肉类消费和结直肠癌的风险
Ann Chao1, Michael J Thun, Cari J Connell
1Epidemiology and Surveillance Research, American Cancer Society, Atlanta, Ga 30329-4251, USA.
JAMA
|January 13, 2005
概括
长期高消费红色和加工肉类与偏远结肠癌和直肠癌的风险增加有关. 相反,长期食用家禽和鱼类可能会降低结肠癌的风险.
科学领域:
- 流行病学 流行病学
- 营养科学 营养科学
- 在瘤学瘤学.
背景情况:
- 流行病学研究表明,红肉和加工肉类消费与结直肠癌之间存在联系,但长期影响和结直肠癌相关性需要进一步调查.
- 很少有研究专门分析了持续的肉类摄入模式对癌症风险的影响.
研究的目的:
- 调查最近和长期消费各种肉类与患结肠和直肠癌的风险之间的联系.
- 为了澄清饮食模式在长时间内对结直肠癌发展的作用.
主要方法:
- 一项大型队列研究 (148,610名成年人) 进行了重复的肉类消费评估 (1982年和1992/1993年),以追踪发生的结直肠癌诊断.
- 癌症预防研究II (CPS II) 营养队列数据被使用,随访时间为2001年8月31日.
- 发病率比率 (RR) 被计算出来,以评估与肉类摄入相关的癌症风险.
主要成果:
- 最近大量摄入红色和加工肉类与结肠癌风险增加有关,但在对共变量进行调整后,这种关联减少了.
- 长期高消费加工肉与更高的偏远结肠癌风险相关 (RR,1.50).
- 持续高摄入红肉与增加直肠癌风险有关 (RR,1.71),而长期的家禽和鱼类消费与结肠癌风险呈反向关联.
结论:
- 检查长期的饮食模式,特别是肉类消费,对于评估癌症风险是有价值的.
- 长期高摄入红色和加工肉类似乎会增加远端大肠癌的风险.
- 研究结果支持持续高摄入红肉与增加直肠癌风险之间的联系.
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