Colli Janet Laura, Colli Albert
Division of Urology, Department of Surgery, University of Alabama at Birmingham, Birmingham, AL, USA.
Urol Oncol. 2005 Nov-Dec;23(6):390-8. doi: 10.1016/j.urolonc.2005.03.020.
From 1930 to 1992, prostate cancer mortality rates in the United States doubled and then declined somewhat until 2000. The objective of this study is to determine whether variations in prostate cancer mortality rates correlate with dietary changes that occurred over that period. Simple linear regression models were applied to age-adjusted prostate cancer mortality rates and per-capita consumption rates for 18 foods from 1930 to 2000. Correlation coefficients were calculated while comparing food consumption rates to prostate cancer mortality rates for the same year. Correlation coefficients were then recalculated when the prostate cancer mortality rates were compared with food consumption rates that occurred: 1 yr; 2 yr; 3 yr; and continuing in progression for 21 yr before the occurrence of the prostate cancer mortality. The largest positive correlation coefficients were associated with the consumption of: total meat (red meat, poultry and fish) (R = 0.83, T between 0 and 1); added fats and oils (R = 0.83, T = 21); ice cream (R = 0.83, T = 20); margarine (R = 0.81, T = 4); salad/cooking oil (R = 0.82, T between 3 and 4) and; vegetable shortening (R = 0.81, T between 1 and 2) where R is the correlation coefficient and T is the time in years between consumption and mortality. In conclusion, this study found strong positive correlations between prostate cancer mortality and the consumption of: total meat; added fats and oils, ice cream, salad/cooking oils, margarine, and vegetable shortening. The connection between total meat consumption and prostate cancer risk is consistent with previous studies in the literature. The link between salad/cooking oil consumption and prostate cancer risk may be consistent with past studies which suggest that mu-linolenic acid (a component of salad/cooking oils) is a suspected risk factor for prostate cancer.
从1930年到1992年，美国前列腺癌死亡率翻了一番，随后在2000年之前有所下降。本研究的目的是确定前列腺癌死亡率的变化是否与该时期发生的饮食变化相关。将简单线性回归模型应用于1930年至2000年18种食物的年龄调整后前列腺癌死亡率和人均消费率。在比较同一年的食物消费率与前列腺癌死亡率时计算相关系数。然后，当将前列腺癌死亡率与以下时间发生的食物消费率进行比较时重新计算相关系数：1年；2年；3年；并在前列腺癌死亡率发生前持续21年逐步计算。最大的正相关系数与以下食物的消费有关：总肉类（红肉、家禽和鱼类）（R = 0.83，T在0至1之间）；添加的油脂（R = 0.83，T = 21）；冰淇淋（R = 0.83，T = 20）；人造黄油（R = 0.81，T = 4）；沙拉/烹饪油（R = 0.82，T在3至4之间）以及；植物起酥油（R = 0.81，T在1至2之间），其中R是相关系数，T是消费与死亡之间的年数。总之，本研究发现前列腺癌死亡率与以下食物的消费之间存在强正相关：总肉类；添加的油脂、冰淇淋、沙拉/烹饪油、人造黄油和植物起酥油。总肉类消费与前列腺癌风险之间的联系与文献中先前的研究一致。沙拉/烹饪油消费与前列腺癌风险之间的联系可能与过去的研究一致，这些研究表明，多不饱和脂肪酸（沙拉/烹饪油的一种成分）是前列腺癌的疑似风险因素。
