Nutrients. 2019 Aug 31;11(9). pii: E2038. doi: 10.3390/nu11092038.
Raw Garlic Consumption and Risk of Liver Cancer: A Population-Based Case-Control Study in Eastern China.
Liu X1,2,3, Baecker A1, Wu M4, Zhou JY4, Yang J4, Han RQ4, Wang PH4, Liu AM5, Gu X5, Zhang XF6, Wang XS6, Su M7, Hu X7, Sun Z8, Li G8, Jin ZY2, Jung SY9,10, Mu L11, He N2, Lu QY12, Li L13, Zhao JK4, Zhang ZF14,15.
Author information
1
Department of Epidemiology, Fielding School of Public Health, University of California, Los Angeles (UCLA), CA 90095, USA.
2
Department of Epidemiology, School of Public Health, Fudan University, Shanghai 200032, China.
3
Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA 02115, USA.
4
Jiangsu Provincial Center for Disease Control and Prevention, Nanjing 210009, China.
5
Dafeng Center for Disease Control and Prevention, Dafeng 224100, China.
6
Ganyu Center for Disease Control and Prevention, Ganyu 222003, China.
7
Chuzhou County Center for Disease Control and Prevention, Chuzhou 223001, China.
8
Tongshan County Center for Disease control and Prevention, Tongshan 221006, China.
9
Jonsson Comprehensive Cancer Center, UCLA, Los Angeles, CA 90095, USA.
10
School of Nursing, UCLA, Los Angeles, CA 90095, USA.
11
Department of Epidemiology and Environmental Health, School of Public Health and Health Professions, University at Buffalo, The State University of New York, Buffalo, NY 14214, USA.
12
Center for Human Nutrition, Department of Medicine, UCLA David Geffen School of Medicine, Los Angeles, CA 90095, USA.
13
Department of Epidemiology, School of Public Health, Peking University, Beijing 100083, China.
14
Department of Epidemiology, Fielding School of Public Health, University of California, Los Angeles (UCLA), CA 90095, USA. [email protected].
15
Jonsson Comprehensive Cancer Center, UCLA, Los Angeles, CA 90095, USA. [email protected].
Abstract
Although the major risk factors for liver cancer have been established, preventive factors for liver cancer have not been fully explored. We evaluated the association between raw garlic consumption and liver cancer in a large population-based case-control study in Eastern China. The study was conducted in Jiangsu, China, from 2003 to 2010. A total of 2011 incident liver cancer cases and 7933 randomly selected population-controls were interviewed. Epidemiological data including raw garlic intake and other exposures were collected, and serum markers of hepatitis B virus (HBV) and hepatitis C virus (HCV) infection were assayed. Overall, eating raw garlic twice or more per week was inversely associated with liver cancer, with an adjusted odds ratio (aOR) of 0.77 (95% confidence interval (CI): 0.62-0.96) compared to those ingesting no raw garlic or less than twice per week. In stratified analyses, high intake of raw garlic was inversely associated with liver cancer among Hepatitis B surface antigen (HBsAg) negative individuals, frequent alcohol drinkers, those having history of eating mold-contaminated food or drinking raw water, and those without family history of liver cancer. Marginal interactions on an additive scale were observed between low raw garlic intake and HBsAg positivity (attributable proportion due to interaction (AP) = 0.31, 95% CI: -0.01-0.62) and heavy alcohol drinking (AP = 0.28, 95% CI: 0.00-0.57). Raw garlic consumption is inversely associated with liver cancer. Such an association shed some light on the potential etiologic role of garlic intake on liver cancer, which in turn might provide a possible dietary intervention to reduce liver cancer in Chinese population.
KEYWORDS:
Chinese population; garlic; hepatitis B virus; interaction; liver cancer
Preparation of garlic may have
an impact on its bioavailability and anti-carcinogenic e ect. We collected data on raw garlic intake
frequency, firstly because we would like to examine the e ects of the constituents as a whole, and those
constituents are mostly the metabolites of allicin, which is abundant in fresh garlic. Secondly, in these
study-areas of China, people usually ingest raw garlic cloves directly, unlike other areas, where garlic
is typically cooked. This is most common in the Ganyu and Tongshan Districts in the Northern Jiangsu
Province where people have a habit of the consumption of raw garlic directly [11]. This dietary habit is
relatively specific to this region, and made it possible for us to examine the association between raw
garlic intake and liver cancer with a large sample size.
大蒜的制备可能有
对其生物利用度和抗癌作用的影响。 我们收集了生大蒜摄入量的数据
频率，首先是因为我们想要检查整体成分和那些成分的影响
成分主要是大蒜素的代谢产物，大蒜素含量丰富。 其次，在这些
在中国的研究区，人们通常直接摄取生蒜瓣，不像其他地方的大蒜
通常是煮熟的。 这在苏北的赣榆和铜山地区最为常见
省人们有直接食用生大蒜的习惯[11]。 这种饮食习惯是
相对具体到这个地区，并使我们有可能检查原始之间的关联
大蒜摄入量和肝癌样本量大。作者: snowxyxy 时间: 2019-9-10 22:16
