山西省太肠癌危险因素的病例对照研究

本文对原发性大肠癌发病危险因素进行病例对照研究。病例202例,对照404例,条件Logistic回归分析表明:既往肠道病史、精神因素、富含脂肪蛋白质食物摄取量多。不良饮食习惯和少食水果为大肠癌发病的危险因素,其相对危险性分别为2.86、8.67、1.64、2.70和1.48。血硒水平测定结果:病例组均值(0.1349ppm)低于对照组(0.1502ppm),差异有显著性。对主食、蔬菜、茶、烟、酒、婚姻、生育、大肠癌家族史、ABO血型等因素的研究结果提示这些因素可能与大肠癌发病无关。     

山东省大肠癌影响因素病例对照研究

目的探讨大肠癌发病的危险因素，为监测和预防提供科学依据。方法采用以医院和社区为基础的1：2病例对照研究，用统一的调查表对山东省1869例大肠癌患者及3738例对照进行调查。应用条件Logistic回归分析对大肠癌患者进行单因素和多因素分析。结果猪肉摄入频次、油炸食品摄入频次、高温烧烤肉类摄入频次、肠息肉史、黏液血便、精神刺激史及直系亲属患大肠癌史是大肠癌的危险因素，其OR值依次为2．375，2．383，2．706，11．024，5．365，2．553，2．527；喜食大蒜、粗纤维饮食和轻体力劳动是保护因素，OR值为0．532，0．784，0．739；吸烟、饮酒、饮茶、水果、奶制品摄入与大肠癌的发病未见明显关联。结论大肠癌发生与饮食、情绪、消化道疾病及遗传有关，而喜食大蒜是大肠癌的保护因素。     

武汉市大肠癌危险因素的病例对照研究

目的 探索武汉市大肠癌危险因素。方法 对原发性大肠癌危险因素进行了1：1配比的病例对照研究。病例、对照各82例,用条件logistic回归模型分析各因素与疾病危险性的联系。结果 高频率摄入烟熏、腌制食品、大量吸烟,出生地为平原、大便性质不规律的OR值分别为3.194,1.450,2.575,21.191,9.593;体育锻炼、不食高温和重盐食物OR值分别为0.809,0.634,0.896。结论 高频率摄入烟熏、腌制食品、大量吸烟、出生地为平原、大便性质不规则为大肠癌发病的危险因素,体育锻炼、不良高温和重盐食物为保护因素。     

北京市250例大肠癌的病例对照研究

本文对北京市四个城区1988年1月1日至1989年6月30日诊断的大肠癌进行了1:2配对的病例对照研究。对研究因素进行了单因素及多因素的统计分析。结果表明:与大肠癌发生有直接关联的因素有肉、食用油的多量摄入,长期从事低体力活动的工作等;多食蔬菜及经常生食蔬菜对大肠癌的发生具有保护作用。研究结果支持了大肠癌发生的脂肪胆汁酸假说及纤维缺乏假说。     

153对大肠癌危险因素的配对病例对照研究

１５３对大肠癌危险因素的配对病例对照研究湖南医科大学流行病学研究室（长沙４１００７８）刘爱忠谭红专王洁如李硕欣李祝英本文采用配对病例对照研究方法，对大肠癌发生的危险因素进行了研究。结果如下。１对象与方法１．１病例和对照的选择病例来源于湖南医科大学附属...     

武汉市大肠癌危险因素的1:2配比病例对照研究

目的：探讨大肠癌发病的危险因素。方法：采用以医院和社区为基础的1：2配比病例对照研究，对100例经组织学确诊的大肠癌患及200例对照的相关资料进行条件Logistic回归分析。结果：10年前猪肉食用频率、10年前动物油食用频率、腌渍食品食用频率、情绪自我调节能力差、患胃十二指肠溃疡、慢性阑尾炎、旁系亲属患肿瘤是大肠癌的危险因素，其OR值依次为1．114，1．091，1．117，1．490，2．483，5．751，11．531；喜食稀软食物是保护因素，OR值为0．789；患呼吸系统疾病、患冠心病与大肠癌呈负相关，OR值为0．230，0．441。结论：大肠癌发病与饮食因素、情绪自我调节能力差、消化系统疾病史及旁系亲属患肿瘤有关。     

武汉市大肠癌危险因素的病例对照研究

目的：探讨大肠癌发病的危险因素。方法；采用以医院和社区为基础的1：2配比病例对照研究的方法，对100例经组织学确诊的大肠癌患者及200例对照的相关资料进行条件Logistic回归分析。结果：10年前猪肉食用频率、10年前动物油食用频率、腌渍食品食用频率、情绪自我调节能力差、患胃十二指肠溃疡、慢性阑尾炎、旁系亲属患肿瘤是大肠癌的危险因素，其OR值依次是1．114，1．091，1．117，1．490，2．483，5．751，11．531；喜稀软食物是保护因素，OR值为0．789；患呼吸系统疾病、患冠心病与大肠癌呈负相关，OR值为0．230，0．441。结论：大肠癌发病与饮食因素，情绪自我调节能力差、消化系统疾病史及旁系亲属患肿瘤有关。     

大肠癌相关因素的条件logistic回归分析

目的 探讨与大肠癌发病相关的危险因素,为大肠癌的防治提供科学依据.方法 采用1:1配对病例对照研究方法,对大连市新发200例大肠癌患者及相同数量的对照使用统一设计的调查表进行调查.所获资料根据资料的类型采用χ~2检验、秩和检验或单因素条件logistic回归分析进行单因素分析,然后对初步筛选出的与大肠癌发病关系密切的研究因素,纳入多因素条件logistic回归模型进行多因素分析.结果 多因素条件logistic回归分析结果 显示,便秘史、其他癌症家族史、十年前较多食用腌制食品以及平常爱生闷气为大肠癌的相关危险因素,而十年前较多食用新鲜蔬菜为大肠癌的相关保护因素.单因素分析结果 还显示,居住地周围有排污工厂、熬夜史、腹部放射线检查史、大肠癌家族史、痔疮史、阑尾炎及阑尾手术史、十年前较多食用贝类、煎、炸、烤制食品、动物肝脏、经常感到有压力、不愿和别人沟通、处事态度偏于悲观及与同事相处一般等为大肠癌的危险因素.同时,十年前较多摄入鸡肉、豆及其制品、生蒜、体育锻炼及其频次、十年前人均月收入及生活费用高为大肠癌的保护因素.结论 大连市大肠癌的发病是多因素综合作用的结果 ;便秘史、其他癌症家族史、经常爱生闷气、十年前较少摄入新鲜蔬菜及过多摄入腌制食品等因素与大肠癌的发生的关系值得关注.     

大肠癌、胃癌及肿瘤家族史与血型的关系

大肠癌、胃癌及肿瘤家族史与血型的关系高晓虹，李东光，来匡逮为深入研究大肠癌、胃癌发病原因，对已进行过的大肠癌、胃癌的病例对照研究中，曾对１９９例大肠癌及８９例胃癌患者及他们的对照进行了大肠癌、胃癌与血型及肿瘤家族史等因素的探讨。１材料与方法采用配对病...     

膳食,体力活动与大肠癌：病例对照研究

１９８８～１９８９年以大连市市区部分病理学确诊的大肠癌病例１２９例（结肠癌５０例，直肠癌７９例）及其１：１匹配的邻居对照为对象，用病例对照法研究大肠癌的危险因素。用条件ｌｏｇｉｓｔｉｃ回归模型，分析各因素与疾病危险性的联系。分析结果：饱和脂肪摄入及久坐工作或生活方式是最重要的危险因素，体力活动与膳食纤维摄入是最重要的保护因素，对结肠癌的作用尤其明显。     

Prospective study on milk products, calcium and cancers of the colon and rectum

OBJECTIVE: To study the relationship between consumption of milk and milk products, calcium, lactose and vitamin D and occurrence of colorectal cancers. DESIGN: Prospective cohort study. SUBJECTS: A total of 9959 men and women aged 15 y or older without history of cancer at baseline. During a 24 y follow-up, 72 new cancers of the large bowel (38 in the colon and 34 in the rectum) were detected. RESULTS: Consumption of milk and total milk products was suggested to be inversely related to colon cancer incidence, whereas no similar association was seen for rectal cancer. The relative risk between the highest and lowest quartiles of intake adjusted for potential confounding factors was 0.46 (95% confidence interval 0.14-1.46, P for trend 0.09) for milk and 0.37 (95% CI=0.12-1.39, P for trend 0.06) for total milk products. Lactose intake showed a similar inverse relationship with colon cancer: the relative risk was 0.31 (95% CI=0.08-1.15, P for trend 0.03). Intake of vitamin D or total dietary calcium was not significantly related to colorectal cancer risk, whereas calcium provided by fermented milk products was associated with increased colorectal cancer incidence; in the highest quartile the multivariate adjusted relative risk for colorectal cancer was 2.07 (95% CI=1.00-4.28). CONCLUSIONS: Our results indicate that individuals showing high consumption of milk have a potentially reduced risk of colon cancer; however, the association does not appear to be due to intake of calcium, vitamin D, or to specific effects of fermented milk. SPONSORSHIP: This study was supported by a grant from the Swedish Cancer Foundation.     

Foodstuffs and colorectal cancer risk: a review

BACKGROUND AND AIMS: To assess the relationships between food intake and colorectal cancer risk. METHODS: Systematic review of available prospective studies on dietary intake and colorectal cancer. RESULTS: Twelve out of 15 studies found no significant relationship between vegetable intake and colorectal cancer risk; also, 11 out of 14 studies found no relationship with fruit consumption. Conversely, the combined consumption of vegetables and fruit reduced colorectal cancer risk in three out of six studies, although the relationship was somewhat inconsistent between genders and anatomical localizations. Most studies found no relationship between cancer risk and red meat (15 in 20) or processed meat (seven out of 11) consumption; still, most of the reported relative risks were above unity, suggesting that high consumption of red or processed meat might increase colorectal cancer risk. The consumption of white meat, fish/seafood, dairy products, coffee or tea was mostly unrelated to colorectal cancer risk, although the consumption of smoked or salted fish actually increased risk. CONCLUSIONS: The relationships between dietary intake and colorectal cancer risk might be less important than previously reported. The combined consumption of vegetables and fruit might be protective, whereas excessive consumption of meat or smoked/salted/processed food appears to be deleterious.     

Coffee consumption and incidence of colorectal cancer in two prospective cohort studies of Swedish women and men

Investigators have reported an inverse association between coffee consumption and risk of colorectal cancer in several case-control studies, but prospective studies, most of them involving small numbers of cases, have not supported such a relation. In this analysis, the authors prospectively examined the association of coffee consumption with colorectal cancer risk among participants from two population-based cohort studies: 61,433 women in the Swedish Mammography Cohort and 45,306 men in the Cohort of Swedish Men. Information about coffee consumption was obtained from food frequency questionnaires in 1987-1990 and 1997 for women and in 1997 for men. The authors used Cox proportional hazards modeling for cohort-specific multivariate analyses, and results were pooled using random-effects models. During 1,240,597 person-years of follow-up, 1,279 incident cases of colorectal cancer were diagnosed. Coffee consumption was not associated with risk of colorectal cancer, colon cancer, or rectal cancer in either women or men. For both cohorts combined, the multivariate rate ratio for colorectal cancer for each additional cup of coffee per day was 1.00 (95% confidence interval: 0.97, 1.04). The associations were not modified by colorectal cancer risk factors. The findings from these two large prospective cohort studies do not support the hypothesis that coffee consumption lowers the risk of colorectal cancer.     

Nutrient intake patterns in gastric and colorectal cancers

The purpose of the study was to present the dietary risk pattern in gastric and colorectal cancers, using the same methodological approach in a parallel hospital-based case-control study. In all, 180 cases of colorectal cancer and 80 cases of stomach cancer, confirmed histopathologically, were enrolled from the University Hospital in Cracow. A high intake of carbohydrates was associated with an increased risk of colorectal cancer (OR = 2.45). For stomach cancer, a moderate consumption of carbohydrates markedly increased relative risk (OR = 4.29), while a high intake of carbohydrates increased the risk by 8.73. The patterns of dietary risk factors related to intake of fats were definitively different in both cancer sites. The higher fat consumption was not associated with the higher risk of stomach cancer. A medium intake of fats increased the risk of colorectal cancer by 1.96 and that above 83 g/day by 2.20. In colorectal cancer, the significant protective effect of retinol, carotene and vitamin C has been evidenced, however, only carotene and vitamin E were inversely correlated with stomach cancer.     

Lifestyle and colorectal cancer: A case-control study

A case-control study has been conducted to investigate the relationship between lifestyle and risk of colorectal cancer. Cases are one hundred patients diagnosed with colon and rectal cancer in Tokai University Hospital between 1986 and 1994. Three controls per case were individually matched by age, sex, local areas and date of health checkups at the Automated Multi-phasic Health Testing and Services (AMHTS ) Center of the hospital. The results were analyzed by multi-factorial logistic regression models. Positive history of maternal cancer, large consumption of alcohol, frequent consumption of potato products and white-collar job were predominant risk factors while frequent intake of seaweed was a protective factor. Frequent intakes of dairy foods and lack of exercise showed no significant tendency to increase risk of colorectal cancer. Smoking habits, intakes of meat and egg were shown not to be related to this disease. These findings suggest that family history of cancer and dietary factors play a key role in causation and prevention of colorectal cancer.     

Colorectal polyps, diet, alcohol, and family history of colorectal cancer: a case-control study.

A case-control study was conducted in Melbourne, Australia. Cases (n = 49) were patients who had one or more histologically confirmed adenomatous polyps larger than 1 cm in diameter previously removed by endoscopy. In both the cases and the community controls (n = 727), previous diet, alcohol consumption, and family history of colorectal cancer in near relatives were investigated. The family history rate of colorectal cancer was similar in the two groups. Those with adenomatous polyps were found to have a low fiber/vegetable intake (p = 0.04); in males, there was a high intake of beef (p = 0.04), milk drinks (p = 0.01), and beer (p = 0.05). This study provides further evidence for the hypothesis that dietary factors and alcohol consumption may play a role in the development of adenomatous colorectal polyps and that these factors are similar to dietary risk factors for colorectal cancer.     

Prevalence and predictors of multiple behavioral risk factors for colon cancer

OBJECTIVES: This paper examines the prevalence of behavioral risk factors for colorectal cancer (CRC) (e.g., red meat consumption, fruit and vegetable intake, multivitamin intake, alcohol, smoking, and physical inactivity), co-occurrence among these behaviors, and motivation for change among patients at increased risk. METHODS: The study sample included 1,247 patients with recent diagnosis of adenomatous colorectal polyps. Within 4 weeks following the polypectomy, participants completed a baseline survey by telephone. RESULTS: Sixty-six percent of participants had not been diagnosed with polyps before. Fifty-eight percent of the sample had red meat as a risk factor, 63% had fruit and vegetable consumption as a risk factor, 54% did not take a daily multivitamin, and 44% had physical activity as a risk factor. In contrast, only 9% of the sample had alcohol consumption as a risk factor and only 14% were current smokers. The prevalence of the six individual risk factors was combined into an overall multiple risk factor score (MRF). The average number of risk factors was 2.43. Men, those with a high school education or below, those reporting fair or poor health status, and those with less self-efficacy about risk factor change had more risk factors. CONCLUSIONS: There is a need for multiple risk factor interventions that capitalize on natural intersections among intra- and interpersonal factors that maintain them.     

A comparison of prospective and retrospective assessments of diet in a study of colorectal cancer

Dietary factors are widely studied as risk factors for colorectal cancer, with much information from case-control studies. We evaluated the validity of dietary data from a retrospective case-control study of diet and colorectal cancer. As part of the alpha-Tocopherol, beta-Carotene Cancer Prevention Study, diet was assessed at baseline and after diagnosis for colorectal cancer cases and at baseline and regularly during the trial for a random control group. The dietary assessment referred to the previous 12 months (in cases before diagnosis). In the two dietary assessments, the cases reported a greater increase in consumption of fruits and dairy products and a decrease in consumption of potatoes. Accordingly, relative risks for colorectal cancer by baseline dietary data differed markedly from odds ratios from case-control data; e.g., relative risk for a 652-mg increase in calcium intake was 0.79 (95% confidence interval = 0.48-1.30) in case-cohort analysis vs. an odds ratio of 1.57 (95% confidence interval = 1.06-2.33) for case-control analysis. The most likely explanation is the influence of current diet on recall of prediagnosis diet and effects of occult cancer on diet in the year before cancer diagnosis, which have implications for interpretation of case-control studies in evaluating associations between diet and colorectal cancer.     

Alcohol consumption and risk of colorectal cancer: the Findrink study

We investigated the association between alcohol consumption and colorectal cancer because previous studies have yielded conflicting results. As part of the Findrink study, data from the Kuopio Ischaemic Heart Disease (KIHD) Risk Factor Study were analysed. The KIHD study is a cohort of 2,682 men from Eastern Finland with no history of cancer at baseline. The men were grouped into five groups according to their weekly alcohol intake in grams. Association between alcohol and colorectal cancer was examined using Cox proportional hazard models. There were 59 cases of colorectal cancer during an average follow up of 16.7 years. Men within the highest quintile of alcohol consumption had a median weekly alcohol intake of 198.8 g. Age and examination year adjusted risk ratio of colorectal cancer among men within the highest quintile of alcohol consumption was 4.4 (95% CI: 1.6-11.9, P-value = 0.004). After adjusting for potential confounders, such as vegetable consumption, fibre intake, smoking, family history of cancer, socio-economic status, leisure time physical activity, men with the highest amount of alcohol consumption still had a 3.5-fold (95% CI: 1.2-9.9, P-value = 0.021) increased risk of colorectal cancer. Exclusion of men diagnosed with colorectal cancer during the first 2 years of follow up from the analyses did not alter the risk increase. In conclusion, this study gives further evidence of a positive association between alcohol consumption and the risk of colorectal cancer.     

Attributable risk for diet, alcohol, and family history in the Melbourne Colorectal Cancer Study.

From the data obtained in a large comprehensive population-based case-control study of colorectal cancer (The Melbourne Colorectal Cancer Study), attributable risk was calculated for a family history of colorectal cancer in near relatives for diet (when > or = 5 of the 11 previously determined dietary risk factors were present) and for beer consumption (for rectal cancer only). The attributable risk was 11% in the presence of a family history of colorectal cancer and 46% in the presence of five or more dietary risk factors. The attributable risk for rectal cancer in the presence of beer consumption was 31% in males and 11% in females. These data are relevant in the consideration of primary prevention of colorectal cancer in Australia, but their general application needs to be approached with caution in view of major differences in the genetic background and the dietary practices in various regions of the world and in view of the uncertainty of what is achievable change, especially for dietary practices.