Red chili pepper intake and free fatty acids concentrations in gallbladder bile collected from Chilean patients with gallstones

红辣椒摄入量和从智利胆结石患者收集的胆囊胆汁中游离脂肪酸浓度

基本信息

批准号：
16590473
负责人：
TSUCHIYA Yasuo
金额：
$ 2.24万
依托单位：
Niigata University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2004
资助国家：
日本
起止时间：
2004 至 2005
项目状态：
已结题

项目摘要

To clarify the association between red chili pepper intake and the development of gallbladder cancer (GBC) in Chileans, free fatty acid (FFA) concentrations in gallbladder bile collected from 130 Chilean patients with gallstones (16 men and 114 women) were examined using HPLC. The concentrations and compositions were compared with the intake frequency of red chili pepper or of other foods as reported by each patient via a questionnaire.No significant gender differences were found in mean age or in total or inhibitory FFA concentrations. The mean concentrations and compositions of palmitoleic and myristic acids were significantly higher in men than in women. However, the frequency of red chili pepper intake was significantly higher in men than in women.Red chili pepper intake was not consistently associated with biliary FFA concentrations or compositions in either men or women. Since increasing age in men, or higher intake of pork and deep-fried food in women, was associated with a reduced concentration and composition of palmitoleic acid (which has an inhibitory effect on the activity of mutagenic substances), these factors may contribute to an increased risk of GBC among Chileans. Otherwise, red chili pepper intake may be related to GBC development indirectly, since body weight gain, which is one of the risk factors causing GBC and cholelithiasis, increased with red chili pepper intake frequency.

为了澄清智利癌症的红辣椒摄入量与胆囊癌（GBC）之间的关联，使用HPLC检查了从130名智利胆石患者（16名男性和114名女性）收集的胆囊胆汁中的游离脂肪酸（FFA）浓度。将浓度和成分与每个患者通过问卷报告的红辣椒或其他食物的摄入频率进行了比较。在平均年龄或总FFA浓度或抑制性FFA浓度下，没有发现显着的性别差异。男性的棕榈酸和肉豆蔻酸的平均浓度和成分明显高于女性。然而，男性的红辣椒摄入量的频率明显高于女性。辣椒辣椒摄入量与男性或女性的胆汁FFA浓度或成分不一致。由于男性的年龄增长或女性的猪肉和油炸食物的摄入量更高，与棕榈酸的浓度和组成降低有关（对诱变物质的活性具有抑制作用），这些因素可能会导致智利人中GBC的风险增加。否则，红辣椒摄入量可能与GBC的发育间接有关，因为体重增加（这是引起GBC和胆石症的危险因素之一）随着红色辣椒的摄入频率而增加。