Purpose

To examine the association of a traditional Mexican diet score with risk of total, breast, and colorectal cancer among women of Mexican ethnic descent in the Women’s Health Initiative (WHI).

Methods

Participants were WHI enrollees who self-identified as being of Mexican descent. Data from food frequency questionnaires self-administered at study baseline were used to calculate the MexD score, with higher scores indicating greater adherence to an a priori-defined traditional Mexican diet (high in dietary fiber, vegetables, and legumes). Incident cancers were self-reported by participants from 1993 to 2020 and adjudicated by trained physicians. We used multivariable-adjusted Cox proportional hazards models to calculate hazard ratios (HRs) and 95% confidence intervals (CIs).

Results

Among 2,343 Mexican descent women (median baseline age: 59 years), a total of 270 cancers (88 breast, 37 colorectal) occurred during a mean follow-up of 14.4 years. The highest tertile of MexD score was associated with a lower risk of all-cancer incidence (HR: 0.67; 95% CI 0.49–0.91; p-trend: 0.01) and colorectal cancer (HR: 0.38; 95% CI 0.14–0.998; p-trend < 0.05), with each unit increase in the MexD score associated with a 6% lower risk of all-cancer incidence (HR: 0.94; 95% CI 0.88–0.99). There was no statistically significant association with risk of breast cancer.

Conclusion

Consumption of a traditional Mexican diet was associated with a significantly lower risk of all-cancer incidence and colorectal cancer. Confirmation of these findings in future studies is important, given the prevalence of colorectal cancer and a growing U.S. population of women of Mexican descent.

中文翻译：

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墨西哥传统饮食模式与墨西哥裔女性的癌症风险

目的

旨在研究女性健康倡议 (WHI) 中墨西哥族裔女性的传统墨西哥饮食评分与总癌、乳腺癌和结直肠癌风险之间的关系。

方法

参与者是自认具有墨西哥血统的 WHI 登记者。研究基线时自我管理的食物频率问卷数据用于计算 MexD 分数，分数越高表明对先验定义的传统墨西哥饮食（膳食纤维、蔬菜和豆类含量高）的遵守程度越高。 1993 年至 2020 年间，癌症事件由参与者自行报告，并由经过培训的医生判定。我们使用多变量调整的 Cox 比例风险模型来计算风险比 (HR) 和 95% 置信区间 (CI)。

结果

在 2,343 名墨西哥裔女性（中位基线年龄：59 岁）中，平均随访 14.4 年期间，总共发生了 270 例癌症（88 例乳腺癌，37 例结直肠癌）。 MexD 评分的最高三分位数与较低的全癌症发病风险（HR：0.67；95% CI 0.49-0.91；p 趋势：0.01）和结直肠癌（HR：0.38；95% CI 0.14-0.998；p-趋势：0.01）相关。 p-趋势 < 0.05），MexD 评分每增加一个单位，所有癌症的发病风险就会降低 6%（HR：0.94；95% CI 0.88-0.99）。与乳腺癌风险没有统计学上的显着关联。

结论

食用传统的墨西哥饮食可以显着降低所有癌症和结直肠癌的发病风险。鉴于结直肠癌的流行以及美国墨西哥裔女性人口的不断增长，在未来的研究中证实这些发现非常重要。