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胃肠道癌症的饮食风险因素:北印度的一项病例控制研究
Shoket Nadeem1, Kumar Dinesh2, Zargar Tasneef3
1Department of Medical Oncology, American Oncology Institute, ASCOMS Jammu, Union Territory of J and K, India.
Journal of cancer research and therapeutics
|October 3, 2023
概括
饮食习惯显著影响胃肠道 (GI) 癌症风险. 避免热,茶,酒精和吸烟,同时增加水果,蔬菜和纤维的摄入量,可以减少胃肠道癌的发生率.
科学领域:
- 在瘤学瘤学.
- 营养科学 营养科学
- 流行病学 流行病学
背景情况:
- 饮食因素对预防癌症至关重要,三分之一的癌症死亡与饮食有关.
- 胃肠道 (GI) 癌症对全球健康构成重大负担.
研究的目的:
- 调查饮食模式与患上特定胃肠道癌症的风险之间的关联.
- 确定可能增加或减少肠胃肠道癌症风险的特定食物和习惯.
主要方法:
- 一项涉及171例胃肠道癌症病例和318例对照 (151例医院,167例健康) 的病例对照研究.
- 通过食物频率调查问卷收集数据.
- 使用几率比率 (OR) 的统计分析,使用95%的置信区间和千平方测试.
主要成果:
- 热的茶,酒精和吸烟与增加肠道癌症风险有关.
- 新鲜准备的食物,甜茶,食纤维 (小麦,豆类),水果和蔬菜都显示出保护作用.
- 非素食食品,菜,酸菜和红与更高的胃肠道癌症风险有关,而乳制品和混合香料则提供了保护.
结论:
- 这项研究提供了饮食与胃肠道癌症相关性的证据,突出了可预防的危险因素.
- 这些发现支持饮食修改以预防胃肠道癌症,并需要进一步研究.
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