人类饮食中的食物生物多样性对公共卫生和可持续粮食系统具有潜在的共同效益。然而，目前关于食物生物多样性与癌症风险之间潜在关系的证据，特别是通常与饮食相关的胃肠道癌症，仍然有限。本研究评估了泛欧洲人群中膳食物种丰富度 (DSR) 与胃肠道癌症风险之间的关系。在欧洲癌症和营养前瞻性调查队列 (EPIC, 1992 年启动），基线时没有癌症。在招募时使用特定国家的饮食调查问卷评估了通常的饮食摄入量。个人年度饮食的 DSR 是根据每种食品和饮料中独特生物物种的绝对数量计算的。通过多变量 Cox 比例风险回归模型评估 DSR 与癌症风险之间的关联。在 14.1 年的中位随访时间 (SD=3.9) 中，10,705 名参与者被诊断患有胃肠道癌症。比较 DSR 最高与最低五分位的总体胃肠癌风险的风险比 (HR) 和 95% 置信区间 (CI) 表明，多变量调整模型中存在负相关关系 [HR (95% CI)：0.77 (0.69-0.87)； P 值 < 0·0001]（表 2）。具体而言，DSR 与食管鳞状细胞癌、近端结肠癌、结直肠癌和肝癌风险之间存在负相关（所有癌症类型的 p 趋势<0.05）。饮食中食物多样性的增加可能会降低某些胃肠道癌症的风险。需要进一步的研究来复制这些新颖的发现并了解潜在的机制。版权所有 © 2024。由 Elsevier Ltd 出版。

Food biodiversity in human diets has potential co-benefits for both public health and sustainable food systems. However, current evidence on the potential relationship between food biodiversity and cancer risk, and particularly gastrointestinal cancers typically related to diet, remains limited. This study evaluated how dietary species richness (DSR) was associated with gastrointestinal cancer risk in a pan-European population.Associations between DSR and subsequent gastrointestinal cancer risk were examined among 450,111 adults enrolled in the European Prospective Investigation into Cancer and Nutrition cohort (EPIC, initiated in 1992), free of cancer at baseline. Usual dietary intakes were assessed at recruitment with country-specific dietary questionnaires. DSR of an individual's yearly diet was calculated based on the absolute number of unique biological species in each food and drink item. Associations between DSR and cancer risk were assessed by multivariable Cox proportional hazards regression models.During a median follow-up time of 14.1 years (SD=3.9), 10,705 participants were diagnosed with gastrointestinal cancer. Hazard ratios (HRs) and 95 % confidence intervals (CIs) comparing overall gastrointestinal cancer risk in the highest versus lowest quintiles of DSR indicated inverse associations in multivariable-adjusted models [HR (95 % CI): 0.77 (0.69-0.87); P-value < 0·0001] (Table 2). Specifically, inverse associations were observed between DSR and oesophageal squamous cell carcinoma, proximal colon, colorectal, and liver cancer risk (p-trend<0.05 for all cancer types).Greater food biodiversity in the diet may lower the risk of certain gastrointestinal cancers. Further research is needed to replicate these novel findings and to understand potential mechanisms.Copyright © 2024. Published by Elsevier Ltd.