Diet and risk of cancer of the upper aerodigestive tract - I. Foods
Diet and risk of cancer of the upper aerodigestive tract - I. Foods
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DOI：
10.1016/s1368-8375(98)00060-8
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发表时间：
1999-01-01
期刊：
影响因子：
4.8
通讯作者：
Ronco, A
中科院分区：
文献类型：
--
作者：
De Stefani, E;Deneo-Pellegrini, H;Ronco, A
为了研究与食物类别有关的上呼吸消化道癌症的风险，1996年1月至1997年12月在乌拉圭进行了一项病例对照研究。所有患有口腔癌、咽癌、喉癌和食道癌的患者都包括在这项研究中。病例与住院患者的年龄、性别、居住地和城市/农村状况进行频率匹配。观察到与红肉摄入量的强相关性（OR 2.4，95%CI 1.2-4.8），而蔬菜，水果和豆类与负相关（水果OR 0.3，95%CI 0.2-0.6）。咸肉是亚硝胺的一种可能来源，与食道癌风险增加60%有关。这些发现的可能机制进行了讨论。(C)1998爱思唯尔科技有限公司版权所有。
In order to examine the risks of cancer of the upper aerodigestive tract associated with food groups, a case-control study was conducted in Uruguay in the period January 1996-December 1997. All patients afflicted with cancer of the oral cavity, pharynx, larynx, and esophagus, were included in the study. Cases were frequency-matched with hospitalized patients on age, sex, residence, and urban/rural status. A strong association with red meat intake was observed (OR 2.4, 95% CI 1.2-4.8), whereas vegetables, fruits and legumes were associated with an inverse association (OR for fruits 0.3, 95% CI 0.2-0.6). Salted meat, a possible source of nitrosamines, was associated with an increased risk of 60% for esophageal cancer. Possible mechanisms for these findings are discussed. (C) 1998 Elsevier Science Ltd. All rights reserved.