MEAT, COOKING METHODS AND COLORECTAL-CANCER - A CASE-REFERENT STUDY IN STOCKHOLM
MEAT, COOKING METHODS AND COLORECTAL-CANCER - A CASE-REFERENT STUDY IN STOCKHOLM
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DOI：
10.1002/ijc.2910490408
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发表时间：
1991-10-21
影响因子：
6.4
通讯作者：
OVERVIK, E
中科院分区：
文献类型：
--
作者：
DEVERDIER, MG;HAGMAN, U;OVERVIK, E
1986年至1988年在斯德哥尔摩进行的一项以人群为基础的病例参考研究中，研究了烹调肉类的方法与结直肠癌之间的关系。这项研究包括559例病例和505名参照者。总的肉类摄入量，经常食用棕色肉汁，以及偏爱严重褐化的肉类表面，都独立地增加了患结直肠癌的风险。直肠的相对危险度(RR)高于结肠癌和煮肉(RR结肠=1.7，RR直肠=2.7)高于中等或浅棕色表面的油炸肉类(RR结肠=0.8，RR直肠=1.1)，但最高的风险是表面严重褐变的油炸肉类(RR结肠=2.8，RR直肠=6.0)。这些分析根据出生年份、性别和脂肪摄入量进行了调整。进一步调整总能量、膳食纤维摄入量、体重和体力活动对结果的影响很小或没有影响。这些发现表明，除了频繁的肉类摄入外，在高温下煎肉时形成的严重褐变的肉类表面在结直肠癌的病因中也是重要的。
The associations between methods of cooking meats and colorectal cancer were examined in a population-based case-referent study performed in Stockholm in 1986-1988. The study included 559 cases and 505 referents. Total meat intake, frequent consumption of brown gravy, and a preference for a heavily browned meat surface each independently increased the risk for colorectal cancer. The relative risks (RR) were higher for rectal than for colon cancer, and for boiled meat (RR colon = 1.7, RR rectum = 2.7) than for meat fried with a medium or lightly browned surface (RR colon = 0.8, RR rectum = 1.1), but the highest risks were for meat fried with a heavily browned surface (RR colon = 2.8, RR rectum = 6.0). The analyses were adjusted for year of birth, gender and fat intake. Further adjustments for total energy, dietary fiber intake, body mass and physical activity had little or no influence on the results. The findings suggest that, in addition to frequent meat intake, a heavily browned meat surface formed when frying meat at high temperatures is important in the etiology of colorectal cancer.