DIET, SMOKING, AND ALCOHOL IN CANCER OF THE LARYNX - A CASE-CONTROL STUDY
DIET, SMOKING, AND ALCOHOL IN CANCER OF THE LARYNX - A CASE-CONTROL STUDY
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DOI：
10.1080/01635589209514171
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发表时间：
1992-01-01
影响因子：
2.9
通讯作者：
WILKINSON, G
中科院分区：
文献类型：
--
作者：
FREUDENHEIM, JL;GRAHAM, S;WILKINSON, G
从1975年到1985年，在纽约西部的白色男性中进行了一项病例对照研究，以检查喉癌的饮食和其他危险因素。 对经病理证实的事件病例（250例）和年龄和邻居相匹配的对照（250例）进行了访谈，以确定日常饮食和终生使用烟草和酒精的情况。 香烟与风险密切相关;烟斗和雪茄则不然。 啤酒和烈性酒而不是葡萄酒与风险增加有关。 膳食脂肪和类胡萝卜素以相反的方式与风险相关。 膳食脂肪的上四分位比值比为2.40 [95%可信区间1.26，4.55]，类胡萝卜素的上四分位比值比为0.51（0.26，1.01）。 吸烟可改变效应。 类胡萝卜素与轻度吸烟者的风险呈负相关，而膳食脂肪与重度吸烟者的风险呈正相关。 总热量、蛋白质和视黄醇与风险增加相关;喉癌与维生素C、维生素E、碳水化合物或膳食纤维之间没有关系。 这项研究再次证明了烟草和酒精与喉癌之间的密切联系，并表明低类胡萝卜素和高脂肪的饮食可能会增加风险。
A case-control study among white men in western New York was conducted from 1975 through 1985 to examine diet and other risk factors for laryngeal cancer. Incident pathologically confirmed cases (250) and age- and neighborhood-matched controls (250) were interviewed to determine usual diet and lifetime use of tobacco and alcohol. Cigarettes were strongly associated with risk; pipes and cigars were not. Beer and hard liquor but not wine were associated with increased risk. Dietary fat and carotenoids were related to risk in opposite ways. The upper quartile odds ratio for dietary fat was 2.40 [95% confidence interval 1.26,4.55], and the upper quartile odds ratio for carotenoids was 0.51 (0.26,1.01). There was effect modification by smoking. Carotenoids were most negatively associated with risk among the lightest smokers, whereas dietary fat was most positively associated with risk among the heaviest smokers. Total calories, protein, and retinol were associated with increased risk; there was no relationship between laryngeal cancer and vitamin C, vitamin E, carbohydrate, or dietary fiber. This study again demonstrates the strong association between tobacco and alcohol and laryngeal cancer and also suggests that diets low in carotenoids and high in fat may increase risk.