High intake of cruciferous vegetables reduces the risk of gastrointestinal cancers: results from observational studies
Ren HG, Luu HN, Liu Y, Wang DW, Wang DW, Guo X
Critical reviews in food science and nutrition · 12 citas
Cómo se estudió
- Diseño
- Metaanálisis (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- US National Cancer Institute and National Natural Science Foundation
Según 1 financiador declarado.
Publicación
- Publicado
- 2023-12-05 · Crit Rev Food Sci Nutr · vol. 64 · número 23 · págs. 8493–8499
- Editorial
- Taylor & Francis
- Citado
- 17 citas · más que el 82% de estudios similares · 1.4× el promedio de su campo
- Referencias
- 38 trabajos
- Acceso
- De pago
- Áreas de investigación
- Genomics, phytochemicals, and oxidative stress · Helicobacter pylori-related gastroenterology studies
- Palabras clave
- Medicine, Cruciferous vegetables, Cancer, Internal medicine, Confidence interval, Relative risk, Colorectal cancer, Gastroenterology, Gallbladder cancer
- MeSH
- humans, brassicaceae, vegetables, gastrointestinal neoplasms, diet, risk factors, observational studies as topic
5 autores
- Ren Hong-gang🇺🇸Vanderbilt University
- Hung Nguyen Luu🇺🇸University of Pittsburgh; UPMC Hillman Cancer Center
- Ying Liu🇺🇸Vanderbilt University
- Dao Wen Wang🇨🇳 · autor de correspondenciaTongji Hospital
- Xingyi Guo🇺🇸 · autor de correspondenciaVanderbilt University
Resumen
El texto original del estudio, en el idioma en que se publicó.
The relationship between cruciferous vegetables (CV) and the risk of gastrointestinal (GI) cancers has been extensively investigated. However, epidemiologic investigations have produced inconsistent results. This meta-analysis investigated the association between CV intake and the risk of GI cancers. Due to the heterogeneity, fixed- or random-effects models were used for the analyses. The final analysis included 81 articles covering 89 studies. In comparison to the lowest consumption categories, the highest consumption categories of CV were associated with a lower risk for all GI cancers [rate ratio (RR): 0.81, 95% confidence interval (95% CI) 0.76-0.87]. Compared to a CV intake of 75 g/day, subjects with CV intake <75 g/day experienced a 7% reduction in risk (RR: 0.93; 95% CI: 0.84-0.96) for each 50 g increase in consumption. A negative correlation was identified between CV intake and the risk of esophageal cancer, gastric cancer, liver cancer, pancreatic cancer, and colorectal cancer (CRC), but not gallbladder cancer (RR: 0.70; 95% CI: 0.38-1.27). High intake of broccoli and cabbage was associated with a decreased risk of gastric cancer (RR: 0.64; 95% CI: 0.47-0.87) and gallbladder cancer (RR: 0.46; 95% CI: 0.29-0.75). These results confirm the association between high intake of CV with a reduced risk of GI cancers.
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