Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: Results from analyses in the Netherlands cohort study
Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: Results from analyses in the Netherlands cohort study
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DOI：
10.1016/s0278-6915(00)00042-9
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发表时间：
2000-07-01
影响因子：
4.3
通讯作者：
van den Brandt, PA
中科院分区：
文献类型：
--
作者：
Botterweck, AAM;Verhagen, H;van den Brandt, PA
合成抗氧化剂丁基羟基茴香醚（BHA）和丁基羟基甲苯（BHT）具有致癌和抗癌特性。荷兰队列研究（NLCS）从1986年开始，对120852名年龄在55岁至69岁之间的男性和女性进行了调查，研究了BHA和BHT的饮食摄入与胃癌风险之间的关系。采用半定量食物频率问卷对食物消费进行评估。通过化学分析、荷兰食品添加剂数据库（ALBA）和荷兰食品和饮食产品纲要获得了烹饪脂肪、油、蛋黄酱和其他奶油沙拉酱和干汤中BHA或BHT含量的信息。经过6.3年的随访，获得192例胃癌病例和2035个亚队列成员BHA和BHT摄入的完整数据，用于病例-队列分析。亚队列成员的BHA或BHT的平均摄入量分别为105和351 μ g/天。食用含有BHA或BHT的蛋黄酱和其他奶油沙拉酱与胃癌风险没有关联。随着BHA和BHT摄入量的增加，胃癌风险的降低在统计学上无显著意义[BHA最高/最低摄入量的比率(RR) = 0.57(95%置信区间（CI）： 0.25-1.30], BHT = 0.74 (95% CI: 0.38-1.43)]。在这项研究中，没有发现经常摄入低水平的BHA和BHT与胃癌风险有显著关联。(C) 2000 Elsevier Science Ltd.版权所有。
Both carcinogenic and anticarcinogenic properties have been reported for the synthetic antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). The association between dietary intake of BHA and BHT and stomach cancer risk was investigated in the Netherlands Cohort Study (NLCS) that started in 1986 among 120,852 men and women aged 55 to 69 years. A semi-quantitative food frequency questionnaire was used to assess food consumption. Information on BHA or BHT content of cooking fats, oils, mayonnaise and other creamy salad dressings and dried soups was obtained by chemical analysis, a Dutch database of food additives (ALBA) and the Dutch Compendium of Foods and Diet Products. After 6.3 years of follow-up, complete data on BHA and BHT intake of 192 incident stomach cancer cases and 2035 subcohort members were available for case-cohort analysis. Mean intake of BHA or BHT among subcohort members was 105 and 351 mu g/day, respectively. For consumption of mayonnaise and other creamy salad dressings with BHA or BHT no association with stomach cancer risk was observed. A statistically non-significant decrease in stomach cancer risk was observed with increasing BHA and BHT intake [rate ratio (RR) highest/lowest intake of BHA = 0.57 (95% confidence interval (CI): 0.25-1.30] and BHT = 0.74 (95% CI: 0.38-1.43). In this study, no significant association with stomach cancer risk was found for usual intake of low levels of BHA and BHT. (C) 2000 Elsevier Science Ltd. All rights reserved.