Foods and risk of bladder cancer: a case-control study in Uruguay
Foods and risk of bladder cancer: a case-control study in Uruguay
复制标题
DOI：
10.1097/00008469-200110000-00009
复制
发表时间：
2001-10-01
影响因子：
2.4
通讯作者：
Brennan, P
中科院分区：
文献类型：
--
作者：
Balbi, JC;Larrinaga, MT;Brennan, P
在乌拉圭蒙得维的亚对144例膀胱移行细胞癌和576例住院对照进行了病例对照研究。烤肉、腌肉和煎蛋与膀胱癌的风险显著增加相关（高摄入腌肉的比值比（OR）为4.04，95%置信区间（CI）为2.24-7.27）。另一方面，所有水果、煮熟的蔬菜、土豆和奶酪都与负相关（土豆高消费的OR为0.38，95% CI为0.23-0.64）。与腌制和烧烤肉类的联系表明，保存或烹饪肉类的方式在膀胱癌发生中起作用。更准确地说，N-亚硝基化合物和杂环胺可能参与了这一过程。(C)2001年利平科特威廉姆斯&威尔金斯。
A case-control study on 144 cases of transitional cell bladder carcinoma and 576 hospitalized controls was conducted in Montevideo, Uruguay. Barbecued meat, salted meat and fried eggs were associated with significant increased risks of bladder cancer (odds ratio (OR) for high intake of salted meat 4.04, 95% confidence interval (CI) 2.24-7.27). On the other hand, all fruits, cooked vegetables, potatoes and cheese were associated with inverse associations (OR for high consumption of potatoes 0.38, 95% CI 0.23-0.64). The associations with salted and barbecued meat suggest that the way of preserving or cooking meat play a role in bladder carcinogenesis. More precisely, N-nitroso compounds and heterocyclic amines could be involved in this process. (C) 2001 Lippincott Williams & Wilkins.