한빛사논문
- 조회400
동국대학교, Harvard T.H. Chan School of Public Health
Jihye Kim #,1,2, Jaewon Khil #,2,3, Hanseul Kim 4,5,6, NaNa Keum 2,3, Xuehong Zhang 2,7, Edward Giovannucci 2,8
1Department of Genetics and Biotechnology, College of Life Science, Kyung Hee University, 1732 Deogyeong-daero, Giheung-Gu, Yongin, Gyeonggi-Do, 17104, Republic of Korea.
2Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA.
3Department of Food Science and Biotechnology, Dongguk University Graduate School, Seoul, Republic of Korea.
4Clinical and Translational Epidemiology Unit, Massachusetts General Hospital and Harvard Medical School, Boston, MA, USA.
5Division of Gastroenterology, Massachusetts General Hospital and Harvard Medical School, Boston, MA, USA.
6Department of Biostatistics, Harvard T.H. Chan School of Public Health, Boston, MA, USA.
7Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, USA.
8Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA.
#Contributed equally.
Jihye Kim and Jaewon Khil have equally contributed as co-first authors.
Corresponding author : Correspondence to Jihye Kim.
Abstract
Little is known about the relation between plant-based dietary patterns and digestive system cancers. This study investigated the prospective association between 3 pre-defined indices of plant-based dietary pattern and risk of digestive system cancers, as a whole or individually. We utilized data from 3 prospective cohorts, the Nurses' Health Study (1984-2018, 74,496 women aged 65 ± 10.9 years), Nurses' Health Study II (1991-2017, 91,705 women aged 49.3 ± 8.3 years), and Health Professionals Follow up Study (1986-2016, 45,472 men aged 65.4 ± 11.0 years). We used Cox proportional hazards regression models to estimate multivariable hazard ratios (HRs) and 95% confidence intervals (CIs) of digestive system cancers across 3 plant-based diet index scores: overall plant-based diet index (PDI), healthful plant-based diet index (hPDI), and unhealthful plant-based diet index (uPDI). During a follow-up of 4,914,985 person-years, we identified 6,518 cases of digestive system cancers. In the pooled analysis of 3 cohorts, the HRs (95% CIs) per 10-point increase in hPDI score were 0.93 (0.89, 0.97) for total digestive system cancer, 0.94 (0.89, 0.99) for gastrointestinal tract cancer, 0.89 (0.81, 0.98) for accessory organ cancer, and 0.68 (0.52, 0.91) for liver cancer. In contrast, the HRs (95% CIs) per 10-point increase in uPDI score was 1.06 (1.01, 1.11) for gastrointestinal tract cancer and 1.07 (1.01, 1.13) for colorectal cancer. A healthy plant-based dietary pattern was associated with reduced risks of total digestive system cancers as well as individual cancers in the gastrointestinal tract and the accessory organs. Emphasizing the healthiness and quality of plant-based diets may be important for the prevention of developing cancers in the digestive system.
논문정보
- Research article
- 2023년 06월 (BRIC 등록일 2023-06-05)
- 국내(교신)+국외 연구진
- 생명과학 > 영양학
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