饮食、营养素与结肠癌——基于全人群的病例-对照研究

本文以大样本全人群病例一对照研究数据分析食物摄入频度、摄入量及营养素与结肠癌的关系。结果表明:大多数蔬菜、粗纤维、维生素C、维生素B_2、钙、铁等营养素降低结肠癌的发病危险性;动物性食品、脂肪、能量与结肠癌的发病危险性关系不甚密切;油炸、腌制、咸霉食品增高结肠癌发病的相对危险度;葱蒜类、海带紫菜与结肠癌发病危险呈负相关。还探讨了结肠癌高低发地区病因学的异同以及膳食调查的回忆误差,食物摄入频度与摄入量对反映饮食与肿瘤之间联系的差异。

DIET AND NUTRIENTS AS RISK FACTORS OF COLON CANCER-A POPULATION-BASED CASE-CONTROL STUDY IN SHANGHAI

In order to describe the epidemiological features and explore the risk factors of colon cancer, a population-based case-control study involving 476 cases of colon cancer and 857 controls matched by age and sex was carried out from Sep. 1988 to Aug. 1989. In this paper the risk factors related to colon cancer are reported as follows; The major risk factors of colon cancer in the area were generally in accordance with the prevalent hypothesis, colon cancer in Shanghai urban area may present the characteristics of low risk areas. Analysis of single and multiple factors of food intake frequency and quantity indicated that most vegetables usually cast a protective effect. Males in the highest quartile of intake of vegetables had a OR of 0.4 (P trend< 0.001), the OR for females was 0.6 (P trend = 0.03). Similar effect was also found in the analysis of nutrients of crude fiber, calcium, vitamin B2, vitamin C. The intake of fat and meat slightly related with the risk of colon cancer. Investigation of dietary habit revealed that oil-fried, pickled, salted foods increased the risk. Increased intake of garlic and Welsh onion was associated with a decreased relative risk of 0.6 (P trend=0.01) for males and 0.7 (P trend = 0.44) for females. Seaweeds (kelp and laver) seemed to be more preventive. The recall bias in dietary survey was also studied.