Dai Qi, Shu Xiao-Ou, Jin Fan, Gao Yu-Tang, Ruan Zhi-Xian, Zheng Wei
Department of Medicine and Vanderbilt-Ingram Cancer Center, Vanderbilt University, Nashville, Tennessee 37232-8300, USA.
Cancer Epidemiol Biomarkers Prev. 2002 Sep;11(9):801-8.
Cumulative evidence suggests a possible interaction of cooking methods with diet in the pathogenesis of breast cancer. Studies, however, are few and inconsistent. We evaluated the association of animal food intake and degree of browning by deep-frying with breast cancer risk in a population-based case-control study conducted during 1996-1998 among Chinese women in Shanghai, a population with a traditionally low risk of breast cancer. Included in the study were 1459 cases and 1556 age-frequency-matched controls with response rates of 91.1 and 90.3%, respectively. A validated food frequency questionnaire was used to obtain information on usual intake of animal foods and cooking oils and usual cooking methods. Increasing intake of red meat and freshwater fish was related to a moderately elevated risk of breast cancer risk. Stratified analyses showed that the positive association with red meat intake was primarily restricted to those who used deep-frying cooking method, particularly among those who deep-fried foods to well-done (odds ratio, 1.92; 95% confidence interval, 1.30-2.83 for the highest versus the lowest quintile; P for trend, 0.002). On the other hand, high intake of nonhydrogenated soybean cooking oil was related to a reduced risk of breast cancer among women who never deep-fried animal foods (odds ratio, 0.48; 95% confidence interval, 0.28-0.82 for the highest versus the lowest quintile; P for trend, 0.02). The positive association of breast cancer risk with red meat intake, especially well-done red meat, was more pronounced among women with a high body mass index than those without this risk factor, and the test for multiplicative interaction was statistically significant. This study suggests that high intake of deep-fried, well-done red meat may be associated with an increased risk of breast cancer, and the positive association may be modified by body weight. This study also suggests that nonhydrogenated soybean oil, if not used in high-temperature cooking, may be associated with a reduced risk of breast cancer.
越来越多的证据表明，烹饪方法与饮食可能在乳腺癌发病机制中存在相互作用。然而，相关研究较少且结果不一致。在1996年至1998年期间针对上海的中国女性开展的一项基于人群的病例对照研究中，我们评估了动物性食物摄入量以及油炸导致的褐变程度与乳腺癌风险之间的关联。上海女性传统上患乳腺癌的风险较低。该研究纳入了1459例病例和1556例年龄频率匹配的对照，应答率分别为91.1%和90.3%。使用经过验证的食物频率问卷来获取关于动物性食物和食用油的通常摄入量以及常用烹饪方法的信息。红肉和淡水鱼摄入量的增加与乳腺癌风险适度升高有关。分层分析表明，与红肉摄入量的正相关主要局限于使用油炸烹饪方法的人群，特别是那些将食物炸至熟透的人（最高五分位数与最低五分位数相比，比值比为1.92；95%置信区间为1.30至2.83；趋势检验P值为0.002）。另一方面，在从不油炸动物性食物的女性中，高摄入非氢化大豆食用油与乳腺癌风险降低有关（最高五分位数与最低五分位数相比，比值比为0.48；95%置信区间为0.28至0.82；趋势检验P值为0.02）。乳腺癌风险与红肉摄入量（尤其是熟透的红肉）的正相关在体重指数高的女性中比没有该风险因素的女性更为明显，相乘交互作用检验具有统计学意义。这项研究表明，高摄入油炸、熟透的红肉可能与乳腺癌风险增加有关，且这种正相关可能会因体重而改变。这项研究还表明，非氢化大豆油如果不用于高温烹饪，可能与乳腺癌风险降低有关。
