CONSUMPTION OF SALTED FISH AND OTHER RISK-FACTORS FOR NASOPHARYNGEAL CARCINOMA (NPC) IN TIANJIN, A LOW-RISK REGION FOR NPC IN THE PEOPLES-REPUBLIC-OF-CHINA
CONSUMPTION OF SALTED FISH AND OTHER RISK-FACTORS FOR NASOPHARYNGEAL CARCINOMA (NPC) IN TIANJIN, A LOW-RISK REGION FOR NPC IN THE PEOPLES-REPUBLIC-OF-CHINA
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DOI：
10.1093/jnci/82.4.291
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发表时间：
1990-02-21
影响因子：
10.3
通讯作者：
HENDERSON, BE
中科院分区：
文献类型：
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作者：
NING, JP;YU, MC;HENDERSON, BE
比较了中华民国天津市 100 名经组织学证实的鼻咽癌 (NPC) 患者的饮食习惯、职业暴露、烟酒使用情况和病史，以及 300 名与患者年龄（5 年内）、性别和种族（汉族）进行匹配的社区对照。接触咸鱼与鼻咽癌风险增加显着相关。接触咸鱼的四个特征独立地导致风险增加：(a) 首次接触咸鱼的年龄较早，(b) 食用时间延长，(c) 食用频率增加，以及 (d) 通过蒸而不是煎、烤或煮来烹饪鱼。此外，观察到童年时期食用咸虾酱（风险增加）和胡萝卜（风险降低）之间存在显着关联，并且三种饮食影响（即食用咸鱼、咸虾酱和胡萝卜的影响）是相互独立的。研究的非饮食因素均与鼻咽癌风险显着相关。
The dietary habits, occupational exposures, use of tabacco and alcohol, and medical history were compared 100 patients with histologically confirmed nasopharyngeal carcinoma (NPC) in Tianjin City, People''s Republic of China, and 300 neighborhood controls who were individually matched to the patients with regard to age (within 5 yr), sex, and race (Han). Exposure to salted fish was significantly associated with an increased risk of NPC. Four characteristics of exposure to salted fish independently contributed to the increased risk: (a) earlier age at first exposure, (b) increasing duration of consumption, (c) increasing frequency of consumption, and (d) cooking the fish by steaming it rather than frying, grilling, or boiling it. In addition, significant associations were observed for consumption in childhood of salted shrimp paste (increased risk) and carrots (reduced risk), and the three dietary effects (i.e., those from consumption of salted fish, salted shrimp paste, and carrots) were independent of each other. None of the nondietary factors studied were significantly associated with NPC risk.