Hu Jinfu, Mao Yang, White Kathy
Surveillance and Risk Assessment Division, Centre for Chronic Disease Prevention and Control, Population and Public Health Branch, Health Canada, Ottawa, Ontario, Canada.
Cancer Causes Control. 2003 Oct;14(8):705-14. doi: 10.1023/a:1026310323882.
To assess the role of diet and vitamin or mineral supplements in renal cell carcinoma (RCC) risk.
Mailed questionnaires were completed by 1279 (691 male and 588 female) newly diagnosed histologically confirmed RCC cases and 5370 (2696 male and 2674 female) population controls between 1994 and 1997 in eight Canadian provinces. Measurement included information on socioeconomic status, smoking habits, alcohol use, diet, and vitamin or mineral supplements. Odds ratios (ORs) and 95% confidence intervals (CIs) were derived through unconditional logistic regression.
A significant inverse association with RCC was observed with increasing total consumption of vegetables and vegetable juices for males and females combined. Increased consumption for two specific vegetable groups was inversely associated among females but not males: for females, the adjusted ORs for the highest quartile of consumption compared with the lowest were 0.5 (95% CI = 0.4-0.7) and 0.6 (95% CI = 0.4-0.8), p < 0.0001 and p = 0.0002 for dark-green vegetables and cruciferous vegetables, respectively. An increased risk was observed (for males and females combined) with increased consumption of hamburger and sausage: adjusted ORs for highest level versus lowest level were 1.4 (95% CI = 1.1-1.8) and 1.5 (95% CI = 1.2-2.0), respectively, p = 0.003 and 0.01. Beef, pork or lamb as a main dish and processed meats were also associated with increased RCC. Red meats and processed meats had a positive association with RCC among males who had smoked or were overweight; among females this was the case for hamburger only. Significant inverse associations were observed for females taking vitamin E or calcium supplements. Among males, those taking vitamin E or iron for more than 5 years had reduced risks.
Our findings add to the evidence that diet may play an important role in the etiology of RCC; the risk of RCC may be reduced by changes in nutritional habits.
评估饮食及维生素或矿物质补充剂在肾细胞癌（RCC）风险中的作用。
1994年至1997年间，在加拿大的八个省份，1279例（691例男性和588例女性）新诊断的经组织学确诊的RCC病例和5370例（2696例男性和2674例女性）人群对照完成了邮寄问卷调查。测量内容包括社会经济状况、吸烟习惯、饮酒情况、饮食以及维生素或矿物质补充剂方面的信息。通过无条件逻辑回归得出比值比（OR）和95%置信区间（CI）。
男性和女性蔬菜及蔬菜汁总摄入量增加与RCC呈显著负相关。女性中，两种特定蔬菜组的摄入量增加与RCC呈负相关，而男性则不然：对于女性，摄入量最高四分位数与最低四分位数相比，调整后的OR分别为0.5（95%CI = 0.4 - 0.7）和0.6（95%CI = 0.4 - 0.8），深绿色蔬菜和十字花科蔬菜的p值分别<0.0001和p = 0.0002。汉堡和香肠摄入量增加会增加（男性和女性合计）RCC风险：最高水平与最低水平相比，调整后的OR分别为1.4（95%CI = 1.1 - 1.8）和1.5（95%CI = 1.2 - 2.0），p = 0.003和0.01。以牛肉、猪肉或羊肉为主菜以及加工肉类也与RCC增加有关。红肉和加工肉类在吸烟或超重的男性中与RCC呈正相关；在女性中，仅汉堡有此关联。服用维生素E或钙补充剂的女性存在显著负相关。在男性中，服用维生素E或铁超过5年的人风险降低。
我们的研究结果进一步证明饮食可能在RCC病因中起重要作用；改变营养习惯可能降低RCC风险。
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