NUTRITIONAL RISK-FACTORS AND OVARIAN-CANCER
NUTRITIONAL RISK-FACTORS AND OVARIAN-CANCER
复制标题
DOI：
10.1080/01635589109514132
复制
发表时间：
1991-01-01
影响因子：
2.9
通讯作者：
HARRIS, RE
中科院分区：
文献类型：
--
作者：
ENGLE, A;MUSCAT, JE;HARRIS, RE
在一项以医院为基础的病例对照研究中，对71名卵巢上皮癌妇女和141名匹配对照者食用含乳糖（乳制品）食品和含β-胡萝卜素食品的情况进行了调查。 病例组和对照组在乳制品的食用频率或乳糖的摄入量方面没有显著差异。 胡萝卜的消费被发现可以降低风险。 Logistic回归分析表明，在调整体重、吸烟和乳糖摄入量后，高β-胡萝卜素摄入量具有保护作用（比值比= 0.3，95%置信区间= 0.1-0.8）。
In a hospital-based case-control study, consumption of lactose-containing (dairy) foods and foods containing beta-carotene by 71 women with epithelial cancer of the ovary and 141 matched controls was investigated. No significant differences were found between cases and controls in the frequency of consumption of dairy foods or in the amount of lactose consumed. Consumption of carrots was found to decrease risk. Logistic regression analyses indicated a protective effect of high beta-carotene intake (odds ratio = 0.3, 95% confidence interval = 0.1-0.8), after adjusting for body mass, smoking, and lactose consumption.