上海市区饮食与胃癌病例对照研究

1988年12月1日～1989年11月30日在上海市区进行了基于全人群的胃癌病例对照研究。调查了1197例病人和1451例对照,年龄均在20～69岁。总结了胃癌与饮食的关系。胃癌与饮食关系单因素研究结果表明,高盐饮食、三餐不按时、进餐速度快、过饱饮食等因素增加胃癌的危险性,年龄调整OR值男性组分别为2.08、4.17、2.22和2.00;女性组分别为5.00、4.10、2.08和1.81;男性油炸食品及女性腌制食品摄入增加,提高了胃癌的危险性,OR值分别为2.47和2.97。植物类食品如新鲜蔬菜、鲜豆类、豆及豆制品、根茎类食品以及新鲜水果的摄入频度与胃癌存在负相关的关系;动物类食品如淡水鱼、禽蛋、奶及奶制品和鸡鸭肉的每月摄入频度增加也可降低胃癌的危险性,男性组表现更为明显。在Logistic多因素研究中发现,维生素C和维生素A对胃癌有较强的保护作用,进入模型的因素还有三餐不按时、过饱饮食、高盐饮食、热烫饮食、油炸食品等。在研究中还发现,文化程度愈低,胃癌的危险性愈大。     

饮茶与女性乳腺癌的关系

目的　探讨饮茶和女性乳腺癌的关系。方法　采用以人群为基础的病例对照研究 ,调查上海市 1999年 4月～ 1999年10月间确诊的、年龄在 30岁～ 74岁之间的乳腺癌患者 (n =35 6 )和全人群对照 (n =92 5 )的一般情况、饮食摄入情况、个人生活习惯、疾病及家族史、月经生育史等 ,采用非条件logistic回归模型分析饮茶与女性乳腺癌的关系。结果　以不饮茶的人做参比 ,饮茶者每月消耗的茶叶量按五分位法分组 ,各组的OR值和 95 %可信限分别是 0 .77(95 %CI =0 .4 0～ 1.4 7)、0 .4 9(95 %CI=0 .2 4～ 1.0 0 )、0 .34(95 %CI =0 .15～ 0 .75 )、0 .5 5 (95 %CI =0 .2 7～ 1.12 )、0 .16 (95 %CI =0 .0 5～ 0 .5 4 ) ,趋势检验P <0 .0 1。但未发现乳腺癌的危险性随饮茶年限的延长而下降。进一步分析发现 ,饮茶与乳腺癌的负相关关系仅存在绝经前妇女。在绝经妇女中 ,未能发现茶叶消耗量、总饮茶量以及饮茶时间与女性乳腺癌的负相关关系。结论　饮茶对女性乳腺癌可能具有保护作用 ,此作用可能仅局限在绝经前妇女中。     

女性乳腺癌危险因素的病例对照研究

[目的]探讨江苏女性乳腺癌的危险因素。[方法]用病例对照研究的方法,对经病理确诊的206例乳腺癌患者及经年龄频数匹配（±2．5岁）214例对照资料进行非条件Logistic回归分析。[结果]被动吸烟（OR=2．21,95％CI：1．32～3．701、自然流产史（OR=1．71,95％CI：0．65—4．55）、口服避孕药服用史（OR=3．70,95％CI：2．00～6．82）、有良性乳腺疾病史（OR=2．69,95％CI：1．66～4．36）、肥猪肉（OR=2．39,95％CI：1．34～4．28）及腌制类食品年摄入量高（OR=4．71,95％CI：2．91～7．60）、轻体力活动职业（OR=6．29,95％CI：2．95～13．42）可能是女性乳腺癌发生的危险因素。而经常参加体育锻炼（OR=0．44,95％CI：0．26～0．74）、月经初潮年龄晚（OR=0．19,95％CI：0．06—0．65）、鲜奶（0R=0．32,95％CI：0．20～0．511、新鲜豆类（0R=0．07,95％CI：0．04—0．13）和水果年摄入量高（OR=0．30,95％CI：0．18—0．48）则降低乳腺癌发生的风险。[结论]减少口服避孕药、肥猪肉及腌制类食品的摄入,增加新鲜水果、新鲜豆类摄入,加强体育锻炼,对患有良性乳腺疾病的妇女加强体检。加大乳腺癌预防及健康宣教工作可预防乳腺癌的发生。     

上海市居民饮食与胃癌关系的病例对照研究

目的：探讨上海市居民饮食与胃癌发生的关系。方法：采用全人群病例对照研究，调查1999年4月－10月间诊断的上海市区新发胃癌病例311例（男性198例，女性113例），对照1579例（为“九五”课题中乳腺癌，肺癌及胃癌病例－对照研究之一，对照共用）。采用非条件logistic回归分析，调整可能的混杂因素，包括年龄，文化程度，吸烟（仅男性）慢性胃炎及一级亲属胃癌家族史等，分析饮食口味，热烫饮食，新鲜蔬菜和水果，豆及豆制品，蛋及蛋制品，家禽类，腌制食品，油炸食品，植物油等饮食因素，以估计胃癌发生的比数比和95％可信区间。结果：研究发现新鲜蔬菜（最高摄入量OR＝0．6），水果（OR＝0．6），新鲜豆类OR＝0．4），豆制品（OR＝0．4）和植物油（OR＝0．6）是男性胃癌的保护因素，而油面食（OR＝1．6）增加男性胃癌的危险性，新鲜蔬菜9OR＝0．3），水果（OR＝0．4），新鲜豆类（OR＝0．4，干豆类（OR＝0．5）和蛋及蛋制品（OR＝0．5）对妇性胃癌具有保护作用，而腌制食品（OR＝2．2）和油食品（包括油鱼／肉、油炸面食，油煎蛋和油煎花生米，OR＝2．6是女性胃癌主要的危险因素，重盐饮食和热烫饮食及早餐不规律增加胃癌发生的危险，未发现主食，新鲜肉类（包括鱼，家禽类，红肉类）等与胃癌妇生有联系，结论：高盐饮食，热烫饮食，腌制食品和油炸食品是上海市胃癌的重要危险因素，而新鲜蔬菜，水果，豆及豆制品和植物油等可降低胃癌的危险性。     

2018-2019年安徽省碘染色内镜食管癌筛查结果分析

目的食管癌是常见的消化道癌,安徽省自2005年起实施农村癌症早诊早治筛查项目。本研究旨在探讨食管癌筛查人群相关行为、病史及病理检查结果,以及相互关联,为制定更有针对性的筛查方案和防控计划提供依据。方法收集2018-07-01-2019-06-30安徽省全部食管癌筛查数据,应用描述性分析和多元线性相关分析进行数据处理。结果共完成29386人次筛查,男性占52.62%,女性占47.38%;40~49岁组占40.99%,50~59岁组占30.20%。自报吸烟率、饮酒率及饮茶率均<10%;经常吃蔬菜、水果、肉蛋奶类食品及豆类食品的比例分别为97.40%、73.61%、84.29%和80.15%;常吃腌晒食品的占20.07%,常吃油炸食品、烫热食品及霉变食品的比例均<5%;超重或肥胖占41.04%;曾确诊过食管炎的仅占0.4%。病理活检2663份,占筛查人数9.06%。活检共发现各种非增生性病变、增生性病变及癌变1074例,占活检对象的40.33%。各种组织损害的检出率均随年龄的增长而增长(OR=1.84~5.01);男性高于女性(OR=1.30~1.78)。与低体质量相比,肥胖更易检出炎症+基底细胞增生(OR=2.79),但检出癌变的可能性更小(OR=0.43);超重(OR=1.50)及肥胖(OR=2.60)更易检出癌前病变。癌变与水果、腌晒食品及霉变食品摄入频率呈正相关(OR=1.83~2.55),但与饮酒、吸烟无关。癌前病变与霉变食品摄入频率、食管炎和胃肠炎病史呈正相关(OR=2.61~6.16),但与吸烟呈负相关(OR=0.55)。炎症+基底细胞增生则与吸烟、水果摄入频率及胃/十二指肠溃疡呈正相关(OR=1.84~2.78)、与腌晒食品摄入频率呈负相关(OR=0.66)。结论食管癌筛查人群经历过一系列的机制与过程的选择,其相关行为、病史及其与筛查结果的关系与一般人群有明显区别。这些特征为制定更有针对性的筛查和防控计划提供了有益的线索。     

XRCC1 Arg399Gln位点多态性与乳腺癌易感性的Meta分析

[目的]评估X射线交叉互补修复基因1(X-ray repair cross complementing protein 1,XRCC1)基因Arg399Gln位点单核苷酸多态性与高加索及亚洲人群乳腺癌(breast cancer,BC)易感性的关系。[方法]检索Pub Med、Embase、中国期刊全文数据库(CNKI)、万方数据库、中国生物医学文献数据库(CBM)和中文科技期刊全文数据库(VIP)等数据库,获取有关XRCC1 Arg399Gln位点多态性与高加索及亚洲人群乳腺癌易感性关系的病例对照研究的资料,以病例组及对照组XRCC1 Arg 399Gln等位基因分布的比值比(OR)为效应指标,应用Meta分析软件Review Manager(version 5.0.10)对各研究原始数据进行统计处理及异质性检验,计算合并OR值及其95%可信区间。[结果 ]共纳入24项病例对照研究,包括15151例乳腺癌患者和17179例对照。Meta分析结果显示,XRCC1 Arg399Gln位点Gln/Gln突变型可能会增加亚洲人群乳腺癌的发病风险[Gln/Gln vs.Arg/Arg亚洲组:OR=1.20(95%CI:1.03~1.39),P=0.02;Gln/Gln vs.Arg/Arg+Arg/Gln亚洲组:OR=1.20(95%CI:1.04~1.38),P=0.01。Gln/Gln vs.Arg/Arg OR=1.01(95%CI:0.94~1.09),Z=0.35,POR=0.73;Gln/Gln+Arg/Gln vs.Arg/Arg OR=1.02(95%CI:0.95~1.09,Z=0.58,POR=0.56;Gln/Gln vs.Arg/Arg+Arg/Gln OR=1.01(95%CI:0.95~1.08),Z=0.33,POR=0.74)。[结论]XRCC1 Arg399Gln位点Gln/Gln突变型可能与亚洲人群乳腺癌易感性相关。     

饮食与胆囊癌关系的流行病学研究

目的探讨饮食因素与胆囊癌发病的关联,为采取预防措施提供科学依据.方法采用全人群病例对照研究,研究对象为1997年6月～2001年5月期间确诊的、年龄在35～74岁的上海市区368例胆囊癌新发病例以及按性别、年龄(5岁一组)频数配对的895例人群对照.采用非条件logistic回归模型分析饮食各因素与胆囊癌的关系.结果女性中,与最低四分位数组相比,葱属类蔬菜年摄入次数最高四分位组的调整OR为0.55(95%CI:0.31～0.97;Ptrend=0.06);与不吃组比较,大蒜头和洋葱最高摄入组的调整OR分别为0.59(95%CI:0.34～0.99;Ptrend=0.03)和0.52(95%CI:0.30～0.91;Ptrend=0.01).与最低四分位组比较,腌制品摄入其余各组调整OR在女性中依次为1.06、1.88、2.31,Ptrend＜0.001;与不吃乳腐组比较,余三组的调整OR依次为1.19、1.47、1.88,Ptrend＜0.01.男性结果与女性类似,腌制品和葱属类蔬菜摄入的各组OR都有不显著的升高和降低.结论新鲜蔬菜,尤其是葱属类蔬菜对胆囊癌的保护作用在女性比男性明显,而且以大蒜头、洋葱的保护作用较为显著.而腌制品摄入,尤其是乳腐,可能会增加胆囊癌的发病风险.     

人乳头瘤病毒感染与中国人群乳腺癌患病危险度的Meta分析

[目的]探讨人乳头瘤病毒(humanpa pillomavirus,HPV)感染与中国女性乳腺癌患病之间的危险性。[方法]计算机检索Pubmed、CNKI数据库、万方数据库,利用文献追溯等途径收集1989年8月至2011年10月国内外公开发表的有关HPV感染与中国女性乳腺癌患病的相关文献,应用Meta分析对其进行综合评价。[结果]30篇文献符合纳入标准,其中病例对照研究26篇。中国人群乳腺癌患者中HPV的总感染率为49.64%(95%CI:47.09%～52.19%)。随机效应模型计算结果显示,中国人群中HPV感染与乳腺癌发病间存在关联,OR值为2.68(95%CI:2.03～3.54),但存在发表偏倚。[结论]中国女性乳腺癌与HPV感染有一定关联,其机制有待进一步的生物学研究。     

中国人群饮食因素与食管癌Meta分析

[目的]研究中国人群饮食因素与食管癌的关联。[方法]对国内2000～2005年发表的21项关于食管癌饮食因素的病例对照研究文献中的饮食因素进行Meta分析。累计病例5759例,对照8795例。[结果]腌制食品、饮食不规律、霉变食品、喜烫食、高盐饮食、进餐速度快、酸菜的合并OR值及其95%CI均大于1,分别为2.79(1.85～4.20)、2.76(2.42～3.14)、2.53(2.16～2.95)、2.51(1.75～3.60)、2.27(1.35～3.82)、2.17(1.61～2.92)、1.71(1.16～2.54);饮茶、水果、豆及豆制品的合并OR值及其95%CI均小于1,分别为0.25(0.21～0.30)、0.46(0.44～0.48)、0.50(0.31～0.79);而葱蒜、动物肉类、禽蛋、辛辣食品、蔬菜、油炸食品与食管癌之间的关联无统计学意义。[结论]在中国人群的饮食因素中,腌制食品、饮食不规律、霉变食品、喜烫食、高盐饮食、进餐速度快、酸菜是食管癌的危险因素,饮茶、水果、豆及豆制品是食管癌的保护因素。     

雌激素受体基因多态性、膳食大豆摄入与乳腺癌患病风险的关系

目的:评价雌激素受体α(estrogen receptorα,ERα)基因XbaⅠ酶切片段多态性(XbaⅠ多态性)、膳食大豆摄入与乳腺癌患病风险的关系。方法:采用病例对照研究设计,序贯收集病例对照各291例。采用问卷调查收集乳腺癌常见危险因素信息;采用频次调查及单次摄入量调查,收集膳食大豆类食物摄入情况,并转换为大豆异黄酮日摄入量。采用限制性片段长度多态性技术,检测XbaⅠ(rs9340799)A→G(x→X)基因突变。采用多因素Logistic回归分析XbaⅠ多态性、膳食大豆摄入的主效应和交互效应,并计算相乘交互系数。采用delta原理计算相加交互系数及其可信区间。结果:在总人群及绝经前后亚组中,携带X突变等位基因与乳腺癌患病风险无关(Xx vs.xx:OR=0.61~0.82;XX vs.xx:OR=0.60~3.62;Xx+XX vs.xx:OR=0.61~0.92,95%CI均包括1)。膳食大豆高摄入对乳腺癌具有保护作用(总人群:OR=0.64,95%CI:0.42~0.97;绝经后:OR=0.40,95%CI:0.19~0.81)。总人群中,携带X等位基因且膳食大豆高摄入进一步降低乳腺癌风险(OR=0.47,95%CI:0.25~0.89)。两者相乘交互系数IOR=1.15,95%CI:0.49~2.76;相加交互系数RERI=0.19,95%CI:-0.35~0.73;API=0.41,95%CI:-0.75~1.57;S=0.73,95%CI:0.34~1.59。结论:膳食大豆摄入可能会降低乳腺癌风险,但ERα基因XbaⅠ酶切片段多态性位点X等位基因与膳食大豆高摄入之间是否存在交互作用尚需进一步探讨。     

A Case Control Study on Risk Factors for Stomach Cancer in Urban Shanghai

Objective To examine the possible risk factors for stomach cancer among men and women in Shanghai, China. Methods In urban Shanghai, in-person interviews were completed for 311 cases newly diagnosed with stomach cancer of ages 30 -74. Data were collected from April 1999 to October 1999 and compared to 1579 population-based controls (controls in three cancer studies used together). Information on demographic variables, smoking, diet consumption and others was collected from all subjects. Unconditional logistic regression was used to adjust the possible factors. Results Stomach cancer risk in men rose with smoking, eating hot and fried foods, chronic gastritis and a family history of gastric cancer among men; the risk among women was associated with the consumption of preserved, pickled and fried foods, heavy drinking, chronic gastritis, a history of ulcer disease and a family history of gastric cancer. A dose-response relationship was found (trends test,P<0.01) among men smokers. In contrast, the consumption of fresh vegetables and fruits, beans (especially soybeans) and soy products, plant oil, and eggs and egg products, was inversely associated with stomach cancer risk. After adjustment of the potential confounding variables, these associations remained significant. Conclusions The present findings provide further evidence that smoking, eating salted foods (especially salted vegetables), oil-fried foods(including fried cereal, eggs, and peanuts), chronic gastritis, a family history of gastric cancer and so on increase the risk of stomach carcinoma in Shanghai. Fresh vegetables and fruits, beans and soybean products (even after adjusted for use of fresh vegetables and fruits), plant oil, and so on may have protective effects.     

Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer

Laboratory and animal studies suggest that dietary flavonols may reduce breast cancer risk but there are limited epidemiological studies. We computed flavonol intakes from dietary data collected by validated food frequency questionnaires in 1991 and 1995 from 90,630 women in the Nurses Health Study II. Using multivariate relative risks (RR) and 95% confidence intervals (95% CI), we evaluated the association of flavonol intake with breast cancer risk in women who were premenopausal and aged between 26 and 46 years at baseline in 1991. During 8 years of follow-up, we documented 710 cases of invasive breast cancer. The multivariate RR (95% CI), comparing highest to lowest quintiles of cumulative average intake, was 1.05 (0.83, 1.34; p-value for test of trend=0.96) for the sum of flavonols and there were no associations seen between individual flavonols such as kaempferol, quercetin and myricetin and breast cancer risk. The multivariate RR (95% CI), comparing highest to lowest quintiles of cumulative average intake, was 0.94 (0.72, 1.22; p-value for test of trend=0.54) for sum of flavonol-rich foods. Among the major food sources of flavonols, we found a significant inverse association with intake of beans or lentils but not with tea, onions, apples, string beans, broccoli, green pepper and blueberries. The multivariate RR (95% CI), comparing the highest category (2 or more times a week) of cumulative average beans or lentils intake with the lowest category (less than once a month), was 0.76 (0.57, 1.00; p-value for test of trend=0.03). While we found no overall association between intake of flavonols and risk of breast cancer, there was an inverse association with intake of beans or lentils that merits further evaluation.     

Intake of food groups and associated micronutrients in relation to risk of early-stage breast cancer.

Epidemiologic studies have evaluated the risk of breast cancer related to dietary fat intake, but only recently have other dietary factors received attention. Frequent intakes of fruit, vegetables and fiber have been associated with low risk of the disease in some studies but results are inconsistent. In a large case-control study of early-onset breast cancer, we evaluated risk related to a variety of food groups, associated micronutrients and non-nutritive constituents. Cases treated with chemotherapy appeared to have altered reporting of food intake and were excluded. Analyses were restricted to 568 cases with in situ and localized disease and 1,451 population-based controls. Reduced risks were observed for high intake of cereals and grains [odds ratio (OR) = 0.84, 95% confidence interval (CI) = 0.6-1.1 for highest compared with lowest quartile], vegetables (OR = 0.86, 95% CI = 0.6-1.1), beans (OR = 0.87, 95% CI = 0.7-1.2) and fiber from beans (OR = 0.88, 95% CI = 0.7-1.2). However, no trends of decreasing risk across quartiles of increasing intake were observed. Risk was not associated with dietary constituents related to these food groups including dietary fiber, carotenoids, vitamins A, C and E and folate. Incorporation of information from vitamin supplements did not alter the results for micronutrients. Our data suggest that intakes of cereals and grains, vegetables and beans are associated with minimal, if any, reduction in risk of early-stage breast cancer among young women.     

The association of diet, obesity, and breast cancer in Hawaii.

A case-control study of the association of dietary fat and animal protein consumption with breast cancer was conducted between 1975 and 1980 on Oahu, Hawaii. Data from this study were used to explore the relation of selected foods and the interaction of nutrients and foods with other factors, such as body size, age at menopause, and ethnicity on the risk for breast cancer. The sample included 272 postmenopausal breast cancer cases and 296 neighborhood controls. Study participants included Japanese and Caucasian women, aged 45 to 74, who were residents of Oahu. There was a suggestion of a positive-dose response relation (P < 0.01) between sausage consumption and the odds ratio for breast cancer. Significant odds ratios for breast cancer were also found for higher intakes (above the 50th percentile) of diary items, sausage, and all meats combined. The dose-response relation for nutrients and foods tended to be stronger among women with a high Benn's index (kg/cm1.5182) compared to women with a low Benn's index. In general, subjects with high dietary intakes of fat and animal protein who were in the upper 50th percentile of body size were at the greatest risk for breast cancer. However, there was no evidence for an interaction between the dietary variables and body size, ethnic group, age at menarche, age at menopause, or age at first birth that would affect the odds ratio for breast cancer. These data suggest that women with both a high intake of foods rich in fat and animal protein and with a large body size are at increased risk for breast cancer.     

Intake of Freshwater Fish and Associated Fatty Acids and Risk of Breast Cancer

To investigate the association between intake of freshwater fish and their fatty acids and the risk of breastcancer in Chinese women, we conducted a case-control study with 669 cases and 682 population-based controlsin Jiangsu Province of China. A structured questionnaire was used to elicit detailed information. Unconditionallogistic regression analysis was performed to calculate odds ratios (ORs) and 95% confidence intervals (CIs). Totalfreshwater fish intake was linked to decrease in the adjusted OR for breast cancer, but without dose-dependence.Analyses by freshwater fish species showed that consumption of black carp and silver carp was inversely relatedto breast cancer risk, with adjusted-ORs for the highest intake category of black carp (≥500g/month) of 0.54(95%CI=0.33-0.92; P trend<0.002) and for silver carp (≥1000g/month) of 0.19 (95%CI=0.11-0.33; P trend<0.001).In contrast, consumption of crucian carp was positively related to breast cancer risk, with an adjusted OR forthe highest intake category (≥1000g/month) of 6.09 (95%CI=3.04-12.2; P trend<0.001). Moderate intakes of SFA,PUFA, n3-PUFA and n6-PUFA from freshwater fish may decrease the risk of breast cancer among premenopausalwomen. The findings of this study suggest that intake of freshwater fish and their fatty acids may modify risk ofbreast cancer, and that different species of freshwater fish could have a different actions on breast cancer risk.Future epidemiologic studies are needed to know the effects of freshwater fish intake on breast cancer risk andthe cause of these effects.     

Dietary carotenoids and vitamins A, C, and E and risk of breast cancer

BACKGROUND: Data on intake of specific carotenoids and breast cancer risk are limited. Furthermore, studies of vitamins A, C, and E in relation to breast cancer risk are inconclusive. We have conducted a large, prospective study to evaluate long-term intakes of these nutrients and breast cancer risk. METHODS: We examined, by use of multivariate analysis, associations between intakes of specific carotenoids, vitamins A, C, and E , consumption of fruits and vegetables, and breast cancer risk in a cohort of 83234 women (aged 33-60 years in 1980) who were participating in the Nurses' Health Study. Through 1994, we identified 2697 incident cases of invasive breast cancer (784 premenopausal and 1913 postmenopausal). RESULTS: Intakes of beta-carotene from food and supplements, lutein/zeaxanthin, and vitamin A from foods were weakly inversely associated with breast cancer risk in premenopausal women. Strong inverse associations were found for increasing quintiles of alpha-carotene, beta-carotene, lutein/zeaxanthin, total vitamin C from foods, and total vitamin A among premenopausal women with a positive family history of breast cancer. An inverse association was also found for increasing quintiles of beta-carotene among premenopausal women who consumed 15 g or more of alcohol per day. Premenopausal women who consumed five or more servings per day of fruits and vegetables had modestly lower risk of breast cancer than those who had less than two servings per day (relative risk [RR] = 0.77; 95% confidence interval [CI] = 0.58-1.02); this association was stronger among premenopausal women who had a positive family history of breast cancer (RR = 0.29; 95% CI = 0.13-0.62) or those who consumed 15 g or more of alcohol per day (RR = 0.53; 95% CI = 0.27-1.04). CONCLUSIONS: Consumption of fruits and vegetables high in specific carotenoids and vitamins may reduce premenopausal breast cancer risk.     

Consumption of animal foods, cooking methods, and risk of breast cancer.

Cumulative evidence suggests a possible interaction of cooking methods with diet in the pathogenesis of breast cancer. Studies, however, are few and inconsistent. We evaluated the association of animal food intake and degree of browning by deep-frying with breast cancer risk in a population-based case-control study conducted during 1996-1998 among Chinese women in Shanghai, a population with a traditionally low risk of breast cancer. Included in the study were 1459 cases and 1556 age-frequency-matched controls with response rates of 91.1 and 90.3%, respectively. A validated food frequency questionnaire was used to obtain information on usual intake of animal foods and cooking oils and usual cooking methods. Increasing intake of red meat and freshwater fish was related to a moderately elevated risk of breast cancer risk. Stratified analyses showed that the positive association with red meat intake was primarily restricted to those who used deep-frying cooking method, particularly among those who deep-fried foods to well-done (odds ratio, 1.92; 95% confidence interval, 1.30-2.83 for the highest versus the lowest quintile; P for trend, 0.002). On the other hand, high intake of nonhydrogenated soybean cooking oil was related to a reduced risk of breast cancer among women who never deep-fried animal foods (odds ratio, 0.48; 95% confidence interval, 0.28-0.82 for the highest versus the lowest quintile; P for trend, 0.02). The positive association of breast cancer risk with red meat intake, especially well-done red meat, was more pronounced among women with a high body mass index than those without this risk factor, and the test for multiplicative interaction was statistically significant. This study suggests that high intake of deep-fried, well-done red meat may be associated with an increased risk of breast cancer, and the positive association may be modified by body weight. This study also suggests that nonhydrogenated soybean oil, if not used in high-temperature cooking, may be associated with a reduced risk of breast cancer.     

A case-control study of diet and prostate cancer.

We interviewed 328 men diagnosed with prostate cancer before the age of 75 years and 328 age-matched population controls. The principal hypotheses were that risk would increase with a high intake of total or saturated fat and would decrease with a high intake of carotene (beta-carotene equivalents) or lycopene. We also examined the associations of other nutrients and foods with risk. There was no evidence for an association between fat intake and risk, although the average fat intake was high and the range of fat intakes was narrow (medians of lower and upper thirds of percentage of energy from fat among controls were 34.3% and 42.9% respectively). Risk was lower in subjects with higher carotene intake: odds ratios 0.65 (95% CI 0.45-0.94) and 0.76 (0.53-1.10) in the middle and upper thirds of carotene intake respectively (P for trend = 0.150). Lycopene was not associated with risk. Among 13 other nutrients examined, the odds ratios in the top third of intake were below 0.8 for: potassium, 0.74 (0.51-1.09; P for trend = 0.054); zinc, 0.73 (0.49-1.08; P for trend = 0.126); iodine, 0.75 (0.51-1.11; P for trend = 0.077); vitamin B6 food only, 0.77 (0.53-1.12; P for trend = 0.077); and vitamin B6 including supplements, 0.70 (0.48-1.03; P for trend = 0.029). Among 18 foods examined, statistically significant associations were observed for: garlic as food, > or = 2/week vs never, 0.56 (0.33-0.93); garlic including supplements, > or = 2/week vs never, 0.60 (0.37-0.96); baked beans, > or = 2/week vs < 1/month, 0.57 (0.34-0.95); and garden peas, > or = 5/week vs < or = 3/month, 0.35 (0.13-0.91). This study does not support the hypothesis that fat increases risk and is equivocal in relation to carotene. The possible relationships of vitamin B6, garlic, beans and peas with risk for prostate cancer should be further investigated.