Food Environments and Hepatocellular Carcinoma Incidence.
Food Environments and Hepatocellular Carcinoma Incidence.
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DOI：
10.3390/ijerph18115740
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发表时间：
2021-05-27
影响因子：
--
通讯作者：
VoPham T
中科院分区：
文献类型：
--
作者：
Ton M;Widener MJ;James P;VoPham T
尽管有证据表明特定的食物和营养素可能是潜在的风险或预防因素，但对食物环境对肝癌发病率的潜在影响的研究仍然有限。肝细胞癌 (HCC) 病例的数据来自监测、流行病学和最终结果 (SEER) 癌症登记处。县级食品环境采用修正零售食品环境指数（mRFEI）进行评估，该指数是衡量县内健康和不太健康食品零售商数量的连续分数。使用具有稳健方差估计的泊松回归来计算 mRFEI 评分与 HCC 风险之间关联的发病率比 (IRR) 和 95% 置信区间 (CI)，并根据个人和县级因素进行调整。在调整个人诊断年龄、性别、种族/民族、年份和 SEER 登记以及县级健康状况、生活方式因素和社会经济状况指标后，县级食品环境与 HCC 风险无关（调整后的 IRR：0.99，95% CI：0.96，1.01）。使用 mRFEI 评分测量的县级食品环境与 HCC 风险无关。
Research into the potential impact of the food environment on liver cancer incidence has been limited, though there is evidence showing that specific foods and nutrients may be potential risk or preventive factors. Data on hepatocellular carcinoma (HCC) cases were obtained from the Surveillance, Epidemiology, and End Results (SEER) cancer registries. The county-level food environment was assessed using the Modified Retail Food Environment Index (mRFEI), a continuous score that measures the number of healthy and less healthy food retailers within counties. Poisson regression with robust variance estimation was used to calculate incidence rate ratios (IRRs) and 95% confidence intervals (CIs) for the association between mRFEI scores and HCC risk, adjusting for individual- and county-level factors. The county-level food environment was not associated with HCC risk after adjustment for individual-level age at diagnosis, sex, race/ethnicity, year, and SEER registry and county-level measures for health conditions, lifestyle factors, and socioeconomic status (adjusted IRR: 0.99, 95% CI: 0.96, 1.01). The county-level food environment, measured using mRFEI scores, was not associated with HCC risk.
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影响因子：
5.1
作者：
CHEADLE, A;PSATY, BM;KRISTAL, A
通讯作者：
KRISTAL, A
影响因子：
7.2
作者：
Davila, JA;Petersena, NJ;El-Serag, HB
通讯作者：
El-Serag, HB
影响因子：
3.3
作者：
Dwyer-Lindgren, Laura;Freedman, Greg;Mokdad, Ali H.
通讯作者：
Mokdad, Ali H.
影响因子：
2.6
作者：
Gibson, Derrick C.;Prochaska, John D.;Kaul, Sapna
通讯作者：
Kaul, Sapna
影响因子：
3.3
作者：
Dwyer-Lindgren L;Mokdad AH;Srebotnjak T;Flaxman AD;Hansen GM;Murray CJ
通讯作者：
Murray CJ