原料大蒜消费与肝癌风险：基于人群的中国东部病例对照研

StephenW

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

PMID:
    31480423
DOI:
    10.3390/nu11092038

StephenW

营养成分。 2019年8月31日; 11（9）。 pii：E2038。 doi：10.3390 / nu11092038。
原料大蒜消费与肝癌风险：基于人群的中国东部病例对照研究。
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。
作者信息

1
    美国加利福尼亚大学洛杉矶分校（UCLA）菲尔丁公共卫生学院流行病学系，CA 90095，美国。
2
    复旦大学公共卫生学院流行病学系，上海200032
3
    营养系，哈佛T.H. Chan公共卫生学院，波士顿，MA 02115，USA。
4
    江苏省疾病预防控制中心，南京210009
五
    大丰市疾病预防控制中心，大丰224100
6
    赣榆市疾病预防控制中心，甘肃赣榆222003
7
    滁州县疾病预防控制中心，滁州223001
8
    铜山县疾病预防控制中心，铜陵221006
9
    Jonsson综合癌症中心，加州大学洛杉矶分校，洛杉矶，CA 90095，美国。
10
    加州大学洛杉矶分校护理学院，洛杉矶，CA 90095，USA。
11
    美国纽约州立大学布法罗分校公共卫生与健康专业学院流行病学与环境卫生学系，美国纽约州布法罗市，14214。
12
    加州大学洛杉矶分校医学系人类营养中心David Geffen医学院，洛杉矶，加利福尼亚州90095，美国。
13
    北京大学公共卫生学院流行病学系，北京100083
14
    美国加利福尼亚大学洛杉矶分校（UCLA）菲尔丁公共卫生学院流行病学系，CA 90095，美国。 [email protected]。
15
    Jonsson综合癌症中心，加州大学洛杉矶分校，洛杉矶，CA 90095，美国。 [email protected]。

抽象

虽然已确定肝癌的主要危险因素，但肝癌的预防因素尚未得到充分研究。我们在中国东部的一项基于人群的大型病例对照研究中评估了生大蒜消费与肝癌之间的关系。该研究于2003年至2010年在中国江苏进行。共调查2011年肝癌病例和7933名随机选择的人群对照。收集包括生大蒜摄入量和其他暴露量的流行病学数据，并测定乙型肝炎病毒（HBV）和丙型肝炎病毒（HCV）感染的血清标志物。总体而言，每周吃两次或更多生蒜与肝癌呈负相关，调整后的比值比（aOR）为0.77（95％置信区间（CI）：0.62-0.96），而不是摄入生蒜或低于每周两次。在分层分析中，大量摄入的生大蒜与肝癌在乙型肝炎表面抗原（HBsAg）阴性个体，经常饮酒的人，有霉菌污染的食物或饮用原水的病史以及没有家族病史的人群中呈负相关。肝癌。在低生大蒜摄入量和HBsAg阳性（由于相互作用引起的归因比例（AP）= 0.31,95％CI：-0.01-0.62）和重度饮酒（AP = 0.28,95％CI：）之间观察到添加剂量级的边际相互作用。 0.00-0.57）。生大蒜消费量与肝癌呈负相关。这种关联揭示了大蒜摄入对肝癌的潜在病因学作用，这反过来可能提供一种可能的饮食干预，以减少中国人群的肝癌。
关键词：

中国人口;大蒜;乙型肝炎病毒;相互作用;肝癌

结论：
    31480423
DOI：
    10.3390 / nu11092038

StephenW

https://www.mdpi.com/2072-6643/11/9/2038/pdf

纠结哥哥

大蒜致癌？

StephenW

纠结哥哥 发表于 2019-9-5 20:05
大蒜致癌？

不是，可能可以预防肝癌

MP4

StephenW 发表于 2019-9-5 21:43
不是，可能可以预防肝癌

生的？
那熟的呢？

StephenW

回复 MP4 的帖子

以上该研究只有关食生蒜.
那熟的呢? 我不知道

Preparation of garlic may have
an impact on its bioavailability and anti-carcinogenic eect. We collected data on raw garlic intake
frequency, firstly because we would like to examine the eects 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。

snowxyxy

谢谢。 好像没说每天吃几瓣，

左罗

个人认为：这样的研究没什么实际意义，希望还是多研究降 HBsAg吧，多谢！