|
实验室研究已经观察到红茶和绿茶对乳腺癌的发生具有化学预防作用，但是发现该作用的大样本流行病学研究较少。 2019年12月13日，国际抗癌联盟《国际癌症杂志》在线发表美国乔治城大学、北卡罗来纳大学、国家环境卫生科学研究所的姐妹研究分析报告，调查了红茶和绿茶与乳腺癌发生风险的相关性。 该前瞻队列研究于2003～2009年从美国和波多黎各自由邦入组年龄35～74岁女性共计5万884例进行随访，这些女性的姐妹有乳腺癌史、自己尚未发生乳腺癌，故对随访积极主动，截至2017年9月15日，完成随访的的女性比例高达90.5%。其中，4万5744例女性入组时提供了完整的红茶和绿茶摄入频次以及摄入量，而且随访数据完整。对随访期间新发生的乳腺癌诊断报告，通过病历复核进行确认。通过多因素比例风险回归模型，对种族、体重指数、学历、收入、吸烟、饮酒、能量摄入量、体育运动、肉类摄入量、睡眠时间、咖啡因摄入量、健康饮食指数、口服避孕药史、个人癌症史、一级亲属乳腺癌患者数量等其他影响因素进行校正，推算乳腺癌发生风险比和95%置信区间。根据雌激素受体状态、绝经状态、体重指数进一步分析可能影响因素。 结果，中位随访8.6年期间，新发生乳腺癌2809例。喝红茶或绿茶的女性分别占81.6%和56.0%。 多因素比例风险回归模型分析表明，与从不喝茶的女性相比：
对不同的雌激素受体特征、绝经状态或体重指数进一步分析，上述结果相似。每周喝茶<1杯或1～5杯，对乳腺癌发生风险的影响不大。该研究未对茶杯大小或热茶还是冰茶进一步询问。 因此，该研究结果表明，对于有乳腺癌家族史的女性，每周至少喝5杯绿茶或红茶与从不喝茶相比，乳腺癌发生风险可能较低。 相关阅读 Int J Cancer. 2019 Dec 13. [Epub ahead of print] Tea consumption and breast cancer risk in a cohort of women with family history of breast cancer. Zhang D, Nichols HB, Troester M, Cai J, Bensen JT, Sandler DP. Georgetown University School of Medicine, Washington, DC, USA; University of North Carolina Gillings School of Global Public Health, Chapel Hill, NC, USA; National Institute of Environmental Health Sciences, Research Triangle, Park NC, USA. Laboratory studies have observed chemopreventive effects of black and green tea on breast cancer development, but few epidemiologic studies have identified such effects. We investigated the association between tea consumption and breast cancer risk using data from 45744 U.S. and Puerto Rican women participating in the Sister Study. Frequency and serving size of black and green tea consumption were measured at cohort enrollment. Breast cancer diagnoses were reported during follow-up and confirmed by medical record review. Multivariable Cox proportional hazards regression was used to estimate hazard ratios (HR) and 95% confidence intervals (CI). We further investigated potential variation according to estrogen receptor (ER) status, menopausal status, and body mass index (BMI). Overall, 81.6% and 56.0% of women drank black or green tea, respectively. A total of 2809 breast cancer cases were identified in the cohort. The multivariable model suggested an inverse association between black (≥5 vs. 0 cups/week: HR=0.88, 95% CI 0.78, 1.00, p-trend=0.08) and green tea (≥5 vs. 0 cups/week: HR=0.82, 95% CI 0.70, 0.95, p-trend<0.01) consumption and breast cancer risk. We did not observe differences by ER characteristics, menopausal status, or BMI. In conclusion, our study suggests drinking at least 5 cups of green or black tea per week may be associated with decreased breast cancer risk. KEYWORDS: Tea; Breast cancer; Epidemiology DOI: 10.1002/ijc.32824
|
|
|
