Animal food intake and cooking methods in relation to endometrial cancer risk in Shanghai.
Animal food intake and cooking methods in relation to endometrial cancer risk in Shanghai.
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DOI：
10.1038/sj.bjc.6603458
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发表时间：
2006-12-04
影响因子：
8.8
通讯作者：
中科院分区：
文献类型：
--
作者：
中国说，我们在上海进行了一项基于人群的病例对照研究，评估了动物性食物的摄入和烹饪方法与子宫内膜癌风险的关系。采用有效食物频率问卷，收集了1997-2003年间1204名30-69岁儿童和1212名对照儿童的日常饮食习惯。统计分析基于调整潜在混杂因素的无条件Logistic回归模型。大量摄入肉类和鱼类与子宫内膜癌风险增加相关，最高和最低四分位数组的调整后优势比分别为1.7(95%可信区间：1.3-2.2)和2.4(1.8-3.1)。所有类型的肉类和鱼类摄入量都观察到风险增加。鸡蛋和牛奶的摄入量与风险无关。肉类和鱼类的烹调方法和食用水平与风险无关，也没有改变与肉类和鱼类消费的联系。我们的研究表明，动物性食物的摄入可能在子宫内膜癌的病因中起着重要作用，但烹饪方法对中国女性的风险影响很小。
We evaluated animal food intake and cooking methods in relation to endometrial cancer risk in a population-based case–control study in Shanghai, China. A validated food frequency questionnaire was used to collect the usual dietary habits of 1204 cases and 1212 controls aged 30–69 years between 1997 and 2003. Statistical analyses were based on an unconditional logistic regression model adjusting for potential confounders. High intake of meat and fish was associated with an increased risk of endometrial cancer, with adjusted odds ratios for the highest vs the lowest quartile groups being 1.7 (95% confidence interval: 1.3–2.2) and 2.4 (1.8–3.1), respectively. The elevated risk was observed for all types of meat and fish intake. Intake of eggs and milk was not related to risk. Cooking methods and doneness levels for meat and fish were not associated with risk, nor did they modify the association with meat and fish consumption. Our study suggests that animal food consumption may play an important role in the aetiology of endometrial cancer, but cooking methods have minimal influence on risk among Chinese women.
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DOI：
10.1016/0027-5107(79)90013-7
发表时间：
1979-01-01
期刊：
MUTATION RESEARCH
影响因子：
--
作者：
DOLARA, P;COMMONER, B;KRIEBEL, D
通讯作者：
KRIEBEL, D
影响因子：
5.1
作者：
GORBACH, SL;GOLDIN, BR
通讯作者：
GOLDIN, BR
DOI：
10.1111/j.1349-7006.1994.tb02398.x
发表时间：
1994-06-01
期刊：
JAPANESE JOURNAL OF CANCER RESEARCH
影响因子：
--
作者：
GUO, WD;CHOW, WH;BLOT, WJ
通讯作者：
BLOT, WJ
影响因子：
13.6
作者：
Jain, MG;Rohan, TE;Miller, AB
通讯作者：
Miller, AB
影响因子：
10.4
作者：
Brouwer, A;Longnecker, MP;Winneke, G
通讯作者：
Winneke, G