结、直肠癌与营养因素的流行病学研究

本研究为一项基于人群的病例对照研究，以比较结、直肠癌发病危险因素的差异性。结果表明：①饱和脂肪酸和猪肉类食物的摄入量多可能是结肠癌的重要的危险因素，而与直肠癌关系不密切。②蔬菜类食品（尤其是十字花科类、鲜豆类、根茎类、海带紫菜类）、新鲜水果以及一些主要来源于植物性食品的营养素（如膳食纤维、胡萝卜素，维生素Ｃ等）的摄入量少使结、直肠癌发病危险性增加，这些因素与直肠癌的关系相对较为密切。③高摄入油炸和腌制食品均显著增加结、直肠癌的相对危险度。④结肠癌病例组一级亲属中有大肠癌患者的比例是对照组的２．９倍（Ｐ＜Ｏ．０１），直肠癌病例组仅为１．６倍（Ｐ＞０．０５）。

Dietary Factors and Cancer of the Colon and Rectum in a Population based Casecontrol Study in Shanghai

The study was a population-based case control one, to compare possible difference in the risk factors between colonic and rectal cancer. This study showed that:(1) High intake of pork and saturated fat was an important risk factor for colon cancer, and only slightly related to rectal cancer. (2) Low consumption of vegetables especially cruciferous vegetables, rhizome vegetables, sea weeds, legume vegetables, dietary fiber and some vitamins mainly derived from vegetables, e.g. vitamin c and carotene, was associated with an increased risk for both colonic and rectal cancer, and these factors were closer relationship with rectal cancer than colon cacer. (3) High intake of the fried and pickled foods significantly increase the risk of occurrence of these cancers. (4) The ratio of bowel cancer in first degree relatives of colon cancer cases was 2.9 times of control group (P<0.01), but the ratio for rectal cancer was only 1.6 times (P>0.05) compared with control group.