De Stefani E, Deneo-Pellegrini H, Ronco A L, Boffetta P, Brennan P, Muñoz N, Castellsagué X, Correa P, Mendilaharsu M
Registro Nacional de Cáncer, Montevideo, Uruguay.
Br J Cancer. 2003 Oct 6;89(7):1209-14. doi: 10.1038/sj.bjc.6601239.
In the time period January 1998-December 2000, a case-control study on squamous cell cancer of the oesophagus was conducted in Montevideo, Uruguay. The main objective of the study was to estimate the odds ratios (ORs) associated with main food groups. For this purpose, 166 patients afflicted with squamous cell oesophageal cancer and 664 hospitalised controls were frequency matched on age and sex. Both series of patients were administered with a structured questionnaire. Aside from queries related with tobacco smoking, alcohol drinking and maté drinking, patients were interviewed with a food-frequency questionnaire (FFQ) on 64 items, representative of the usual Uruguayan diet. Red meat, salted meat and boiled meat displayed strong direct associations (OR for red meat 2.4, 95% CI 1.4-4.2). On the other hand, fish and total white meat showed moderate protective effect (OR for total white meat 0.5, 95% CI 0.3-0.9). Total fruit intake displayed a strong inverse association (OR 0.2, 95% CI 0.1-0.4), whereas total vegetable consumption presented a weak inverse association (OR for total vegetable intake 0.7, 95% CI 0.4-1.2). These results suggest that vegetables, mainly cooked vegetables, are rich in thermolabile protective substances. On the other hand, boiled (stewed) meat, which is ingested at high temperature could be, like maté, a risk factor for squamous cell cancer of the oesophagus.
1998年1月至2000年12月期间，在乌拉圭蒙得维的亚开展了一项关于食管鳞状细胞癌的病例对照研究。该研究的主要目的是估计与主要食物组相关的比值比（OR）。为此，166例食管鳞状细胞癌患者和664例住院对照者按年龄和性别进行了频数匹配。两组患者均接受了结构化问卷调查。除了询问吸烟、饮酒和饮用马黛茶的情况外，还对患者进行了一份包含64个项目的食物频率问卷（FFQ）访谈，这些项目代表了乌拉圭的日常饮食。红肉、咸肉和煮肉显示出强烈的直接关联（红肉的OR为2.4，95%可信区间为1.4 - 4.2）。另一方面，鱼类和总白肉显示出中度的保护作用（总白肉的OR为0.5，95%可信区间为0.3 - 0.9）。水果总摄入量显示出强烈的负相关（OR为0.2，95%可信区间为0.1 - 0.4），而蔬菜总消费量呈现出微弱的负相关（蔬菜总摄入量的OR为0.7，95%可信区间为0.4 - 1.2）。这些结果表明，蔬菜，主要是煮熟的蔬菜，富含热不稳定的保护物质。另一方面，高温摄入的煮（炖）肉可能像马黛茶一样，是食管鳞状细胞癌的一个危险因素。
