Risk of colorectal and other gastro‐intestinal cancers after exposure to nitrate, nitrite and N‐nitroso compounds: a follow‐up study
Risk of colorectal and other gastro‐intestinal cancers after exposure to nitrate, nitrite and N‐nitroso compounds: a follow‐up study
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DOI：
10.1002/(sici)1097-0215(19990315)80:6
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发表时间：
1999-03
影响因子：
6.4
通讯作者：
P. Knekt;R. Järvinen;J. Dich;T. Hakulinen
中科院分区：
文献类型：
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作者：
P. Knekt;R. Järvinen;J. Dich;T. Hakulinen
N-亚硝基化合物是在食品中检测到的强致癌物质。然而，饮食中亚硝胺在人类癌症发展中的重要性是不确定的。我们在9985名芬兰成年男女队列中研究了硝酸盐、亚硝酸盐和N-亚硝基二甲胺(NDMA)的摄入量与胃肠道癌症风险的关系。在长达24年的随访期内，队列中诊断出189例胃肠癌病例，最初没有癌症。根据为期一年的饮食历史访谈的食物消费数据，估计了硝酸盐、亚硝酸盐和NDMA的摄入量，该访谈涵盖了参与者的全部饮食。NDMA的摄入量与随后发生的结直肠癌之间存在显著的正相关，其相对风险(RR)介于摄入量的最高和最低四分位数之间，为2.12[95%可信区间(CI)1.04-4.33]。在N-亚硝基化合物的各种来源中，熏鱼和咸鱼的摄入量与结直肠癌的发病风险显著相关(RR=2.5 8，95%CI 1.2 1−5.5 1)，腊肉的摄入量与结直肠癌的发病风险无显著相关性(RR=1.84，95%CI 0.98~3.4 7)。没有观察到其他鱼类或其他肉类的摄入量与此类似。未观察到NDMA摄入量与头颈癌或胃癌、硝酸盐或亚硝酸盐摄入量与胃肠道癌症风险之间的显著关联。我们的结果与N-亚硝基化合物可以诱发人类结直肠癌的观点是一致的。内部J·癌症80：852-856,1999。©1999 Wiley-Liss，Inc.
N‐nitroso compounds are potent carcinogens detected in foodstuffs. The importance of dietary nitrosamines in relation to human cancer development is, however, uncertain. We studied the relationship between intake of nitrates, nitrites and N‐nitrosodimethylamine (NDMA) and risk of cancers of the gastro‐intestinal tract in a cohort of 9,985 adult Finnish men and women. During a follow‐up period of up to 24 years, 189 gastro‐intestinal cancer cases were diagnosed in the cohort, initially free from cancer. Intake of nitrate, nitrite and NDMA were estimated, based on food‐consumption data from a 1‐year dietary history interview covering the total diet of the participants. A significant positive association was observed between intake of NDMA and subsequent occurrence of colorectal cancer with a relative risk (RR) between the highest and lowest quartiles of intake of 2.12 [95% confidence interval (CI) 1.04–4.33]. Of various sources of N‐nitroso compounds, intake of smoked and salted fish was significantly (RR = 2.58, 95% CI 1.21 − 5.51) and intake of cured meat was non‐significantly (RR = 1.84, 95% CI 0.98– 3.47) associated with risk of colorectal cancer. No similar association was observed for intake of other fish or other meat. No significant associations were observed between NDMA intake and cancers of the head and neck combined or of the stomach or between nitrate or nitrite intake and risk of cancers of the gastro‐intestinal tract. Our results are in line with the idea that N‐nitroso compounds can induce colorectal cancer in humans. Int. J. Cancer 80:852–856, 1999. © 1999 Wiley‐Liss, Inc.