Breast cancer and dietary factors in Taiwanese women
Breast cancer and dietary factors in Taiwanese women
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DOI：
10.1007/s10552-005-4932-9
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发表时间：
2005-10-01
影响因子：
2.3
通讯作者：
Huang, A
中科院分区：
文献类型：
--
作者：
Lee, MM;Chang, IYH;Huang, A
目的：在台湾的一项病例对照研究中，探讨饮食因素对乳腺癌风险的影响。方法：在1996年至1999年期间，对250例25岁至74岁的病例和219例年龄匹配的对照进行了访谈。饮食习惯，包括100种食物的饮食消费进行了评估，使用食物频率问卷和营养数据库开发和验证在台湾population.Results：病例消耗的脂肪比对照组显着。与对照组相比，病例消耗的维生素和矿物质等补充剂在统计学上也显着减少。食物组分析显示，牛肉和猪肉摄入量的最高四分位数显著增加了年轻女性（OR = 2.5，95%CI = 1.0-6.0）和所有女性（OR = 2.5，95%CI = 1.1-3.3）的风险。年龄-教育-和总热量调整后的乳腺癌风险比值比（OR）比较最高和第二高四分位数的脂肪摄入量最低的四分位数为5.1，95%置信区间（CI）：2.1-13和3.5，95% CI：1.4-8.7在这些年轻的病例中（
Objectives: To examine the effect of the consumption of dietary factors on the risk of breast cancer in a case-control study in Taiwan.Methods: Two-hundred-and-fifty cases and 219 age-matched controls between the ages of 25 and 74 were interviewed in person between 1996 and 1999. Usual consumption of dietary habits including 100 foods was assessed using a food frequency questionnaire and a nutrient database developed and validated in Taiwanese populations.Results: Cases consumed significantly more fat than controls. Cases also consumed statistically significant less supplements such as vitamins and mineral than controls. Food group analyses showed that highest quartile of beef and pork intake significantly increased risk in younger women (OR = 2.5, 95% CI = 1.0-6.0) and all women (OR = 2.5, 95% CI = 1.1-3.3). The age- education- and total calorie-adjusted odds ratio (OR) of breast cancer risk comparing the highest and second highest quartile of fat intake to the lowest quartile was 5.1, 95% confidence interval (CI): 2.1-13 and 3.5, 95% CI: 1.4-8.7 among those younger cases (