港媒稱，美國最新研究發現常吃白麵包、白飯等升糖指數(Glycemic Index，簡稱GI)高的食物，患肺癌的風險會激增。接受研究的人當中升糖指數最高者，其患肺癌風險比最低者高49%。

據香港《東方日報》網站3月9日報道，此次研究由德州大學安德森癌症中心負責，領導研究的專家梅爾科尼安(Stephanie Melkonian)找來1905名於近日確診患上肺癌的病人，與2413名健康人士作比較。

結果發現，每日升糖指數(GI)最高的病人，其患癌風險也較高。研究人員又發現，從沒吸煙的受測者當中，若他們的GI也高，其患肺癌風險增加兩倍。高GI吸煙者的肺癌風險，也比低GI吸煙者高31%。

研究同時發現，計算體內碳水化合物量的升糖負荷(GL)則對患癌風險沒有影響。參與研究的華裔教授吳息鳳(Wu Xifeng)表示，這顯示人們進食的碳水化合物質量會影響患癌風險，而進食的碳水化合物總量，則沒有影響。升糖指數高的食物包括白麵包、法國麵包、粟米片、即食燕麥片、硬麵包圈(bagel)及白飯等。白飯的升糖指數則因不同品種的白米而有差異。

吳息鳳建議，除了保持健康生活習慣、不吸煙不酗酒、多做運動之外，少吃升糖指數高的食物或飲品，同樣有助減低患癌風險。例如全麥麵包、燕麥片或意大利麵等則是升糖指數低的食物。

研究人員指出，今次受測者全為拉丁裔白人，會在未來的研究中加入其他族群，才更有代表性，同時致力找出升糖指數與患肺癌的關連。

部分食物的升糖指數

高升糖指數：白麵包、粟米片、白飯、炸薯條等

中升糖指數：全麥麵包、甜玉米及香蕉等

低升糖指數：已煮的方便麵、意大利麵，粥等

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

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:

PMID:: 26944871; [PubMed - in process]
PMCID:: PMC4780226; [Available on 2017-03-01]

城頭--白米飯危害等同香煙？美研究稱患癌風險增加五成

白米飯危害等同香煙？美研究稱患癌風險增加五成