Food intake and risk of squamous cell carcinoma of the skin in a community: The Nambour skin cancer cohort study
Food intake and risk of squamous cell carcinoma of the skin in a community: The Nambour skin cancer cohort study
复制标题
DOI：
10.1002/ijc.22061
复制
发表时间：
2006-10-15
影响因子：
6.4
通讯作者：
Green, Adele C.
中科院分区：
文献类型：
--
作者：
Hughes, Maria Celia;van der Pols, Jolieke C.;Green, Adele C.
有一些证据表明，饮食因素可能会改变皮肤鳞状细胞癌（SCC）的风险，但食物摄入量和SCC之间的关联尚未进行前瞻性评估。我们研究了生活在澳大利亚亚热带社区的1，056名随机选择的成年人的食物摄入量与SCC发病率之间的关系。1992年，根据经验证的食物频率问卷，对15种食物组的摄入量进行了测量误差校正估计。根据1992年至2002年发生的经组织学证实的肿瘤事件，分别使用泊松和负二项回归对受影响的人员和肿瘤计数与SCC风险的相关性进行评估。经过多变量调整后，没有一个食物组与SCC风险显著相关。对有皮肤癌病史的参与者进行分层分析，结果显示，高摄入量的绿色叶菜可降低SCC肿瘤的风险（RR = 0.45，95%CI = 0.22-0.91;趋势p = 0.02）以及大量摄入未改性乳制品的风险增加（RR = 2.53，95% CI：1.15-5.54;趋势p = 0.03）。在没有皮肤癌病史的人群中，食物摄入与SCC风险无关。这些发现表明，食用绿色叶菜可能有助于预防先前患有皮肤癌的人随后发生皮肤SCC，并且食用未改性乳制品，如全脂牛奶，奶酪和酸奶，可能会增加易感人群的SCC风险。(c)2006 Wiley-Liss，Inc.
There is some evidence that dietary factors may modify the risk of squamous cell carcinoma (SCC) of the skin, but the association between food intake and SCC has not been evaluated prospectively. We examined the association between food intake and SCC incidence among 1,056 randomly selected adults living in an Australian sub-tropical community. Measurement-error corrected estimates of intake in 15 food groups were defined from a validated food frequency questionnaire in 1992. Associations with SCC risk were assessed using Poisson and negative binomial regression to the persons affected and tumour counts, respectively, based on incident, histologically confirmed tumours occurring between 1992 and 2002. After multivariable adjustment, none of the food groups was significantly associated with SCC risk. Stratified analysis in participants with a past history of skin cancer showed a decreased risk of SCC tumours for high intakes of green leafy vegetables (RR = 0.45, 95% CI = 0.22-0.91; p for trend = 0.02) and an increased risk for high intake of unmodified dairy products (RR = 2.53, 95% CI: 1.15-5.54; p for trend = 0.03). Food intake was not associated with SCC risk in persons who had no past history of skin cancer. These findings suggest that consumption of green leafy vegetables may help prevent development of subsequent SCCs of the skin among people with previous skin cancer and that consumption of unmodified dairy products, such as whole milk, cheese and yoghurt, may increase SCC risk in susceptible persons. (c) 2006 Wiley-Liss, Inc.