2015年日本因过度食用红肉和加工肉而导致的癌症负担
Sarah Krull Abe1, Ribeka Takachi2, Junko Ishihara3
1Division of Prevention, Center for Public Health Sciences, National Cancer Center, Tokyo, Japan.
GHM open
|March 27, 2025
概括
过度食用红肉和加工肉与癌症有关. 然而,在日本,可归因于这些肉类的癌症发病率和死亡率非常低,这表明监测可能不有效.
科学领域:
- 在瘤学瘤学.
- 营养流行病学 营养流行病学
- 公共卫生 公共卫生
背景情况:
- 国际癌症研究机构将红肉归类为可能致癌的,加工肉类归类为致癌的.
- 世界癌症研究基金和美国癌症研究所将加工肉与结直肠癌联系起来.
- 有证据表明,肉类消费与癌症风险之间存在潜在联系.
研究的目的:
- 估计日本因食用红肉和加工肉类而导致的癌症发病率和死亡率.
- 评估肉类消费对日本人口癌症负担的影响.
- 为公众健康战略提供有关肉类消费和癌症预防的信息.
主要方法:
- 利用日本国家健康和营养调查2005年肉类消费数据.
- 红肉的最佳消费量定义为<71.4g/天,加工肉的最佳消费量为<0g/天.
- 根据性别和年龄组计算癌症发病率和死亡率的计算人口归因分数 (PAF).
主要成果:
- 红肉的癌症发病率为0.01%,加工肉的发病率为0.4%.
- 红肉的癌症死亡率为0.0002%,加工肉的死亡率为0.3%.
- 在日本人口中,可归因的分数特别低.
结论:
- 日本目前的红肉和加工肉类消费水平与癌症发病率和死亡率最小有关.
- 监测肉类消费可能不是减少日本癌症负担的重要策略.
- 可能需要进一步的研究来了解特定人群中肉类消费和癌症风险的细微差别.
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