RISK-FACTORS FOR SMALL-INTESTINE CANCER
RISK-FACTORS FOR SMALL-INTESTINE CANCER
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DOI：
10.1007/bf00053158
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发表时间：
1993-03-01
影响因子：
2.3
通讯作者：
BLOT, WJ
中科院分区：
文献类型：
--
作者：
CHOW, WH;LINET, MS;BLOT, WJ
小肠癌相对罕见。临床报告表明，一些医疗条件可能会增加这种癌症的发生率，但其病因尚不清楚。在第一个病例对照研究中，我们比较了430名死于小肠癌的人和921名死于其他原因的对照者的近亲提供的问卷调查。受试者是从1986年美国国家死亡率随访调查中的死者中确定的。调查问卷要求提供关于人口和生活方式特征的信息，包括饮食和吸烟饮酒情况。吸烟和饮酒与小肠癌的风险无关，但每周或更频繁地食用红肉和每月或更频繁地摄入盐腌/烟熏食品与风险增加2至3倍相关。研究结果表明，饮食因素可能与小肠癌的风险有关，但需要在其他环境中进行额外的研究，以澄清这些罕见癌症的决定因素。
Small intestine cancer is relatively rare. Clinical reports have suggested that several medical conditions may predispose to increased occurrence of this cancer, but otherwise its etiology is unknown. In one of the first case-control studies of this cancer, we compared questionnaire responses provided by next-of-kin of 430 persons who died of small intestine cancer cf 921 controls who died of other causes. Subjects were identified from decedents included in the 1986 United States National Mortality Followback Survey. The questionnaires sought information on demographic and lifestyle characteristics, including diet and use of tobacco and alcohol. Tobacco and alcohol consumption were unrelated to risk of small intestine cancer, but weekly or more frequent consumption of red meat and monthly or more frequent intake of salt-cured/smoked foods were associated with two- to three fold increases in risk. The findings suggest that dietary factors probably are involved in risk of small intestine cancer, but additional research in other settings is required to clarify the determinants of these rare cancers.