Processed Meat Intake and Bladder Cancer Risk in the Prostate, Lung, Colorectal, and Ovarian (PLCO) Cohort
Processed Meat Intake and Bladder Cancer Risk in the Prostate, Lung, Colorectal, and Ovarian (PLCO) Cohort
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加工肉类摄入量与前列腺癌、肺癌、结直肠癌和卵巢癌 (PLCO) 队列中的膀胱癌风险
DOI：
10.1158/1055-9965.epi-19-0604
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发表时间：
2019-09
影响因子：
3.8
通讯作者：
Xu Xin
中科院分区：
文献类型：
--
作者：
Xu Xin
背景：加工肉类摄入量与膀胱癌风险之间的关系已被一些观察性研究评估，但结果不一致。方法：在前列腺、肺、结直肠癌和卵巢癌（PLCO）筛查试验中，我们对101,721名受试者进行队列研究，分析加工肉类摄入量与膀胱癌风险的关系。结果：在中位12.5年的随访后，发现了776例新的膀胱癌病例。多因素调整后，加工红肉的摄入量与膀胱癌的发病率显著相关[最高五分位数vs最低五分位数：HR， 1.47；95%置信区间（CI）， 1.12-1.93；p趋势= 0.008]。相比之下，在多变量调整后，总加工肉类摄入量与膀胱癌风险之间只有暗示但不显著的关联（最高五分位数vs最低五分位数：HR， 1.16; 95% CI, 0.89-1.50； p趋势= 0.073）。结论：这项大型前瞻性研究表明，摄入加工红肉与膀胱癌的高风险有关。影响：膀胱癌的风险随着加工红肉的累积摄入而增加。
Background: The association between processed meat intake and bladder cancer risk has been evaluated by several observational studies with inconsistent results. Methods: In a cohort of 101,721 subjects in the Prostate, Lung, Colorectal, and Ovarian (PLCO) Cancer Screening Trial, we analyzed the association of processed meat intake with bladder cancer risk. Results: After a median of 12.5 years of follow-up, 776 new cases of bladder cancer were identified. Intake of processed red meat was significantly associated with the incidence of bladder cancer after multivariate adjustment [highest vs. lowest quintile: HR, 1.47; 95% confidence interval (CI), 1.12–1.93; Ptrend = 0.008]. In contrast, there was only a suggestive but not significant association between intake of total processed meat and bladder cancer risk after multivariable adjustment (highest vs. lowest quintile: HR, 1.16; 95% CI, 0.89–1.50; Ptrend = 0.073). Conclusions: This large prospective study suggests that intake of processed red meat is associated with a higher risk of bladder cancer. Impact: Bladder cancer risk is increased with cumulative intake of processed red meat.
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影响因子：
8.8
作者：
Keimling, M.;Behrens, G.;Schmid, D.;Jochem, C.;Leitzmann, M. F.
通讯作者：
Leitzmann, M. F.
影响因子：
4.9
作者：
Hidajat, Mira;McElvenny, Damien Martin;de Vocht, Frank
通讯作者：
de Vocht, Frank
DOI：
10.1080/01635581.2018.1445764
发表时间：
2018-03
期刊：
Nutrition and Cancer
影响因子：
--
作者：
V. Rosato;E. Negri;D. Serraino;M. Montella;M. Libra;P. Lagiou;G. Facchini;M. Ferraroni;A. Decarli;C. la Vecchia
通讯作者：
V. Rosato;E. Negri;D. Serraino;M. Montella;M. Libra;P. Lagiou;G. Facchini;M. Ferraroni;A. Decarli;C. la Vecchia
影响因子：
2.3
作者：
Holick, Crystal N.;Giovannucci, Edward L.;Michaud, Dominique S.
通讯作者：
Michaud, Dominique S.
影响因子：
2.3
作者：
Lumbreras, B.;Garte, S.;Vineis, P.
通讯作者：
Vineis, P.