Associations Between Dietary Intake of Tomato and Lycopene with All-Cause and Cancer-Specific Mortality in US Adults with Diabetes: Results From a Cohort Study.
Yuqian Liu, Heyin Liu, Jinde Liu, Wen Liu, Yang Yang, Yiming Liu
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引用次数: 0
Abstract
This study aimed to explore the association between dietary intake of tomatoes and lycopene with all-cause and cancer mortality among US adults with diabetes. We hypothesized that a higher intake of tomato and lycopene is related to a reduced risk of all-cause and cancer mortality among adults with diabetes. This prospective study was conducted among 9213 US adults with diabetes using data from the National Health and Nutrition Examination Survey (NHANES) 2007-2016. Data on dietary intake of tomatoes and lycopene were obtained from two 24-h dietary recalls. Multivariate Cox proportional hazard models determined the associations between tomato/lycopene intake and mortality. A higher intake of tomatoes and lycopene was significantly associated with a lower risk of all-cause mortality (tomato: Q5 vs. Q1: HR = 0.68, 95% CI = 0.54-0.86, p = 0.001, p for trend = 0.001; lycopene: Q5 vs. Q1: HR = 0.78, 95% CI = 0.64-0.95, p = 0.013, p for trend = 0.006) after adjusting for all covariates. Compared with the lowest quintile of tomato and lycopene intake, the highest quintile was associated with a lower risk of cancer mortality (tomato: HR = 0.58, 95% CI = 0.35-0.96, p = 0.035; lycopene: HR = 0.63, 95% CI = 0.40-0.98, p = 0.043). Our study demonstrated that dietary intake of tomatoes and lycopene was significantly associated with a lower risk of all-cause mortality in US adults with diabetes. High consumption of tomatoes and lycopene was also related to reduced cancer mortality in US adults with diabetes.
本研究旨在探讨美国成年糖尿病患者膳食中番茄和番茄红素摄入量与全因死亡率和癌症死亡率之间的关系。我们假设,番茄和番茄红素的摄入量越高,糖尿病成人的全因和癌症死亡风险就越低。这项前瞻性研究利用 2007-2016 年美国国家健康与营养调查(NHANES)的数据,对 9213 名美国成年糖尿病患者进行了调查。番茄和番茄红素的膳食摄入量数据来自两次24小时膳食回顾。多变量 Cox 比例危险模型确定了番茄/番茄红素摄入量与死亡率之间的关系。番茄和番茄红素摄入量越高,全因死亡的风险就越低(番茄:HR=Q5 vs. Q1;番茄:HR=Q5 vs. Q1;番茄:HR=Q5 vs. Q1):Q5 vs. Q1:HR = 0.68,95% CI = 0.54-0.86,p = 0.001,趋势 p = 0.001;番茄红素:Q5 vs. Q1:HR = 0.68,95% CI = 0.54-0.86,p = 0.001,趋势 p = 0.001:Q5与Q1相比:HR=0.78,95% CI=0.64-0.95,p=0.013,趋势p=0.006)。与番茄和番茄红素摄入量最低的五分位数相比,最高的五分位数与较低的癌症死亡风险相关(番茄:HR = 0.58,95% CI = 0.35-0.96,p = 0.035;番茄红素:HR = 0.63,95% CI = 0.64-0.95,p = 0.013,趋势 p = 0.006):HR=0.63,95% CI=0.40-0.98,p=0.043)。我们的研究表明,膳食中番茄和番茄红素的摄入量与美国成人糖尿病患者全因死亡风险的降低有显著关系。番茄和番茄红素的高摄入量也与美国成年糖尿病患者癌症死亡率的降低有关。
期刊介绍:
This timely publication reports and reviews current findings on the effects of nutrition on the etiology, therapy, and prevention of cancer. Etiological issues include clinical and experimental research in nutrition, carcinogenesis, epidemiology, biochemistry, and molecular biology. Coverage of therapy focuses on research in clinical nutrition and oncology, dietetics, and bioengineering. Prevention approaches include public health recommendations, preventative medicine, behavior modification, education, functional foods, and agricultural and food production policies.