NUTRITIONAL RISK-FACTORS AND OVARIAN-CANCER

被引：62

作者：

ENGLE, A

MUSCAT, JE

HARRIS, RE

机构：

[1] Division of Epidemiology, American Health Foundation, New York

[2] Department of Preventive Medicine, The Ohio State University, Columbus

来源：

NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL | 1991年 / 15卷 / 3-4期

关键词：

D O I：

10.1080/01635589109514132

中图分类号：

R73 [肿瘤学];

学科分类号：

100214 ;

摘要：

In a hospital-based case-control study, consumption of lactose-containing (dairy) foods and foods containing beta-carotene by 71 women with epithelial cancer of the ovary and 141 matched controls was investigated. No significant differences were found between cases and controls in the frequency of consumption of dairy foods or in the amount of lactose consumed. Consumption of carrots was found to decrease risk. Logistic regression analyses indicated a protective effect of high beta-carotene intake (odds ratio = 0.3, 95% confidence interval = 0.1-0.8), after adjusting for body mass, smoking, and lactose consumption.

引用

页码：239 / 247

页数：9

共 25 条

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