Animal Origin Foods and Colorectal Cancer Risk: A Report From the Shanghai Women's Health Study

被引：78

作者：

Lee, Sang-Ah ^{[2
]}

Shu, Xiao Ou ^{[1
,2
]}

Yang, Gong ^{[2
]}

Li, Honglan ^{[3
]}

Gao, Yu-Tang ^{[3
]}

Zheng, Wei ^{[2
]}

机构：

[1] Vanderbilt Univ, Med Ctr, Inst Med & Publ Hlth, Vanderbilt Epidemiol Ctr,Dept Med,Sch Med, Nashville, TN 37203 USA

[2] Vanderbilt Univ, Sch Med, Vanderbilt Ingram Canc Ctr, Nashville, TN 37203 USA

[3] Shanghai Canc Inst, Dept Epidemiol, Shanghai, Peoples R China

来源：

NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL | 2009年 / 61卷 / 02期

关键词：

MEAT CONSUMPTION; COLON-CANCER; DIETARY-FAT; RED MEAT; GENETIC SUSCEPTIBILITY; RECTAL-CANCER; WELL-DONE; FOLLOW-UP; COHORT; JAPAN;

D O I：

10.1080/01635580802419780

中图分类号：

R73 [肿瘤学];

学科分类号：

100214 ;

摘要：

The association of animal-origin food consumption and cooking patterns with colorectal cancer (CRC) risk was evaluated in a cohort of 73,224 participants of the Shanghai Women's Health Study. After a mean follow-up time of 7.4 yr, 394 incident cases of CRC (colon = 236; rectal = 158) were diagnosed. Overall, no association was found between the risk of CRC and intake of total meat and total fish. Eel (Ptrend = 0.01), shrimp (Ptrend = 0.06), and shellfish (Ptrend = 0.04) consumption were positively associated with CRC risk. High egg intake and high intake of total cholesterol were also related to risk of CRC (RR for the highest vs. lowest quintiles of intake were 1.4 (95% CI = 1.1-2.0) for eggs and 1.6 (95% CI = 1.1-2.3) for cholesterol). Milk intake was inversely associated with the risk of colon cancer (Ptrend = 0.05). Common Chinese cooking practices except the smoking method of cooking were not related to CRC risk. The latter was positively associated with colon cancer (RR = 1.4 for ever vs. never, 95% CI = 1.1-1.9). A possible role of cholesterol and environmental pollution in the etiology of CRC was suggested.

引用

页码：194 / 205

页数：12

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