Zheng W, Blot W J, Shu X O, Diamond E L, Gao Y T, Ji B T, Fraumeni J F
Shanghai Cancer Institute, Department of Epidemiology, People's Republic of China.
Int J Cancer. 1992 Oct 21;52(4):557-61. doi: 10.1002/ijc.2910520410.
A population-based case-control study of cancer of the nasal cavity and sinuses, involving interviews of 60 incident cases and 414 controls, was conducted in Shanghai. Cigarette smoking was associated with a mild elevation in risk of squamous-cell carcinoma but not cancers of other cell types. Occupational exposures to wood and silica dusts and to petroleum products, and the use of wood and straw as cooking fuel, were linked to moderate increases in risk, while 4-fold or greater increases were associated with a history of chronic nasal diseases, including those occurring 10 or more years prior to cancer diagnosis. Dietary analyses revealed a significant protective effect of consumption of allium vegetables, oranges and tangerines, with a 50% reduced risk of nasal cancer among individuals in the highest intake group of these foods. Consumption of salt-preserved vegetables, meat and fish was associated with a significantly increased risk of nasal cancer in a dose-response fashion, with a 5-fold excess observed for the heaviest intake of these salted foods. These findings suggest that dietary factors may contribute to the development of nasal cancer.
在上海开展了一项基于人群的鼻腔和鼻窦癌病例对照研究，对60例新发病例和414名对照进行了访谈。吸烟与鳞状细胞癌风险轻度升高有关，但与其他细胞类型的癌症无关。职业暴露于木材、二氧化硅粉尘和石油产品，以及使用木材和稻草作为烹饪燃料，与风险适度增加有关，而风险增加4倍或更高则与慢性鼻腔疾病史有关，包括癌症诊断前10年或更早发生的疾病。饮食分析显示，食用葱属蔬菜、橙子和橘子具有显著的保护作用，在这些食物摄入量最高的人群中，患鼻癌的风险降低了50%。食用腌制蔬菜、肉类和鱼类与鼻癌风险显著增加呈剂量反应关系，在这些腌制食品摄入量最大的人群中，观察到风险高出5倍。这些发现表明，饮食因素可能有助于鼻癌的发生。
