饮食因素与女性乳腺癌危险性的病例对照研究

目的]探讨各类饮食因素与女性乳腺癌危险性的关系。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月至10月间确诊的乳腺癌患者(n=356)和全人群对照(n=925)的一般情况和饮食摄入情况等,采用量化食物摄入频度问卷调查表估价之前5年内的食物摄入情况。结果]经调整潜在混杂因素后多因素分析发现,以最低摄入量组作参照,新鲜豆类每月平均摄入量在1773g~3748g、>3748g者患乳腺癌的危险性显著下降,OR值(95%CI)分别是0.63(95%CI=0.43~0.93)和0.61(95%CI=0.41~0.91),并有剂量效应关系(P<0.01)。其中毛豆、其他新鲜豆类分别和乳腺癌危险性呈负相关(P<0.01,P=0.04)。将每年摄入量按四分位法分组后,以最低剂量组作参比,随着腌晒类食品和油炸食品摄入量的增加女性患乳腺癌的危险性也增加(趋势检验P=0.02,P=0.01)。结论]新鲜豆类对女性乳腺癌具有保护作用,而各类腌晒食品和油炸食品特别是油炸鱼/肉、油炸面食以及油煎花生米可增加女性乳腺癌的危险性。

Population-based Case-control Study of The Relationship between Dietary,Factors and Risk of Breast Cancer

To investigate the relationship between dietary factors and risk of breast cancer.We conducted a population-based case-control study among Chinese women in Shanghai from April1999to October1999.The study included356cases with breast cancer and925controls.A quantitative food-frequency questionnaire was used to assess of food intakes over the previous5years.After adjusting for potential confounding factors fresh beans intake>1773g/month significantly decreased risk of breast can-cer,with adjusted odds ratios(95%confidential interval)being0.63(0.43~0.93,1773g/m~3748g/m)and0.61(0.41~0.91,>3748g/m),respectively(trends test,P<0.01).The negative correlation were observed between risk of breast cancer and intake of fresh soybean(trends test,P<0.01)or other fresh beans(trends test,P=0.04).The risk of breast cancer significantly increased with increasing intake of preserved foods(trends test,P=0.02),fried foods(trends test,P=0.01).Conclusion]Our data suggests that fresh beans including fresh soybean and other fresh beans intake is associated with reducing risk of breast cancer.And preserved foods and fried foods intakes is associated with increasing,risk of breast cancer.