| 温俏睿,刘琪,吕筠,郭彧,裴培,杨玲,杜怀东,陈怡平,陈君石,余灿清,陈铮鸣,李立明,代表中国慢性病前瞻性研究项目协作组.中国成年人辣食摄入与唇、口腔及咽部恶性肿瘤发病风险的前瞻性队列研究[J].Chinese journal of Epidemiology,2022,43(2):169-174 |
| 中国成年人辣食摄入与唇、口腔及咽部恶性肿瘤发病风险的前瞻性队列研究 |
| Spicy food consumption and risk of lip, oral cavity and pharynx cancers: a prospective cohort study of Chinese adults |
| Received:June 16, 2021 |
| DOI：10.3760/cma.j.cn112338-20210616-00475 |
| KeyWord: 辣食 唇、口腔及咽部恶性肿瘤 前瞻性队列研究 |
| English Key Word: Spicy food Lip, oral cavity, and pharynx cancers Prospective cohort study |
| FundProject:国家自然科学基金（81530088，81941018，91846303，91843302）；国家重点研发计划（2016YFC0900500，2016YFC0900501，2016YFC0900504）；中国香港Kadoorie Charitable基金 |
| Author Name | Affiliation | E-mail | | Wen Qiaorui | Department of Epidemiology and Biostatistics, School of Public Health, Peking University/Peking University Center for Public Health and Epidemic Preparedness and Response/Key Laboratory of Molecular Cardiovascular Sciences (Peking University), Ministry of Education, Beijing 100191, China | | | Liu Qi | Department of Epidemiology and Biostatistics, School of Public Health, Peking University/Peking University Center for Public Health and Epidemic Preparedness and Response/Key Laboratory of Molecular Cardiovascular Sciences (Peking University), Ministry of Education, Beijing 100191, China | | | Lyu Jun | Department of Epidemiology and Biostatistics, School of Public Health, Peking University/Peking University Center for Public Health and Epidemic Preparedness and Response/Key Laboratory of Molecular Cardiovascular Sciences (Peking University), Ministry of Education, Beijing 100191, China | | | Guo Yu | Fuwai Hospital Chinese Academy of Medical Sciences, National Center for Cardiovascular Diseases, Beijing 100037, China | | | Pei Pei | Chinese Academy of Medical Sciences, Beijing 100730, China | | | Yang Ling | Nuffield Department of Population Health, Center for Clinical and Epidemiological Studies/Population Health Research Unit, Medical Research Council, University of Oxford, Oxford OX3 7LF, UK | | | Du Huaidong | Nuffield Department of Population Health, Center for Clinical and Epidemiological Studies/Population Health Research Unit, Medical Research Council, University of Oxford, Oxford OX3 7LF, UK | | | Chen Yiping | Nuffield Department of Population Health, Center for Clinical and Epidemiological Studies/Population Health Research Unit, Medical Research Council, University of Oxford, Oxford OX3 7LF, UK | | | Chen Junshi | China National Center for Food Safety Risk Assessment, Beijing 100022, China | | | Yu Canqing | Department of Epidemiology and Biostatistics, School of Public Health, Peking University/Peking University Center for Public Health and Epidemic Preparedness and Response/Key Laboratory of Molecular Cardiovascular Sciences (Peking University), Ministry of Education, Beijing 100191, China | yucanqing@pku.edu.cn | | Chen Zhengming | Nuffield Department of Population Health, Center for Clinical and Epidemiological Studies/Population Health Research Unit, Medical Research Council, University of Oxford, Oxford OX3 7LF, UK | | | Li Liming | Department of Epidemiology and Biostatistics, School of Public Health, Peking University/Peking University Center for Public Health and Epidemic Preparedness and Response/Key Laboratory of Molecular Cardiovascular Sciences (Peking University), Ministry of Education, Beijing 100191, China | | | for the China Kadoorie Biobank Collaborative Group | | |
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| Abstract: |
| 目的 探索我国成年人辣食摄入与唇、口腔及咽部恶性肿瘤（LOCPs）发病风险的关联。方法 主要利用中国慢性病前瞻性研究项目的基线调查及随访数据，采用Cox比例风险回归模型估计辣食摄入频率、辣度及开始每周摄入辣食的年龄与LOCPs发病风险之间的关联。结果 本研究共纳入510 145名研究对象，其中每天摄入辣食者占30.1%。在平均随访10.8（2.0）年期间，共确诊767例LOCPs，发病率为0.15%。在调整多种潜在混杂因素后，LOCPs的发病风险随着辣食摄入频率的增加而降低（趋势P=0.003），与从不或偶尔摄入辣食的人群相比，每天摄入辣食者风险比（HR）值（95%CI）为0.69（0.54~0.88）。偏好中等辣度的人群LOCPs风险最低，相比于从不或偶尔摄入辣食的人群降低了33%［0.67（95%CI：0.52~0.87）］。开始每周摄入辣食的年龄越晚，辣食摄入行为对LOCPs发病风险的保护作用越强（趋势P=0.004），18岁及以后开始摄入辣食者LOCPs发病的HR值（95%CI）为0.70（0.54~0.92）。结论 辣食摄入可能与LOCPs发病风险降低有关，且独立于健康生活方式，提倡摄入中等辣度的辣食伴以更健康的生活方式可能有助于LOCPs的预防。 |
| English Abstract: |
| Objective To explore the association of spicy food consumption and risk of lip, oral cavity, and pharynx cancers (LOCPs) in Chinese adults. Methods Based on the baseline survey and long-term follow-up of the China Kadoorie Biobank (CKB) study, Cox proportional hazard regression models were used to estimate hazard ratios (HR) and 95% confidence intervals (95%CI) for associations between spicy food consumption and LOCPs incidence. Results Of the 510 145 participants included at baseline, 30.1% reported daily spicy food consumption. During a mean follow-up of 10.8 (2.0) years, we documented 767 LOCPs cases. Multivariate adjusted analyses showed that the risk of LOCPs incidence decreased with the frequency of spicy food intake (trend P=0.003), with HR of 0.69 (95%CI:0.54-0.88) for daily spicy food consumers, compared with never or occasional consumers. Participants who preferred moderate pungency degrees had the lowest risk of LOCPs, with a 33%[0.67(95%CI:0.52-0.87)] reduced risk compared to those who consumed spicy food less than once per week. The later the starting age, the lower the risk (trend P=0.004). Those who started eating spicy food after 18 years old had the lowest risk of LOCPs incidence, with adjusted HR (95%CI) of 0.70(0.54-0.92). Conclusions Spicy food intake might be associated with a decreased risk of LOCPs incidence. Such association was independent of healthy lifestyles. Advocating moderate-pungency spicy food consumption and healthy lifestyles might help prevent LOCPs. |
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