城头--白米饭危害等同香烟？美研究称患癌风险增加五成

白米饭危害等同香烟？美研究称患癌风险增加五成

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港媒称，美国最新研究发现常吃白面包、白饭等升糖指数(Glycemic Index，简称GI)高的食物，患肺癌的风险会激增。接受研究的人当中升糖指数最高者，其患肺癌风险比最低者高49%。

据香港《东方日报》网站3月9日报道，此次研究由德州大学安德森癌症中心负责，领导研究的专家梅尔科尼安(Stephanie Melkonian)找来1905名于近日确诊患上肺癌的病人，与2413名健康人士作比较。

结果发现，每日升糖指数(GI)最高的病人，其患癌风险也较高。研究人员又发现，从没吸烟的受测者当中，若他们的GI也高，其患肺癌风险增加两倍。高GI吸烟者的肺癌风险，也比低GI吸烟者高31%。

研究同时发现，计算体内碳水化合物量的升糖负荷(GL)则对患癌风险没有影响。参与研究的华裔教授吴息凤(Wu Xifeng)表示，这显示人们进食的碳水化合物质量会影响患癌风险，而进食的碳水化合物总量，则没有影响。升糖指数高的食物包括白面包、法国面包、粟米片、即食燕麦片、硬面包圈(bagel)及白饭等。白饭的升糖指数则因不同品种的白米而有差异。

吴息凤建议，除了保持健康生活习惯、不吸烟不酗酒、多做运动之外，少吃升糖指数高的食物或饮品，同样有助减低患癌风险。例如全麦面包、燕麦片或意大利面等则是升糖指数低的食物。

研究人员指出，今次受测者全为拉丁裔白人，会在未来的研究中加入其他族群，才更有代表性，同时致力找出升糖指数与患肺癌的关连。

部分食物的升糖指数

高升糖指数：白面包、粟米片、白饭、炸薯条等

中升糖指数：全麦面包、甜玉米及香蕉等

低升糖指数：已煮的方便面、意大利面，粥等

 

 

See comment in PubMed Commons below

Cancer Epidemiol Biomarkers Prev. 2016 Mar;25(3):532-9. doi: 10.1158/1055-9965.EPI-15-0765.

Glycemic Index, Glycemic Load, and Lung Cancer Risk in Non-Hispanic Whites.

Melkonian SC¹, Daniel CR¹, Ye Y¹, Pierzynski JA¹, Roth JA², Wu X³.

Author information

• ¹Department of Epidemiology, The University of Texas MD Anderson Cancer Center, Houston, Texas.
• ²Department of Thoracic and Cardiovascular Surgery, The University of Texas MD Anderson Cancer Center, Houston, Texas.
• ³Department of Epidemiology, The University of Texas MD Anderson Cancer Center, Houston, Texas. [e-mail].

Abstract

BACKGROUND:

Postprandial glucose (PPG) and insulin responses play a role in carcinogenesis. We evaluated the association between dietary glycemic index (GI) and glycemic load (GL), markers of carbohydrate intake and PPG, and lung cancer risk in non-Hispanic whites.

METHODS:

GL and GI were assessed among 1,905 newly diagnosed lung cancer cases recruited from the University of Texas MD Anderson Cancer Center (Houston, TX) and 2,413 healthy controls recruited at Kelsey-Seybold Clinics (Houston, TX). We assessed associations between quintiles of GI/GL and lung cancer risk and effect modification by various risk factors. ORs and 95% confidence intervals (CI) were estimated using multivariable logistic regression.

RESULTS:

We observed a significant association between GI [5th vs. 1st quintile (Q) OR = 1.49; 95% CI, 1.21-1.83; Ptrend <0.001] and lung cancer risk and GIac (5th vs. 1st Q OR = 1.48; 95% CI, 1.20-1.81; Ptrend = 0.001) and lung cancer risk. We observed a more pronounced association between GI and lung cancer risk among never smokers (5th vs. 1st Q OR = 2.25; 95% CI, 1.42-3.57), squamous cell carcinomas (SCC; 5th vs. 1st Q OR = 1.92; 95% CI, 1.30-2.83), and those with less than 12 years of education (5th vs. 1st Q OR = 1.75; 95% CI, 1.19-2.58, Pinteraction = 0.02).

CONCLUSION:

This study suggests that dietary GI and other lung cancer risk factors may jointly and independently influence lung cancer etiology.

IMPACT:

Understanding the role of GI in lung cancer could inform prevention strategies and elucidate biologic pathways related to lung cancer risk. Cancer Epidemiol Biomarkers Prev; 25(3); 532-9. ©2016 AACR.

©2016 American Association for Cancer Research.

PMID:

26944871

[PubMed - in process]

 

PMCID:

PMC4780226

[Available on 2017-03-01]