Risk factors for lower urinary tract cancer: the role of total fluid consumption, nitrites and nitrosamines, and selected foods.
Risk factors for lower urinary tract cancer: the role of total fluid consumption, nitrites and nitrosamines, and selected foods.
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发表时间：
1996-03
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通讯作者：
L. Wilkens;M. M. Kadir-M.;L. Kolonel;A. Nomura;J. Hankin
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作者：
L. Wilkens;M. M. Kadir-M.;L. Kolonel;A. Nomura;J. Hankin
许多下尿路癌病例不能归因于吸烟和某些职业化学品暴露的已知风险因素。从1979年至1986年在夏威夷的奥威尔进行的病例对照研究的数据被用来确定几个额外的暴露在下尿路癌的病因学中的作用，如总液体摄入量和饮食中的亚硝酸盐和亚硝胺，以及选定的食物的摄入量。共有195名男性和66名女性下尿路癌病例的白人和日本血统匹配两个人口为基础的控制年龄，性别和种族。总液体摄入量，特别是自来水，显示出与女性癌症风险的强烈反向剂量反应关系（总液体摄入量最高至最低四分位数的比值比（OR）= 0.3;趋势P < 0.01）。这种关联在吸烟者中比非吸烟者更强。虽然液体摄入量在男性中没有显示出整体关联，但吸烟者的研究结果表明与女性相似的影响。饮食中亚硝酸盐和亚硝胺的摄入量与日本男性的风险呈正相关（对于亚硝酸盐，最高至最低三分位数的OR = 2.0;趋势P = 0.05;对于亚硝胺，最高至最低三分位数的OR = 3.0;趋势P = 0.01）。加工肉类的消费，特别是培根，香肠和火腿，也与日本男性的风险增加显著相关。没有其他种族的性别组表现出这种关联与加工肉类，虽然建议的影响，香肠在日本女性和培根在高加索女性。不幸的是，无法确定这些高风险是由于加工肉类的脂肪，亚硝酸盐或钠含量，还是由于它们可能被油炸。
Many cases of lower urinary tract cancer cannot be attributed to the known risk factors of cigarette smoking and certain occupational chemical exposures. Data from a case-control study conducted on Oahu, Hawaii, from 1979 to 1986 were used to determine the role of several additional exposures in the etiology of lower urinary tract cancer, such as total fluid intake and dietary nitrites and nitrosamines, as well as intake of selected foods. A total of 195 male and 66 female lower urinary tract cancer cases of Caucasian and Japanese ancestry were matched to two population-based controls on age, sex, and race. Total fluid intake, and tap water in particular, showed a strong inverse dose-response relationship to cancer risk among women (odds ratio (OR) for highest to lowest quartile of total fluid intake = 0.3; trend P < 0.01).. This association was stronger in smokers than nonsmokers. Although fluid intake showed no overall association among men, the findings among smokers were suggestive of an effect similar to that found in women. Intake of dietary nitrites and nitrosamines was positively associated with risk in Japanese men (for nitrites, OR for highest to lowest tertile = 2.0; trend P = 0.05; for nitrosamines, OR for highest to lowest tertile = 3.0; trend P = 0.01). Consumption of processed meats, in particular bacon, sausage, and ham, was also significantly associated with increased risk in Japanese men. No other ethnic sex group exhibited this association with processed meats, although an effect was suggested for sausage in Japanese females and for bacon in Caucasian females. Unfortunately, it was not possible to determine whether these elevated risks were due to the fat, nitrite, or sodium content of the processed meats, or to the fact that they may have been fried.