DIETARY FACTORS IN THE RISK OF BLADDER-CANCER
DIETARY FACTORS IN THE RISK OF BLADDER-CANCER
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DOI：
10.1080/01635588909514006
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发表时间：
1989-01-01
影响因子：
2.9
通讯作者：
FRANCESCHI, S
中科院分区：
文献类型：
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作者：
LAVECCHIA, C;NEGRI, E;FRANCESCHI, S
在意大利北部进行的一项病例对照研究中，研究了选定的饮食因素与膀胱癌风险之间的关系。该研究包括163例病例和181例对照组，他们都因急性、非肿瘤性或泌尿系统疾病住院。在这些病例中，食用绿色蔬菜和胡萝卜的频率较低；因此，绿色蔬菜和胡萝卜的相对危险度分别为0.6和0.5。在估计类胡萝卜素（以及类维甲酸）摄入量的情况下，风险出现了显著的反向趋势。维生素A的明显保护作用在当前吸烟者中更强。膀胱癌的风险与脂肪评分和酒精摄入量无关；喝咖啡的人患这种疾病的风险更高（尽管没有随着饮用量的增加而上升的趋势），但喝茶的人患这种疾病的风险降低了。这些发现不能用选择、信息或混杂偏差来解释。因此，尽管现有的信息对于与膀胱癌风险相关的特定（微量）营养素的精确定义过于不确定，但就更好地理解膀胱癌的发生而言，确认不太富裕的饮食的几个方面对风险有不利影响仍然是有趣的。
The relationship between selected dietary factors and the risk of bladder cancer was investigated in a case‐control study conducted in northern Italy. The study included 163 cases and 181 controls who were hospitalized for acute, nonneoplastic or urinary tract diseases. The frequency of consumption of green vegetables and carrots was lower in the cases; thus, the estimated relative risks for the upper vs. the lower tertiles were 0.6 for green vegetables and 0.5 for carrots. Significant inverse trends in risk emerged with estimated carotenoid (as well as retinoid) intake. The apparent protection conveyed by vitamin A was stronger in current smokers. The risk of bladder cancer was not related to scores of fat and measures of alcohol consumption; the risk was elevated in coffee drinkers (although there was no tendency to rise with higher consumption), but it was reduced in tea drinkers. These findings were not explainable in terms of selection, information, or confounding bias. Thus, a/though available information is too uncertain for any precise definition of specific (micro)nutrients related to bladder cancer risk, the confirmation that several aspects of a less‐affluent diet adversely affect the risk is still of interest in terms of a better understanding of bladder carcinogenesis.