DIETARY-EFFECTS ON BREAST-CANCER RISK IN SINGAPORE
DIETARY-EFFECTS ON BREAST-CANCER RISK IN SINGAPORE
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DOI：
10.1016/0140-6736(91)92867-2
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发表时间：
1991-05-18
期刊：
影响因子：
168.9
通讯作者：
DAY, NE
中科院分区：
文献类型：
--
作者：
LEE, HP;GOURLEY, L;DAY, NE
人们怀疑饮食会影响患乳腺癌的风险。在200名经组织学证实患有乳腺癌的新加坡中国妇女和420名匹配的对照组中进行了饮食与乳腺癌的研究。定量食物频率问卷被用来评估摄入量的选定营养素和食物1年前采访。计算每日摄入量，并在调整伴随的风险因素后进行风险分析。在绝经前妇女中，动物蛋白和红肉的高摄入量与风险增加有关。风险降低与多不饱和脂肪酸（PUFA），β-胡萝卜素，大豆蛋白，总大豆产品的高摄入量，高PUFA与饱和脂肪酸的比例以及大豆与总蛋白质的高比例有关。在多重分析中，相互调整后显著的变量是红肉（p < 0.001）作为易感因素，PUFA（p = 0.02），β-胡萝卜素（p = 0.003）和大豆蛋白（p = 0.02）作为保护因素。对绝经后妇女的饮食变量的分析得出了一致的非显著性结果。我们的发现是，大豆制品可以预防年轻妇女患乳腺癌，这是令人感兴趣的，因为这些食物富含植物雌激素。
It is suspected that diet influences the risk of getting breast cancer. A study of diet and breast cancer was done among 200 Singapore Chinese women with histologically confirmed disease and 420 matched controls. A quantitative food-frequency questionnaire was used to assess intakes of selected nutrients and foods 1 year before interview. Daily intakes were computed and risk analysed after adjustment for concomitant risk factors.In premenopausal women, high intakes of animal proteins and red meat were associated with increased risk. Decreased risk was associated with high intakes of polyunsaturated fatty acids (PUFA), beta-carotene, soya proteins, total soya products, a high PUFA to saturated fatty acid ratio, and a high proportion of soya to total protein. In multiple analysis, the variables which were significant after adjustment for each other were red meat (p < 0.001) as a predisposing factor, and PUFA (p = 0.02), beta-carotene (p = 0.003), and soya protein (p = 0.02) as protective factors. The analysis of dietary variables in postmenopausal women gave uniformly non-significant results.Our finding that soya products may protect against breast cancer in younger women is of interest since these foods are rich in phyto-oestrogens.