Diet and risk of cancer of the upper aerodigestive tract - I. Foods

被引：48

作者：

De Stefani, E

Deneo-Pellegrini, H

Mendilaharsu, M

Ronco, A

机构：

[1] Registro Nacl Canc, Montevideo, Uruguay

[2] Inst Nacl Oncol, Lab Anat Patol, Montevideo, Uruguay

来源：

ORAL ONCOLOGY | 1999年 / 35卷 / 01期

关键词：

foods; red meat; vegetables; fruits; legumes; cancer;

D O I：

10.1016/S1368-8375(98)00060-8

中图分类号：

R73 [肿瘤学];

学科分类号：

100214 ;

摘要：

In order to examine the risks of cancer of the upper aerodigestive tract associated with food groups, a case-control study was conducted in Uruguay in the period January 1996-December 1997. All patients afflicted with cancer of the oral cavity, pharynx, larynx, and esophagus, were included in the study. Cases were frequency-matched with hospitalized patients on age, sex, residence, and urban/rural status. A strong association with red meat intake was observed (OR 2.4, 95% CI 1.2-4.8), whereas vegetables, fruits and legumes were associated with an inverse association (OR for fruits 0.3, 95% CI 0.2-0.6). Salted meat, a possible source of nitrosamines, was associated with an increased risk of 60% for esophageal cancer. Possible mechanisms for these findings are discussed. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：17 / 21

页数：5

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