DIETARY-INTAKE AND COLON CANCER - SEX-SPECIFIC AND ANATOMIC SITE-SPECIFIC ASSOCIATIONS
DIETARY-INTAKE AND COLON CANCER - SEX-SPECIFIC AND ANATOMIC SITE-SPECIFIC ASSOCIATIONS
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DOI：
10.1093/oxfordjournals.aje.a115421
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发表时间：
1989-11-01
影响因子：
5
通讯作者：
SORENSEN, AW
中科院分区：
文献类型：
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作者：
WEST, DW;SLATTERY, ML;SORENSEN, AW
1979年7月至1983年6月在犹他州[美国]进行了一项病例对照研究，其中通过犹他州癌症登记处确定了231例结肠癌病例，并通过随机数字拨号确定了391例对照。比较最高暴露类别与最低暴露类别，计算比值比（OR）。体重指数的最高五分位数（男性体重（kg）/身高（m）2;女性体重（kg）/身高（m）1.5）与男性（OR = 2.1）和女性（OR = 2.3）的风险增加相关。在女性中，总膳食脂肪（OR = 1.9）和能量摄入（OR = 1.5）与年龄，体重指数和粗纤维调整后的结肠癌风险增加相关。调整年龄、体重指数和能量摄入后，纤维对女性具有保护作用（OR = 0.5），调整粗纤维后，β-胡萝卜素也具有保护作用（OR = 0.5）。调整后的男性风险估计值为总膳食脂肪2.0，多不饱和脂肪3.8，单不饱和脂肪2.1，能量摄入2.1，蛋白质2.5，纤维0.3，β-胡萝卜素0.4，十字花科蔬菜0.3。风险估计因结肠内癌症部位而异。在男性中，蛋白质（OR = 3.8）是降结肠癌的危险因素，而脂肪（OR = 2.7-8.8）增加了升结肠癌的风险。膳食脂肪增加结肠癌风险而膳食纤维降低结肠癌风险以及脂肪和蛋白质可能独立地与结肠癌风险相关的假设得到支持。
A case-control study was conducted in Utah [USA] between July 1979 and June 1983 in which 231 cases of colon cancer identified through the Utah Cancer Registry and 391 controls identified through random digit dialing were interviewed. Odds ratios (OR) were calculated comparing the highest exposure categories with the lowest exposure categories. The highest quintile of body mass index (weight (kg)/height(m)2 for males; weight (kg)/height(m)1.5 for females) was associated with increased risk in both males (OR = 2.1) and females (OR = 2.3). In females, total dietary fat (OR = 1.9) and energy intake (OR = 1.5) were associated with an increased colon cancer risk after adjusting for age, body mass index, and crude fiber. Fiber was protective in females (OR = 0.5) after adjusting for age, body mass index, and energy intake, as was beta-carotene (OR = 0.5) after also adjusting for crude fiber. Adjusted risk estimates in males were 2.0 for total dietary fat, 3.8 for polyunsaturated fat, 2.1 for monounsaturated fat, 2.1 for energy intake, 2.5 for protein, 0.3 for fiber, 0.4 for beta-carotene, and 0.3 for cruciferous vegetables. Risk estimates differed by site of cancer within the colon. In males, protein (OR = 3.8) was a risk factor for cancer of the descending colon, while fats (OR = 2.7-8.8) increased the risk of cancer of the ascending colon. The hypotheses that dietary fat increases colon cancer risk while dietary fiber decreases colon cancer risk and that fat and protein may be independently associated with colon cancer risk are supported.