Vegetable, fruit and antioxidant nutrient consumption and subsequent risk of hepatocellular carcinoma: a prospective cohort study in Japan

被引：46
|
作者：
Kurahashi, N. [1 ]
Inoue, M. [1 ]
Iwasaki, M. [1 ]
Tanaka, Y. [2 ]
Mizokami, M. [2 ]
Tsugane, S. [1 ]
机构：
[1] Natl Canc Ctr, Epidemiol & Prevent Div, Res Ctr Canc Prevent & Screening, Chuo Ku, Tokyo 1040045, Japan
[2] Nagoya City Univ, Grad Sch Med Sci, Dept Clin Mol Informat Med, Mizuho Ku, Nagoya, Aichi 4678601, Japan
来源：
BRITISH JOURNAL OF CANCER | 2009年 / 100卷 / 01期
关键词：
hepatocellular carcinoma; vegetables; fruits; carotenoid; vitamin C; prospective study; BETA-CAROTENE; PREVENTION; IRON;
D O I：
10.1038/sj.bjc.6604843
中图分类号：
R73 [肿瘤学];
学科分类号：
100214 ;
摘要：
In a population-based prospective study of 19 998 Japanese individuals, consumption of vegetables, green-yellow and green leafy vegetables was inversely associated with the risk of hepatocellular carcinoma (101 cases), with multivariable hazard ratios for the highest vs lowest tertile of 0.61 (95% confidence interval (CI) 0.36-1.03, P-trend = 0.07), 0.65 (95% CI = 0.39-1.08, P-trend = 0.06) and 0.59 (95% CI = 0.35-1.01, P-trend = 0.04), respectively.
引用
收藏
页码：181 / 184
页数：4
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