油炸食品、橄榄油与结直肠癌

Fried foods, olive oil and colorectal cancer.

作者信息

Galeone C, Talamini R, Levi F, Pelucchi C, Negri E, Giacosa A, Montella M, Franceschi S, La Vecchia C

机构信息

Istituto di Ricerche Farmacologiche 'Mario Negri', Milan.

Servizio di Epidemiologia e Biostatistica, Centro di Riferimento Oncologico, Aviano, Pordenone, Italy.

出版信息

Ann Oncol. 2007 Jan;18(1):36-39. doi: 10.1093/annonc/mdl328. Epub 2006 Oct 3.

DOI:10.1093/annonc/mdl328

PMID:17018706

Abstract

BACKGROUND

The epidemiologic evidence for an etiologic role of fried foods and heterocyclic amines in colorectal carcinogenesis is inconsistent.

PATIENTS AND METHODS

We have investigated the relation between fried foods and colorectal cancer risk using data from a large, multicentric case-control study conducted in Italy and Switzerland between 1992 and 2000, with 1394 cases of colon cancer, 886 cases of rectal cancer and 4765 controls.

RESULTS

After allowing for major relevant covariates, the multivariate odds ratios (ORs) for an increment of one portion per week of fried foods were 0.97 [95% confidence interval (CI)=0.93-1.01] for colon cancer and 1.04 (95% CI=1.00-1.09) for rectal cancer. When we analyzed the type of fats mainly used for frying, we found that olive oil, but not other types of oils, appeared to protect from colon cancer risk (OR=0.89, 95% CI=0.82-0.98).

CONCLUSIONS

Our results do not indicate a relevant role of fried foods on colorectal cancer risk. We found a possible favorable effect of (fried) olive oil on colon cancer risk but not on rectal cancer risk.

摘要

背景

油炸食品和杂环胺在结直肠癌发生中病因学作用的流行病学证据并不一致。

患者与方法

我们利用1992年至2000年在意大利和瑞士开展的一项大型多中心病例对照研究的数据，调查了油炸食品与结直肠癌风险之间的关系，该研究有1394例结肠癌病例、886例直肠癌病例和4765例对照。

结果

在考虑主要相关协变量后，每周油炸食品摄入量增加一份的多变量优势比（OR），结肠癌为0.97 [95%置信区间（CI）=0.93 - 1.01]，直肠癌为1.04（95% CI = 1.00 - 1.09）。当我们分析主要用于油炸的脂肪类型时，我们发现橄榄油似乎能降低结肠癌风险（OR = 0.89，95% CI = 0.82 - 0.98），但其他类型的油则不然。