PRESERVED FOODS AND NASOPHARYNGEAL CARCINOMA - A CASE-CONTROL STUDY AMONG SINGAPORE CHINESE
PRESERVED FOODS AND NASOPHARYNGEAL CARCINOMA - A CASE-CONTROL STUDY AMONG SINGAPORE CHINESE
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DOI：
10.1002/ijc.2910590502
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发表时间：
1994-12-01
影响因子：
6.4
通讯作者：
DAY, NE
中科院分区：
文献类型：
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作者：
LEE, HP;GOURLEY, L;DAY, NE
在新加坡华人中进行的一项病例对照研究调查了婴儿、儿童和成年期食用腌制食品与鼻咽癌风险之间的关系：200例病例（73%男性）与406例医院对照（71%男性）进行了比较。观察到与成人频繁食用咸大豆相关的风险显着增加（与从不食用相比，每周食用4次或更多次的OR为7.3），罐装泡菜（p = 0.01;或4.5，每周4次或更多次），“四川奇”，一种咸中国块茎，（或2.4，每月4次或更多次）和“kiam chye”，咸芥菜（或2.7，每周4次或更多次）。观察到成年期高维生素E摄入量的保护作用（与最低值相比，对照范围的最高三分之一为OR 0.5）。(C)1994 Wiley-Liss，Inc.
The association between the consumption of preserved foods in infancy, childhood and adulthood and the risk of nasopharyngeal carcinoma was investigated in a case-control study among Singapore Chinese: 200 cases (73% male) were compared with 406 hospital controls (71% male). Significantly increased risks were observed in association with frequent adult consumption of salted soy beans (OR 7.3 for consumption 4 or more times per week, compared with never), canned pickled vegetables (p = 0.01; OR 4.5 for 4 or more times per week), ''sze chuan chye'', a salted Chinese tuber, (OR 2.4 for 4 or more times per month) and ''kiam chye'', salted mustard greens (OR 2.7 for 4 or more times per week). A protective effect of high vitamin-E intake in adulthood was observed (OR 0.5 for the highest third of the control range, as compared with the lowest). (C) 1994 Wiley-Liss, Inc.