Kotsopoulos Joanne, Liede Alexander, De Matsuda Maria Lourdes Leon, Sun Ping, Narod Steven A
Centre for Research in Women's Health, Women's College Hospital, University of Toronto, Ontario, Canada.
Cancer Causes Control. 2006 Apr;17(3):341-8. doi: 10.1007/s10552-005-0401-8.
Among Asian countries, the highest age-standardized rates of breast cancer have been reported for the Philippines. The influence of diet and lifestyle factors as possible contributors to these high rates has not been well-studied. We conducted a case-control study in Manila to examine the association between methods of cooking and the risk of breast cancer.
Eligible subjects were women undergoing evaluation at the Philippine General Hospital (PGH), Manila for a breast problem. All of the women completed a risk factor questionnaire prior to the determination of their case (n = 240) or control (n = 240) status. Information regarding current, as well as usual method of cooking in the household at 12 years of age was obtained.
Boiling food in coconut milk was associated with a significantly increased risk of breast cancer (odds ratio (OR) = 2.2; 95% confidence interval (CI) 1.3-3.8). There were positive associations between boiling food in coconut milk and the risk of breast cancer currently (OR = 1.9; 95% CI 1.0-3.3), and at 12 years of age (OR = 2.9; 95% CI 1.6-5.5). A positive association between frying food and breast cancer risk was restricted to women whose household fried food at 12 years of age (OR = 1.89; 95% CI 1.1-3.4).
The results of this study suggest that various cooking methods during adolescence and possibly in adulthood may be associated with an increased risk of breast cancer. These findings require confirmation.
在亚洲国家中，菲律宾报告的乳腺癌年龄标准化发病率最高。饮食和生活方式因素作为这些高发病率的可能促成因素，尚未得到充分研究。我们在马尼拉进行了一项病例对照研究，以检验烹饪方法与乳腺癌风险之间的关联。
符合条件的受试者是在马尼拉菲律宾总医院（PGH）接受乳腺问题评估的女性。所有女性在确定其病例（n = 240）或对照（n = 240）状态之前，都完成了一份风险因素问卷。获取了有关当前以及12岁时家庭常用烹饪方法的信息。
用椰奶煮食物与乳腺癌风险显著增加相关（优势比（OR）= 2.2；95%置信区间（CI）1.3 - 3.8）。用椰奶煮食物与当前乳腺癌风险（OR = 1.9；95% CI 1.0 - 3.3）以及12岁时乳腺癌风险（OR = 2.9；95% CI 1.6 - 5.5）之间存在正相关。油炸食物与乳腺癌风险之间的正相关仅限于12岁时家庭油炸食物的女性（OR = 1.89；95% CI 1.1 - 3.4）。
本研究结果表明，青春期以及可能成年期的各种烹饪方法可能与乳腺癌风险增加有关。这些发现需要进一步证实。
