油炸食品：喉癌的一个风险因素？
Fried foods: a risk factor for laryngeal cancer?
作者信息
Bosetti C, Talamini R, Levi F, Negri E, Franceschi S, Airoldi L, La Vecchia C
机构信息
Istituto di Ricerche Farmacologiche Mario Negri, Via Eritrea 62, 20157 Milan, Italy.
出版信息
Br J Cancer. 2002 Nov 18;87(11):1230-3. doi: 10.1038/sj.bjc.6600639.
Abstract
The role of fried foods on laryngeal cancer risk was investigated in a case-control study from Italy and Switzerland on 527 cases and 1,297 hospital controls. A significant increased risk was found for high consumption of fried meat, fish, eggs and potatoes, with odds ratios of 1.6, 3.1, 1.9 and 1.9, respectively.
摘要
在意大利和瑞士开展的一项针对527例喉癌病例和1297名医院对照者的病例对照研究中，对油炸食品在喉癌风险中的作用进行了调查。研究发现，大量食用油炸肉类、鱼类、蛋类和土豆会显著增加患癌风险，其优势比分别为1.6、3.1、1.9和1.9。
相似文献
1
Fried foods: a risk factor for laryngeal cancer?油炸食品：喉癌的一个风险因素？
Br J Cancer. 2002 Nov 18;87(11):1230-3. doi: 10.1038/sj.bjc.6600639.
2
Fried potatoes and human cancer.炸土豆与人类癌症
Int J Cancer. 2003 Jul 1;105(4):558-60. doi: 10.1002/ijc.11118.
3
Food groups and laryngeal cancer risk: a case-control study from Italy and Switzerland.食物类别与喉癌风险：一项来自意大利和瑞士的病例对照研究。
Int J Cancer. 2002 Jul 20;100(3):355-60. doi: 10.1002/ijc.10485.
4
Fried foods, olive oil and colorectal cancer.油炸食品、橄榄油与结直肠癌
Ann Oncol. 2007 Jan;18(1):36-39. doi: 10.1093/annonc/mdl328. Epub 2006 Oct 3.
5
Role of fried foods and oral/pharyngeal and oesophageal cancers.油炸食品与口腔/咽喉癌和食管癌的关系。
Br J Cancer. 2005 Jun 6;92(11):2065-9. doi: 10.1038/sj.bjc.6602542.
6
Energy, macronutrients and laryngeal cancer risk.能量、宏量营养素与喉癌风险
Ann Oncol. 2003 Jun;14(6):907-12. doi: 10.1093/annonc/mdg251.
7
Diet diversity and the risk of laryngeal cancer: a case-control study from Italy and Switzerland.饮食多样性与喉癌风险：一项来自意大利和瑞士的病例对照研究。
Oral Oncol. 2009 Jan;45(1):85-9. doi: 10.1016/j.oraloncology.2008.02.011. Epub 2008 May 19.
8
Cessation of smoking and drinking and the risk of laryngeal cancer.戒烟戒酒与喉癌风险
Br J Cancer. 2002 Nov 18;87(11):1227-9. doi: 10.1038/sj.bjc.6600638.
9
Dietary consumption patterns and laryngeal cancer risk.饮食消费模式与喉癌风险。
Ear Nose Throat J. 2016 Jun;95(6):E32-8.
10
Processed meat and risk of selected digestive tract and laryngeal cancers.加工肉类与某些消化道和喉部癌症的风险。
Eur J Clin Nutr. 2019 Jan;73(1):141-149. doi: 10.1038/s41430-018-0153-7. Epub 2018 Apr 16.
引用本文的文献
1
[Oral squamous cell carcinoma and oral epithelial dysplasia : Pre- and postoperative diagnostics].[口腔鳞状细胞癌与口腔上皮发育异常：术前及术后诊断]
Pathologie (Heidelb). 2025 May 27. doi: 10.1007/s00292-025-01435-9.
2
Association of Fried Food Intake with Gastric Cancer Risk: A Systemic Review and Meta-Analysis of Case-Control Studies.油炸食品摄入与胃癌风险的关联：病例对照研究的系统评价和荟萃分析。
Nutrients. 2023 Jun 30;15(13):2982. doi: 10.3390/nu15132982.
3
Fried food consumption and the risk of pancreatic cancer: A large prospective multicenter study.油炸食品的摄入量与胰腺癌风险：一项大型前瞻性多中心研究。
Front Nutr. 2022 Jul 22;9:889303. doi: 10.3389/fnut.2022.889303. eCollection 2022.
4
Potato Consumption and Risk of Site-Specific Cancers in Adults: A Systematic Review and Dose-Response Meta-Analysis of Observational Studies.马铃薯摄入量与成人特定部位癌症风险的系统评价和剂量反应荟萃分析：观察性研究。
Adv Nutr. 2021 Oct 1;12(5):1705-1722. doi: 10.1093/advances/nmab024.
5
Pretreatment Dietary Patterns, Serum Carotenoids and Tocopherols Influence Tumor Immune Response in Head and Neck Squamous Cell Carcinoma.预处理饮食模式、血清类胡萝卜素和生育酚影响头颈部鳞状细胞癌的肿瘤免疫反应。
Nutr Cancer. 2021;73(11-12):2614-2626. doi: 10.1080/01635581.2020.1842895. Epub 2020 Dec 11.
6
OTX1 exerts an oncogenic role and is negatively regulated by miR129-5p in laryngeal squamous cell carcinoma.OTX1 在喉鳞状细胞癌中发挥致癌作用，并受 miR129-5p 的负调控。
BMC Cancer. 2020 Aug 24;20(1):794. doi: 10.1186/s12885-020-07279-1.
7
Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources.膳食脂质氧化产物毒素摄入带来的潜在不良公共卫生影响：油炸食品源的意义。
Nutrients. 2020 Apr 1;12(4):974. doi: 10.3390/nu12040974.
8
Egg Consumption and Risk of Upper Aero-Digestive Tract Cancers: A Systematic Review and Meta-Analysis of Observational Studies.鸡蛋摄入与上呼吸道-消化道癌症风险：观察性研究的系统评价和荟萃分析。
Adv Nutr. 2019 Jul 1;10(4):660-672. doi: 10.1093/advances/nmz010.
9
Dietary behaviors and survival in people with head and neck cancer: Results from Head and Neck 5000.头颈部癌症患者的饮食行为与生存：来自 Head and Neck 5000 的结果。
Head Neck. 2019 Jul;41(7):2074-2084. doi: 10.1002/hed.25660. Epub 2019 Jan 30.
10
Long non-coding RNA AC026166.2-001 inhibits cell proliferation and migration in laryngeal squamous cell carcinoma by regulating the miR-24-3p/p27 axis.长非编码 RNA AC026166.2-001 通过调控 miR-24-3p/p27 轴抑制喉鳞状细胞癌的细胞增殖和迁移。
Sci Rep. 2018 Feb 20;8(1):3375. doi: 10.1038/s41598-018-21659-5.
本文引用的文献
1
Food groups and laryngeal cancer risk: a case-control study from Italy and Switzerland.食物类别与喉癌风险：一项来自意大利和瑞士的病例对照研究。
Int J Cancer. 2002 Jul 20;100(3):355-60. doi: 10.1002/ijc.10485.
2
Dietary heterocyclic amines and the risk of lung cancer among Missouri women.饮食中的杂环胺与密苏里州女性患肺癌的风险
Cancer Res. 2000 Jul 15;60(14):3753-6.
3
Approaches for chronic disease prevention based on current understanding of underlying mechanisms.基于对潜在机制的当前理解的慢性病预防方法。
Am J Clin Nutr. 2000 Jun;71(6 Suppl):1710S-4S; discussion 1715S-9S. doi: 10.1093/ajcn/71.6.1710S.
4
Food groups, oils and butter, and cancer of the oral cavity and pharynx.食物类别、油类和黄油与口腔和咽喉癌
Br J Cancer. 1999 May;80(3-4):614-20. doi: 10.1038/sj.bjc.6690400.
5
Food, nutrition, and the prevention of cancer: a global perspective. American Institute for Cancer Research/World Cancer Research Fund, American Institute for Cancer Research, 1997.《食物、营养与癌症预防：全球视角》。美国癌症研究学会/世界癌症研究基金会，美国癌症研究学会，1997年。
Nutrition. 1999 Jun;15(6):523-6. doi: 10.1016/s0899-9007(99)00021-0.
6
Fried, well-done red meat and risk of lung cancer in women (United States).煎制的、熟透的红肉与美国女性患肺癌的风险
Cancer Causes Control. 1998 Dec;9(6):621-30. doi: 10.1023/a:1008805525525.
7
Case-control study on the role of heterocyclic amines in the etiology of upper aerodigestive cancers in Uruguay.乌拉圭关于杂环胺在上呼吸消化道癌症病因学中作用的病例对照研究。
Nutr Cancer. 1998;32(1):43-8. doi: 10.1080/01635589809514715.
8
Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake.模型系统和烹饪食品中的致癌杂环胺：关于形成、存在及摄入量的综述
Food Chem Toxicol. 1998 Sep-Oct;36(9-10):879-96. doi: 10.1016/s0278-6915(98)00061-1.
9
Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings.用不同方法烹饪至不同熟度的牛肉中的杂环胺含量以及由肉汁制成的肉卤。
Food Chem Toxicol. 1998 Apr;36(4):279-87. doi: 10.1016/s0278-6915(97)00162-2.
10
An assessment, and reproducibility of food frequency data provided by hospital controls.对医院对照提供的食物频率数据的评估及可重复性。
Eur J Cancer Prev. 1997 Jun;6(3):288-93. doi: 10.1097/00008469-199706000-00006.
Zotero 插件