Zhong L, Goldberg M S, Gao Y T, Jin F
Joint Departments of Epidemiology, Biostatistics and Occupational Health, McGill University, Montreal, Canada.
Epidemiology. 1999 Sep;10(5):488-94.
Associations between indoor air pollution from Chinese-style cooking and lung cancer have been found in several investigations. To provide more detailed estimates of the associations while accounting for key confounding factors, we conducted a population-based, case-control study of lung cancer among nonsmoking women living in Shanghai, the People's Republic of China. Five hundred four incident, primary lung cancer cases diagnosed from February 1992 through January 1994 were identified through the population-based Shanghai Cancer Registry. A control group of 601 nonsmoking women was selected randomly from the Shanghai-Residential Registry, and they were frequency-matched to the expected age distribution of the cases. Exposure to indoor air pollutants from Chinese-style cooking was ascertained through in-person interviews. We estimated adjusted odds ratios (OR) and 95% confidence intervals (CI) by unconditional logistic regression. There were similar patterns of excess risk for exposure to indoor air pollutants from Chinese-style cooking across different histological types of lung cancer. Women who did not have a separate kitchen experienced a 28% increased risk of lung cancer (OR = 1.28; 95% CI = 0.98-1.68). We found little association with area of the windows of the apartment where subjects had lived for the longest period of time. Heating cooking oils to high temperatures was associated with a 1.64-fold increased risk of lung cancer (95% CI = 1.24-2.17). An 84% excess risk was found among women who most often cooked with rapeseed oil (OR = 1.84; 95% CI = 1.12-3.02). Lung cancer risks were also related to "considerable" smokiness of the kitchen during cooking (OR = 2.38; 95% CI = 1.58-3.57), frequent eye irritation during cooking (OR = 1.68; 95% CI = 1.02-2.78), to a more than weekly use of frying (OR = 2.09; 95% CI = 1.14-3.84) and deep-frying (OR = 1.88; 95% CI = 1.06-3.32). This population-based case-control study confirmed that exposure to indoor air pollution from Chinese-style cooking, especially cooking unrefined rapeseed oil at high temperatures in woks, may increase the risk of lung cancer.
在多项调查中发现，中式烹饪产生的室内空气污染与肺癌之间存在关联。为了在考虑关键混杂因素的情况下更详细地评估这种关联，我们在中国上海市对不吸烟女性进行了一项基于人群的肺癌病例对照研究。通过基于人群的上海癌症登记处，确定了1992年2月至1994年1月期间确诊的504例原发性肺癌新发病例。从上海居民登记处随机选取了601名不吸烟女性作为对照组，并按照病例的预期年龄分布进行频率匹配。通过面对面访谈确定了中式烹饪产生的室内空气污染物暴露情况。我们通过无条件逻辑回归估计了调整后的优势比（OR）和95%置信区间（CI）。不同组织学类型的肺癌患者中，中式烹饪产生的室内空气污染物暴露导致的额外风险模式相似。没有独立厨房的女性患肺癌的风险增加了28%（OR = 1.28；95% CI = 0.98 - 1.68）。我们发现，与受试者居住时间最长的公寓窗户面积之间几乎没有关联。高温加热食用油与肺癌风险增加1.64倍相关（95% CI = 1.24 - 2.17）。在最常使用菜籽油烹饪的女性中发现额外风险增加了84%（OR = 1.84；95% CI = 1.12 - 3.02）。肺癌风险还与烹饪时厨房“相当”烟雾弥漫（OR = 2.38；95% CI = 1.58 - 3.57）、烹饪时频繁眼睛不适（OR = 1.68；95% CI = 1.02 - 2.78）、每周多次使用煎炒（OR = 2.09；95% CI = 1.14 - 3.84）和油炸（OR = 1.88；95% CI = 1.06 - 3.32）有关。这项基于人群的病例对照研究证实，中式烹饪产生的室内空气污染暴露，尤其是在炒锅中高温烹饪未精炼菜籽油，可能会增加患肺癌的风险。
