Dietary risk factors for kidney cancer in Eastern and Central Europe
Dietary risk factors for kidney cancer in Eastern and Central Europe
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DOI：
10.1093/aje/kwm043
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发表时间：
2007-07-01
影响因子：
5
通讯作者：
Brennan, Paul
中科院分区：
文献类型：
--
作者：
Hsu, Charles C.;Chow, Wong-Ho;Brennan, Paul
作者在1,065例发生肾癌的中欧高危人群中，以及在俄罗斯、罗马尼亚、波兰和捷克共和国的1,509例对照人群中，研究了饮食的作用。他们观察到牛奶（比值比（OR）= 1.46，95%置信区间（CI）：1.15，1.84）和酸奶（OR = 1.34，95% CI：1.07，1.67）以及所有肉类（OR = 1.27，95% CI：1.06，1.51，与最低三分位数相比）与肾癌的相关性增加。所有蔬菜（OR = 0.64，95%CI：0.51，0.80）和十字花科蔬菜（OR = 0.68，95%CI：0.55，0.84）的高消费与肾癌呈负相关。此外，大量食用腌制蔬菜增加患肾癌的风险（OR = 1.66，95%CI：1.24，2.21）。饮酒似乎与肾癌无关。这项1999-2003年的研究提供了进一步的证据，表明饮食可能在肾癌的发展中发挥作用，高蔬菜摄入量具有特别强的保护作用。与乳制品、腌制蔬菜和红肉相关的风险增加为这一人群中肾癌的高发病率提供了线索。
The authors examined the role of diet in the high-risk population of Central Europe among 1,065 incident kidney cancer cases and 1,509 controls in Russia, Romania, Poland, and the Czech Republic. They observed an increased association with kidney cancer for consumption of milk (odds ratio (OR) = 1.46, 95% confidence interval (Cl): 1.15, 1.84) and yogurt (OR = 1.34, 95% Cl: 1.07, 1.67), as well as all meat (OR = 1.27, 95% Cl: 1.06, 1.51 compared with the lowest tertile). High consumption of all vegetables (OR = 0.64, 95% Cl: 0.51, 0.80) and cruciferous vegetables (OR = 0.68, 95% Cl: 0.55, 0.84) was inversely associated with kidney cancer. In addition, high consumption of preserved vegetables increased the risk of kidney cancer (OR = 1.66, 95% Cl: 1.24, 2.21). Alcohol consumption did not appear to be associated with kidney cancer. This 1999-2003 study provides further evidence that diet may play a role in the development of kidney cancer, with a particularly strong protective association for high vegetable intake. The increased risk associated with dairy products, preserved vegetables, and red meat provides clues to the high rates of kidney cancer in this population.