DIET AND OTHER FACTORS IN THE ETIOLOGY OF DIVERTICULOSIS - AN EPIDEMIOLOGICAL-STUDY IN GREECE
DIET AND OTHER FACTORS IN THE ETIOLOGY OF DIVERTICULOSIS - AN EPIDEMIOLOGICAL-STUDY IN GREECE
复制标题
DOI：
10.1136/gut.26.6.544
复制
发表时间：
1985-01-01
期刊：
影响因子：
24.5
通讯作者：
TRICHOPOULOS, D
中科院分区：
文献类型：
--
作者：
MANOUSOS, O;DAY, NE;TRICHOPOULOS, D
1981-1982年在希腊雅典进行了一项病例对照研究，探讨饮食和其他生物社会因素在憩室病病因学中的作用。对100例经放射学证实的憩室病患者和110例骨折或其他骨科疾病的对照患者进行了结构化访谈，包括约80种食物的食用频率。主要的积极调查结果是：病例报告的蔬菜、黑面包的消费频率明显降低，土豆和水果的消费频率降低，但程度较低;肉类的消费频率明显提高，牛奶和奶制品的消费频率降低。经常吃蔬菜但很少吃肉的人和很少吃蔬菜但经常吃肉的人之间的风险差异几乎是50倍。
A case control study exploring the role of diet and other biosocial factors in the etiology of diverticulosis was undertaken in Athens, Greece, in 1981-1982. One hundred consecutive cases with radiologically confirmed diverticulosis and 110 control patients with fractures or other orthopedic disorders were submitted to a structured interview, including frequency of consumption of about 80 food items. The main positive findings were: the cases reported significantly less frequent consumption of vegetables, brown bread and, to a lesser extent, potatoes and fruit; and significantly more frequent consumption of meat and, to a lesser extent, milk and milk products. The difference in risk, between those people who frequently consume vegetables but rarely consume meat and those who rarely consume vegetables and frequently consume meat, was almost 50-fold.