SATURATED FAT INTAKE AND LUNG-CANCER RISK AMONG NONSMOKING WOMEN IN MISSOURI
SATURATED FAT INTAKE AND LUNG-CANCER RISK AMONG NONSMOKING WOMEN IN MISSOURI
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DOI：
10.1093/jnci/85.23.1906
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发表时间：
1993-12-01
期刊：
影响因子：
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通讯作者：
BROWNSON, RC
中科院分区：
文献类型：
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作者：
ALAVANJA, MCR;BROWN, CC;BROWNSON, RC
背景：虽然绝大多数女性肺癌病例是由吸烟引起的，但9%-20%的病例发生在非吸烟者中。以前关于肺癌与饮食关系的流行病学研究表明，水果和蔬菜的消费可能对肺癌有保护作用，而富含胆固醇和脂肪的饮食可能会增加风险。目的：本病例对照研究的目的是在年龄在30-84岁的非吸烟白色女性人群中，检测各种饮食因素对肺癌风险的影响。方法：使用电话问卷来确定和/或验证年龄、性别、种族和吸烟状况的合格性。在第二次采访中，在参与者的家，一个广泛使用的食物频率问卷填写，并随后使用逻辑回归分析的答复。我们获得了1986年6月1日至1991年6月1日期间向密苏里州癌症登记处报告的429例诊断为肺癌的病例受试者和1021例对照受试者的饮食信息。如果一个案例主题已经死亡或病得太重而不能接受采访，那么熟悉该妇女饮食的近亲就会接受采访。在429名患有肺癌的女性中，211名（49%）患有肺腺癌。结果如下：在这些不吸烟的妇女中，随着饱和脂肪摄入量的增加，肺癌风险呈强烈上升趋势;摄入量最高的五分之一的人的相对风险比摄入量最低的五分之一的人高出六倍以上。饱和脂肪对腺癌的影响比其他细胞类型更明显。每周食用豆类和豌豆与降低肺癌风险显著相关，而柑橘类水果和果汁显示风险增加两倍;这一趋势也很显著。结论：通过关注非吸烟女性肺癌患者，包括大量腺癌患者，我们观察到与饱和脂肪摄入的明显相关性，这可能在早期涉及高比例吸烟者的肺癌研究中被掩盖。
Background: Although the vast majority of lung cancer cases in women are caused by smoking, 9%-20% of cases occur in nonsmokers. Previous epidemiologic research on the relationship between lung cancer and diet has shown that fruit and vegetable consumption may confer a protective effect against lung cancer, while a diet rich in cholesterol and fat may increase risk. Purpose: The purpose of this case-control study was to examine the effects of a broad range of dietary factors on the risk of lung cancer in a population of nonsmoking white women 30-84 years of age. Methods: A telephone-administered questionnaire was used to determine and/or verify eligibility with regard to age, gender, race, and smoking status. In a second interview at the participant's home, a widely used food frequency questionnaire was filled out, and logistic regression was subsequently used to analyze the responses. We obtained dietary information on 429 case subjects who had a diagnosis of lung cancer reported to the Missouri Cancer Registry between June 1, 1986, and June 1, 1991, and 1021 control subjects. If a case subject had died or was too ill to be interviewed, next-of-kin familiar with the woman's diet were interviewed instead. Of the 429 women with lung cancer, 211 (49%) had lung adenocarcinoma. Results: A strongly increasing trend in lung cancer risk was observed with increased saturated fat consumption among these non-smoking women; the relative risk was more than six-fold greater for the highest quintile of consumption than for the lowest quintile. The effect of saturated fat was more pronounced for adenocarcinoma than for other cell types. Weekly servings of beans and peas were significantly-related to decreased lung cancer risk, while citrus fruit and juice showed a twofold increase in risk; this trend was also significant. Conclusion: By focusing on non-smoking women with lung cancer, including a large number with adenocarcinoma, we observed a clear association with saturated fat consumption that may have been masked in earlier studies of lung cancer involving a high percentage of smokers.