膳食支链氨基酸与癌症和死亡率的关系：观察性研究的系统回顾和元分析》。

IF 2 4区医学 Q3 NUTRITION & DIETETICS

Nutrition and Cancer-An International Journal Pub Date : 2024-01-01 Epub Date: 2024-01-18 DOI:10.1080/01635581.2023.2292820

Mahdieh Tabesh, Farshad Teymoori, Hamid Ahmadirad, Parvin Mirmiran, Seyedeh Tayebeh Rahideh

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引用次数: 0

摘要

本研究旨在通过对观察性研究进行荟萃分析，调查膳食支链氨基酸（BCAAs）及其成分与癌症、癌症死亡率和全因死亡率之间的关系。截至 2022 年 9 月，我们对电子数据库（PubMed、Scopus 和 Web of Science）进行了全面检索。提取了比率（OR）、危险比（HR）和相对风险（RR）。共纳入 8 篇文章（6 篇关于乳腺癌和消化系统癌症风险的研究，3 篇关于乳腺癌和消化系统癌症死亡率以及全因死亡率的研究）。本研究表明，膳食中的 BCAAs 及其成分与 BC 癌和消化系统癌症之间没有统计学意义上的显著关联（RRBCAA：0.87，95% CI：0.68-1.10；RRLeucine：0.74，95% CI：0.68-1.10）：0.74, 95% CI: 0.52-1.04, RRIsoleucine：0.98，95% CI：0.93-1.04，RRValine：0.76，95% CI：0.55-1.05）。此外，膳食中的 BCAAs 及其成分与 BC 癌和消化道癌症死亡率之间也没有统计学意义上的明显关系（RRBCAA：0.95，95% CI：0.68-1.33，RRLeucine：0.95，95% CI：0.68-1.05）：0.95, 95% CI: 0.79-1.15, RRIsoleucine：0.95，95% CI：0.79-1.14，RRValine：1.01，95% CI：0.84-1.21）和全因死亡率（RRBCAA：0.98，95% CI：0.73-1.32，RRLeucine：1.02，95% CI：0.81-1.29，RRIsoleucine：0.96，95% CI：0.73-1.27，RRValine：1.02，95% CI：0.79-1.32）。我们的研究结果表明，膳食中的 BCAAs 及其成分与 BC 和消化系统癌症、BC 和消化系统癌症死亡率以及全因死亡率之间没有明显关联。

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Dietary Branched Chain Amino Acids Association with Cancer and Mortality: A Systematic Review and Meta-Analysis of Observational Studies.

The present study aimed to investigate the association of dietary branched-chain amino acids (BCAAs) and its components with cancer, cancer mortality, and all-cause mortality in a meta-analysis of observational studies. A comprehensive search was conducted between electronic databases (PubMed, Scopus, and Web of Science) until September 2022. Odds ratios (OR), hazard ratios (HR), and relative risks (RR) were extracted. Eight articles (six studies on breast cancer (BC) and digestive cancers risk, and three studies on both BC and digestive cancers mortality, and all-cause mortality) were included. The present study showed no statistically significant association between dietary BCAAs and its components with BC and digestive cancers (RR_BCAA: 0.87, 95% CI: 0.68-1.10, RR_Leucine: 0.74, 95% CI: 0.52-1.04, RR_Isoleucine: 0.98, 95% CI: 0.93-1.04, RR_Valine: 0.76, 95% CI: 0.55-1.05). Also, no statistically significant relationship between dietary BCAAs and its components with both BC and digestive cancers mortality (RR_BCAA: 0.95, 95% CI: 0.68-1.33, RR_Leucine: 0.95, 95% CI: 0.79-1.15, RR_Isoleucine: 0.95, 95% CI: 0.79-1.14, RR_Valine: 1.01, 95% CI: 0.84-1.21) and all-cause mortality (RR_BCAA: 0.98, 95% CI: 0.73-1.32, RR_Leucine: 1.02, 95% CI: 0.81-1.29, RR_Isoleucine: 0.96, 95% CI: 0.73-1.27, RR_Valine: 1.02, 95% CI: 0.79-1.32) were observed. Our findings showed no significant association between dietary BCAAs and its components with BC and digestive cancers, BC and digestive cancers mortality, and all-cause mortality.

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来源期刊

Nutrition and Cancer-An International Journal 医学-营养学

CiteScore

5.80

自引率

3.40%

发文量

172

审稿时长

3 months

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.