Case-control study on the role of heterocyclic amines in the etiology of upper aerodigestive cancers in Uruguay
Case-control study on the role of heterocyclic amines in the etiology of upper aerodigestive cancers in Uruguay
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DOI：
10.1080/01635589809514715
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发表时间：
1998-01-01
影响因子：
2.9
通讯作者：
Deneo-Pellegrini, H
中科院分区：
文献类型：
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作者：
De Stefani, E;Ronco, A;Deneo-Pellegrini, H
为了检查与饮食杂环胺（HCA）暴露相关的上呼吸消化道癌症（UADC：口腔，咽，喉和食管）的风险，在乌拉圭蒙得维的亚进行了一项病例对照研究，涉及140例病例和286例对照。牛肉和红肉摄入量与UADC风险呈正相关[红肉摄入量的比值比（OR）= 2.8，95%置信区间（CI）= 1.4-6.0]，而与白色肉（家禽加鱼）摄入量无相关性。当通过烹饪方法检查肉类摄入量时，没有观察到油炸肉的相关性。另一方面，烤肉和煮肉与UADC风险显著增加相关（烤肉的OR = 2.0，95%CI = 1.0-4.3）。总HCA摄入量与UADC风险增加相关（OR = 2.2，95%CI = 1.1-4.2）。HCA效应在不同的癌症部位之间是相似的。
To examine the risk of upper aerodigestive tract cancers (UADC: oral cavity, pharynx, larynx, and esophagus) associated with dietary heterocyclic amine (HCA) exposure, a case-control study involving 140 cases and 286 controls was conducted in Montevideo, Uruguay. Beef and red meat intakes were positively associated with risk of UADC [odds ratio (OR) for red meat intake = 2.8, 95% confidence interval (CI) = 1.4-6.0], whereas no association was observed with white meat (poultry plus fish) intake. When meat intake was examined by cooking method, no association was observed for fried meat. On the other hand, broiled and boiled meat were associated with a significant increase in risk of UADC (OR for broiled meat = 2.0, 95% CI = 1.0-4.3). Total HCA intake was associated with an increased risk (OR = 2.2, 95% CI = 1.1-4.2) of UADC. The HCA effect was similar among the different cancer sites.