Fried foods and the risk of colon cancer.
Fried foods and the risk of colon cancer.
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油炸食品和结肠癌的风险。
DOI：
10.1093/oxfordjournals.aje.a115044
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发表时间：
1988
影响因子：
5
通讯作者：
Mahoney,AW
中科院分区：
文献类型：
--
作者：
Lyon,JL;Mahoney,AW
高温烹饪食物会产生多种致突变物质。由于这些物质与致癌作用有关，作者使用了一项1977年至1979年在犹他州进行的结肠癌病例对照研究，其中有246例病例和484例对照，以检验结肠癌患者更频繁使用油炸和烧烤肉类的假设。食物的摄入量是通过食物频率问卷来测量的，该问卷主要关注访谈前五年的食物使用情况。对于男性，最高使用水平的比值比为1.2（90%置信区间（CI）：0.8-1.9），油炸肉类和0.7（90% CI：0.5-1.0），烤肉;对于女性，比值比为1.3（90% CI：0.8-2.1），油炸肉类和1.1（90% CI：0.7-1.7），烤肉。报告的油炸和烧烤蔬菜的使用太少，无法进行评价。作者得出结论，在结肠癌诊断前五年摄入油炸和烧烤肉类对这种癌症的发展几乎没有影响。
High-temperature cooking of foods produces a variety of mutagenic substances. Because of the association of such substances with carcinogenesis, the authors used a case-control study of colon cancer conducted in Utah between 1977 and 1979 with 246 cases and 484 controls to test the hypothesis that persons with colon cancer would report more frequent use of fried and broiled meats. Intake of food was measured by a food frequency questionnaire which focused on food use five years before the interview. For men, the odds ratios for the highest level of use were 1.2 (90% confidence interval (Cl): 0.8–1.9) for fried meats and 0.7 (90% Cl: 0.5–1.0) for broiled meats; for women, the odds ratios were 1.3 (90% CI: 0.8–2.1) for fried meats and 1.1 (90% Cl: 0.7–1.7) for broiled meats. The reported use of fried and broiled vegetables was too infrequent to permit evaluation. The authors conclude that the ingestion of fried and broiled meats five years before diagnosis of colon cancer had little influence on the development of this cancer.