Lung cancer risk and red meat consumption among Iowa women
Lung cancer risk and red meat consumption among Iowa women
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DOI：
10.1016/s0169-5002(01)00227-6
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发表时间：
2001-10-01
期刊：
影响因子：
5.3
通讯作者：
Lynch, CF
中科院分区：
文献类型：
--
作者：
Alavanja, MCR;Field, RW;Lynch, CF
目的：一些流行病学研究表明，高脂肪、饱和脂肪或胆固醇的饮食与肺癌风险增加有关。另一些人认为红肉摄入量高的饮食，特别是熟透的红肉，是肺癌的危险因素。在爱荷华州，我们有机会同时调查肉类摄入和大量营养素在肺癌病因中的作用。方法：在爱荷华州对非吸烟和吸烟妇女进行了一项基于人群的病例对照研究。360例患者和574名频率匹配的对照者完成了70项食物频率问卷（FFQ）。使用逻辑回归计算比值比（OR）和95%置信区间（Cis）。多变量模型包括年龄、教育、吸烟包年数、黄绿色蔬菜摄入量、水果/果汁摄入量、营养密度卡路里、既往非恶性肺病、饮酒量和体重指数（BMI）。结果如下：当比较第五（最高）和第一（最低）五分之一的总脂肪，饱和脂肪和胆固醇消耗量时，我们得到的比值比分别为2.0（1.3-3.1），3.0（1.9-4.7）和2.0（1.3-3.0）。然而，当红肉与总脂肪、饱和脂肪或胆固醇沿着进入模型时，大量营养素的过度风险消失了，而红肉的优势比为3.3（1.7-7.6）。红肉消费的优势比在腺癌病例中相似，OR = 3.0（1.1-7.9），在非腺癌病例中相似，OR = 3.2（1.3-8.3），在终生不吸烟者和戒烟者中相似，OR = 2.8（1.4-5.4），在当前吸烟者中相似，OR = 4.9（1.1-22.3）。黄绿色蔬菜具有保护作用，优势比为0.4（0.2-0.7）。结论：即使在控制了总脂肪，饱和脂肪，胆固醇，水果，黄绿色蔬菜消费和吸烟史之后，红肉的消费也与肺癌风险增加有关，而黄绿色蔬菜与肺癌风险降低有关。(C)2001爱思唯尔科学爱尔兰有限公司保留所有权利。
Objective: Some epidemiologic studies suggest that diets high in total fat, saturated fat, or cholesterol are associated with increased risk of lung cancer. Others suggest that diets high in red meat consumption, particularly well-done red meat, are a lung cancer risk factor, In Iowa, we had the opportunity to investigate concurrently the role of meat intake and macronutrients in lung cancer etiology. Methods: A population-based case-control study of both non-smoking and smoking women was conducted in Iowa. A 70-item food frequency questionnaire (FFQ) was completed by 360 cases and 574 frequency-matched controls. Odds ratios (ORs) and 95% confidence intervals (Cis) were calculated using logistic regression. Multivariate models included age, education, pack-years of smoking, yellow-green vegetable intake, fruit/fruit juice intake, nutrient density calories, previous non-malignant lung disease, alcohol consumption and body mass index (BMI). Results: When comparing the fifth (highest) to the first (lowest) quintile of consumption of total fat, saturated fat and cholesterol, we obtained odds ratios of 2.0 (1.3-3.1), 3.0 (1.9-4.7), and 2.0 (1.3-3.0) respectively. However, when red meat was entered into the model along with total fat, saturated fat or cholesterol, the excess risk for the macronutrients disappeared while an odds ratio of 3.3 (1.7-7.6) was obtained for red meat. The odds ratios for red meat consumption were similar among adenocarcinoma cases, OR = 3.0 (1.1-7.9) and non-adenocarcinoma cases, OR = 3.2 (1.3-8.3) and among life-time nonsmokers and ex-smokers OR = 2.8 (1.4-5.4), and current smokers, OR = 4.9 (1.1-22.3). Yellow-green vegetables were protective with an odds ratio of 0.4 (0.2-0.7). Conclusions: Consumption of red meat, was associated with an increased risk of lung cancer even after controlling for total fat, saturated fat, cholesterol, fruit, yellow-green vegetable consumption and smoking history, while yellow-green vegetables are associated with a decreased risk of lung cancer. (C) 2001 Elsevier Science Ireland Ltd. All rights reserved.