方法选取2008年1月-2012年12月经胃肠镜及病理学检查,确诊的130例消化道恶性肿瘤患者作为研究对象,其中食管癌45例,胃癌60例,肠癌25例。采用1:3配对选取对照人群400人,通过条件Logistic回归单因素和多因素分析筛选主要危险因素,估计各因素的OR值及95%CI值。结果消化道恶性肿瘤的危险因素有食用腌制食品、饮酒、家族肿瘤史、平时常忧虑和饮食不规律,其中食用腌制食品是最主要的危险因素(OR=1.785,95%CI:1.287~2.576)。结论不良的饮食和生活习惯是消化道恶性肿瘤的危险致病因素,应针对上述危险因素,加强健康教育,积极采取预防措施。     

Anthropometric measures and risk of cancers of the upper digestive and respiratory tract

Data from a case‐control study on the upper digestive and respiratory tract cancers were analyzed to investigate the relationship with anthropometric measures. The data set included 538 oropharyngeal, 410 esophageal, and 388 laryngeal cancer cases and 2,102 controls in hospital for acute nonneoplastic diseases, unrelated to tobacco or alcohol use, recruited in the same catchment areas as the cases. Lower body weight appeared to be an indicator of oropharyngeal and esophageal cancer and, more moderately, of laryngeal cancer. The multivariate odds ratio (OR) for oropharyngeal cancer was 5.0 for subjects in the lowest compared with the highest quartile of weight. The corresponding ORs were 6.2 for esophageal and 2.2 for laryngeal cancer. When quartiles of body mass index (BMI) were considered, the ORs in the lowest quartile were 4.0 for oropharyngeal, 6.3 for esophageal, and 2.4 for laryngeal cancer. Subjects in the lowest quartile of height had ORs of 2.0 for oropharyngeal, 1.6 for esophageal, and 1.4 for laryngeal cancer. When all the upper digestive and respiratory tract neoplasms were considered together, the OR for subjects with lower BMI who were also current smokers compared with never‐smokers with higher BMI was 11.4. The OR was 5.0 for those consuming six or more drinks/day and with low BMI. Although the nature of the association needs to be clarified, these data suggest that leanness may be involved in the process of upper digestive and respiratory tract carcinogenesis.     

饮用农田边水源水与消化道恶性肿瘤关系的病例对照研究

目的分析农田边饮用水源水是否为农村消化道恶性肿瘤高发的危险因素,为肿瘤防控提供依据。方法应用病例对照研究,以青田、龙泉和缙云3个县（市）2009—2011年报告确诊的180例消化道恶性肿瘤为病例组,按居住乡镇、年龄与性别1∶2配比360名健康人群为对照组,分析饮用农田边水源水对消化道恶性肿瘤致病的影响。结果 3个县（市）调查点的全部病例组饮用农田边水源的暴露比高于对照组（OR=4.005,95%CI为2.228~7.199）,青田县病例组饮用农田边水源水人群的消化道恶性肿瘤发病危险性是饮用非农田边水源水人群的5.375倍（95%CI为2.287~12.635）,而龙泉市和缙云县则未见统计学关联（P〉0.05）。胃癌组暴露农田边水源水比例高于对照组（OR=4.875,95%CI为2.007~11.839）,但肝癌、结直肠癌和食管癌病例组农田边水源水暴露比例与对照组差异均无统计学意义（P〉0.05）。青田县胃癌组病例暴露农田边水源水的比例是对照组的5.750倍（95%CI为1.683~19.649）,其他病种病例组与对照组的暴露比例差异无统计学意义（P〉0.05）。结论农田边饮用水源水可能是农村部分地区胃癌高发的危险因素之一。     

人发5种元素与食管癌胃癌发病关系的前瞻性研究

在食管癌胃癌高发区对１２３０人进行的５年前瞻性研究表明，吸烟是发病的危险因素之一（ＯＲ＝３．４１），而豆品消费则是一种保护性因素（ＯＲ＝０．２３）。用原子吸收技术对发病前的头发元素分析显示，病例组发Ｃａ、Ｍｇ、Ｆｅ和Ｚｎ水平较未患癌的正常对照者低；吸烟组的发Ｃａ、Ｍｇ和Ｃｕ水平较不吸烟者低；而豆品多消费组的发Ｃａ、Ｍｇ、Ｆｅ和Ｃｕ水平则较少消费者高，均有统计学差异。     

以全人群为基础的上消化道癌病例对照研究

目的：探索泰兴市上消化道癌的病因,方法：选择５９１例道癌,３６０例肝癌和４３０例胃癌新发病例按年龄,性别和居住地进行了以人群为基础１：１配对的病例对照研究,结果：多因素Ｌogistic回归分析结果显示,泰兴市上消化道癌共同的危险因素是饮酒和各癌症部位的相关病变（胃癌和慢性胃炎和胃溃疡,食管癌与食道上皮细胞增生和化生,肝癌与慢性肝炎和肝硬化）,此外还发现食道癌危险性与性格忧郁,长期处于压抑状态,喜爱吃烫食,口味嗜咸和家族食道癌史有关,ＨＢ－sAg阳性和家族肝癌史可增加患肝癌的危险,而胃癌的危险因素则为性格忧郁,长期处于压抑状态和新鲜蔬菜少,结论：在当地针对上述危险因素进行预防十分必要。     

N-亚硝胺与消化道恶性肿瘤发生风险的关系:基于队列研究的Meta分析

目的 分析N-亚硝胺与消化道恶性肿瘤发生/死亡风险的关系。方法 通过系统检索中国生物医学文献数据库、中文期刊全文数据库、万方电子期刊、PubMed、EBSCO等文献数据库,纳入N-亚硝胺与消化道恶性肿瘤发生/死亡风险队列研究文献,采用RevMan 5.1软件进行Meta分析。结果 共检索到相关文献13篇,纳入其中7篇含有消化道恶性肿瘤的文献进行Meta分析;N-亚硝胺显著增加消化道癌症的发生风险(RR=1.12,95%CI:1.03~1.21);与食管癌发生风险无显著性关联(RR=1.18,95%CI:0.98~1.41),但显著增加食管鳞状细胞癌发生风险(RR=1.72,95%CI:1.01~2.96),而与食管腺癌无显著性相关(RR=0.88,95%CI:0.57~1.37);N-亚硝胺能显著提高胃癌的发生风险(RR=1.08,95%CI:1.00~1.18),但对贲门癌与胃腺癌发生风险的影响无显著性。结论 现有人群队列研究证据显示,N-亚硝胺会显著增加消化道恶性肿瘤的发生风险,但是对不同亚型食管癌和胃癌的影响不同,由于队列研究数量较少且在研究设计、人群选择、暴露测量等方面存在差异,仍需进一步积累相关研究证据。     

太行山食管癌高发区农村高危人群上消化道癌及癌前病变筛查结果及影响因素分析

目的 了解太行山食管癌高发区农村高危人群上消化道癌及癌前病变的检出情况,探讨其影响因素。方法 采用整群抽样的方法确定调查对象。 采用问卷调查、体格检查、内窥镜检查和病理学检查对调查对象进行上消化道癌及癌前病变的筛查。结果 共筛查出上消化道癌高危人群1 200名,根据内窥镜检查条件,共筛查高危人群865名,其中共检出阳性病例111例,总阳性病检出率12.8% 。多因素 logistic 回归分析结果表明,≥60岁（OR = 1.411,95%CI:1.1470～2.192）、腌制食品 (OR = 1.736,95% CI:1.149 ～ 2.625)、饮用水来源为井水（OR = 1.789,95%CI:1.119～2.861）或其他水源（OR = 2.143,95%CI:1.086～4.228）、幽门螺旋杆菌感染 （OR = 1.850,95%CI:1.219～2.8077）是上消化道癌及癌前病变发生的独立危险因素。结论 本地区上消化道癌及癌前病变的检出率仍然较高,年龄大、吃腌制食品、饮用水来源为井水、河水、雨水等,以及感染幽门螺旋杆菌是本地区农村居民上消化道癌及癌前病变发生的危险因素。     

中国人群消化系统癌症疾病负担分析

目的 了解中国人群消化系统癌症的发病、死亡情况及不同危险因素所导致的疾病负担的变化趋势。方法 资料来源于GLOBOCAN 2020和2019年全球疾病负担研究数据库中的中国人群数据,应用Excel 2019和R 4.2.1软件,采用年龄标化发病率（ASIR）、年龄标化死亡率（ASMR）、年龄标化伤残调整寿命年（DALY）率及其变化率等指标,描述消化系统癌症归因于各类危险因素的疾病负担及其变化趋势。结果 2020年中国消化系统癌症的ASIR为83.00/10万,ASMR为63.80/10万,发病和死亡例数均随年龄增长而增加,且各年龄组男性消化系统癌症发病及死亡例数均高于女性。1990-2019年中国食管癌、胃癌、肝癌的年龄标化DALY率呈下降趋势（变化率分别为-45.26%、-46.87%、-65.63%）,而胰腺癌、结直肠癌、胆囊胆管癌的年龄标化DALY率呈上升趋势（变化率分别为67.61%、30.52%、7.21%）,死亡率的变化趋势与DALY率一致。与归因于行为因素的年龄标化DALY率的比例相比,1990-2019年食管癌、肝癌、胰腺癌和结直肠癌归因于代谢因素的年龄标化DALY率占该癌种总年龄标化DALY率的比例均逐年升高。1990-2019年中国胃癌、肝癌、胰腺癌、胆囊胆管癌不同归因的年龄标化DALY率排序无显著变化,但食管癌和结直肠癌年龄标化DALY率的部分归因因素排序有所提前（食管癌：高BMI;结直肠癌：低牛奶摄入、低全谷物摄入）。结论 2020年中国消化系统癌症的发病及死亡流行情况严重,1990-2019年中国消化系统癌症归因于代谢因素的疾病负担比例逐年上升,且部分消化系统癌症的疾病负担归因次序发生了显著变化。     

Flavonoids,Proanthocyanidins, and Cancer Risk: A Network of Case-Control Studies From Italy

We considered flavonoids and proanthocyanidins in a network of multicentric Italian case-control studies including about 10,000 incident, histologically confirmed cases of selected cancers and over 16,000 controls. Odds ratios (ORs) for the highest vs. the lowest quintile of 6 classes of flavonoids and proanthocyanidins were estimated by multiple logistic regression models. Total flavonoids, flavanones, and flavonols were inversely related to oral and laryngeal cancers (ORs, respectively 0.56 and 0.60 for total flavonoids; 0.51 and 0.60 for flavanones; and 0.62 and 0.32 for flavonols). Flavanols were also inversely related to laryngeal cancer (OR = 0.64), whereas flavanones were inversely related to esophageal cancer (OR = 0.38). A reduced risk of colorectal cancer was found for high intake of anthocyanidins (OR = 0.67), flavonols (OR = 0.64), flavones (OR = 0.78), and isoflavones (OR = 0.76). Inverse relations with breast cancer were found for flavones (OR = 0.81) and flavonols (OR = 0.80). Flavonols (OR = 0.63) and isoflavones (OR = 0.51) were inversely associated to ovarian cancer, whereas flavonols (OR = 0.69) and flavones (OR = 0.68) were inversely associated to renal cancer. No association between flavonoids and prostate cancer emerged. We found inverse associations between proanthocyanidins and colorectal cancer. These associations appeared stronger for proanthocyanidins with a higher degree of polymerization (OR = 0.69 for ≥ 10 mers).     

Flavonoids, proanthocyanidins, and cancer risk: a network of case-control studies from Italy

We considered flavonoids and proanthocyanidins in a network of multicentric Italian case-control studies including about 10,000 incident, histologically confirmed cases of selected cancers and over 16,000 controls. Odds ratios (ORs) for the highest vs. the lowest quintile of 6 classes of flavonoids and proanthocyanidins were estimated by multiple logistic regression models. Total flavonoids, flavanones, and flavonols were inversely related to oral and laryngeal cancers (ORs, respectively 0.56 and 0.60 for total flavonoids; 0.51 and 0.60 for flavanones; and 0.62 and 0.32 for flavonols). Flavanols were also inversely related to laryngeal cancer (OR = 0.64), whereas flavanones were inversely related to esophageal cancer (OR = 0.38). A reduced risk of colorectal cancer was found for high intake of anthocyanidins (OR = 0.67), flavonols (OR = 0.64), flavones (OR = 0.78), and isoflavones (OR = 0.76). Inverse relations with breast cancer were found for flavones (OR = 0.81) and flavonols (OR = 0.80). Flavonols (OR = 0.63) and isoflavones (OR = 0.51) were inversely associated to ovarian cancer, whereas flavonols (OR = 0.69) and flavones (OR = 0.68) were inversely associated to renal cancer. No association between flavonoids and prostate cancer emerged. We found inverse associations between proanthocyanidins and colorectal cancer. These associations appeared stronger for proanthocyanidins with a higher degree of polymerization (OR = 0.69 for ≥ 10 mers).