背景:在全球范围内,HCC带来了巨大的健康负担,特点是发病率和死亡率高。流行病学研究越来越多地表明饮食模式和肝细胞癌(HCC)的风险之间的联系,然而,关于这种关系的共识仍然难以捉摸。
目的:本研究旨在综合现有文献,并通过荟萃分析方法对饮食模式与HCC风险之间的关联进行全面分析。
方法:对PubMed的系统搜索,Embase,并进行了Cochrane图书馆数据库,以确定研究与HCC相关的常见饮食模式的研究,直到2023年8月。使用纽卡斯尔-渥太华量表严格评估研究质量。我们采用了随机效应模型来合成效应大小,计算风险比(HR)和95%置信区间(CIs)。
结果:我们确定了13篇论文,在这10个研究先验饮食模式(基于指数的饮食模式)和3个关注后验饮食模式(数据驱动的饮食模式)。对先验饮食模式的分析表明,健康饮食指数(HEI)和替代HEI的得分更高(HR=0.67,95%CI:0.54-0.85),停止高血压的饮食方法(DASH)(HR=0.77,95%CI:0.66-0.91),和地中海饮食(HR=0.65,95%CI:0.56-0.75)与HCC风险降低相关。相反,促炎饮食模式与风险增加相关(HR=2.21,95%CI:1.58-3.09).在后面的饮食模式中,以蔬菜为基础的饮食与HCC风险呈负相关(HR=0.63,95%CI:0.49-0.81).
结论:这项荟萃分析强调了饮食模式与HCC风险之间的显著关联。坚持以蔬菜含量高为特征的健康饮食模式,全谷物,豆类,坚果,红色和加工肉类含量低可能会对肝癌产生保护作用,而炎症饮食似乎会增加风险。
BACKGROUND: Globally, HCC presents a significant health burden, characterized by high incidence and mortality rates. Epidemiological studies have increasingly suggested a link between dietary patterns and the risk of hepatocellular carcinoma (HCC), yet consensus on this relationship remains elusive.
OBJECTIVE: This study aims to synthesize existing literature and provide a comprehensive analysis of the association between dietary patterns and HCC risk through meta-analytical methods.
METHODS: A systematic search of PubMed, Embase, and the Cochrane Library databases was conducted to identify studies examining common dietary patterns in relation to HCC, published up to August 2023. Study quality was rigorously evaluated using the Newcastle-Ottawa Scale. We employed a random effects model to synthesize effect sizes, calculating hazard ratios (HRs) and 95% confidence intervals (CIs).
RESULTS: We identified 13 papers, of these 10 investigating a priori dietary patterns(index-based dietary patterns) and 3 focusing on a posterior dietary patterns (data-driven dietary patterns). Analysis of a priori dietary patterns revealed that higher scores in the Healthy Eating Index (HEI) & alternative HEI (HR = 0.67, 95% CI: 0.54-0.85), Dietary Approaches to Stop Hypertension (DASH) (HR = 0.77, 95% CI: 0.66-0.91), and the Mediterranean diet (HR = 0.65, 95% CI: 0.56-0.75) were associated with a reduced risk of HCC. Conversely, pro-inflammatory dietary patterns were linked with an increased risk (HR = 2.21, 95% CI: 1.58-3.09). In a posterior dietary patterns, a vegetable-based diet was negatively correlated with HCC risk (HR = 0.63, 95% CI: 0.49-0.81).
CONCLUSIONS: This meta-analysis underscores a significant association between dietary patterns and the risk of HCC. Adherence to healthy dietary patterns characterized by high in vegetables, whole grains, legumes, nuts, and low in red and processed meats may confer a protective effect against HCC, whereas inflammatory diets appear to elevate risk.