在特别针对肠道的实验研究中,已经报道了葱属蔬菜对致癌作用的保护作用。因此,我们进行了一项以医院为基础的配对病例对照研究,以探讨伊朗西北部的伊朗女性食用大蒜与乳腺癌风险之间的关系.
A经过验证,定量,食物频率问卷完成了285名女性(年龄25-65岁)新诊断为组织病理学确诊的乳腺癌(II级,III期或临床II期,III)在大不里士,伊朗西北部,完成的问卷被纳入一项年龄和地区匹配的基于医院的对照研究.使用条件逻辑回归模型估计比值比(OR)和95%置信区间(95%CI)。
多变量分析表明,在调整协变量后,生洋葱的消费与乳腺癌风险之间存在负相关(OR,0.63;95%CI,0.40-1.00);然而,这个协会微不足道。另一方面,食用煮熟的洋葱与患乳腺癌的风险呈正相关,在调整协变量(OR,1.54;95%CI,1.02-2.32)。然而,乳腺癌风险降低与大蒜和韭菜的摄入量增加相关,调整后的OR分别为0.41(95%CI,0.20-0.83)和0.28(95%CI,0.15-0.51),分别。
我们的研究结果表明,某些葱属蔬菜的高消费量,尤其是大蒜和韭菜,可以降低患乳腺癌的风险,而大量食用煮熟的洋葱可能会增加患乳腺癌的风险。
The protective effect of Allium vegetables against carcinogenesis has been reported in experimental studies particularly focusing on the gut. Therefore, we conducted a hospital-based matched
case-control study to explore the association between dietary Allium consumption and risk of breast cancer among Iranian women in northwest Iran.
A validated, quantitative, food frequency questionnaire was completed in 285 women (aged 25-65 years old) newly diagnosed with histopathologically confirmed breast cancer (grade II, III or clinical stage II, III) in Tabriz, northwest Iran, and the completed questionnaires were included in an age- and regional-matched hospital based-control study. The odds ratios (ORs) and 95% confidence intervals (95% CI) were estimated using conditional logistic regression models.
Multivariate analysis showed that there was a negative association between the consumption of raw onion and risk of breast cancer after adjustment for covariates (OR, 0.63; 95% CI, 0.40-1.00); however, this association was insignificant. On the other hand, there was a positive association between consumption of cooked onion and risk of breast cancer, after adjustment for covariates (OR, 1.54; 95% CI, 1.02-2.32). However, reduced risk of breast cancer was associated with higher consumption of garlic and leek with adjusted ORs of 0.41 (95% CI, 0.20-0.83) and 0.28 (95% CI, 0.15-0.51), respectively.
Our findings suggest that high consumption of certain Allium vegetables, in particular garlic and leek, may reduce the risk of breast cancer, while high consumption of cooked onion may be associated with an increased risk of breast cancer.