Rohrmann Sabine, Platz Elizabeth A, Kavanaugh Claudine J, Thuita Lucy, Hoffman Sandra C, Helzlsouer Kathy J
Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, 615 N. Wolfe St., Rm. E 6138, Baltimore, MD 21205, USA.
Cancer Causes Control. 2007 Feb;18(1):41-50. doi: 10.1007/s10552-006-0082-y.
To evaluate the association of meat and dairy food consumption with subsequent risk of prostate cancer.
In 1989, 3,892 men 35+ years old, who participated in CLUE II study of Washington County, MD, completed an abbreviated Block food frequency questionnaire. Intake of meat and dairy related foods was calculated using consumption frequency and portion size. Incident prostate cancer cases (n = 199) were ascertained through October 2004. Cox proportional hazards regression was used to calculate hazard ratios (HR) of total and advanced (SEER states three and four; n = 54) prostate cancer and 95% confidence intervals (CI) adjusted for age, BMI at age 21, and intake of energy, saturated fat, and tomato products.
Intakes of total mean (HR = 0.90, 95% CI 0.60-1.33, comparing highest to lowest tertile) and red meat (HR = 0.87, 95% CI 0.59-1.32) were not statistically significantly associated with prostate cancer. However, processed meat consumption was associated with a non-statistically significant higher risk of total (5+ vs. < or =1 servings/week: HR = 2.24; 95% CI 0.90-5.59) prostate cancer. There was no association across tertiles of dairy or calcium with total prostate cancer, although compared tp < or =1 servings/week consumption of 5+ servings/week of dairy foods was associated with an increased risk of prostate cancer (HR = 1.65, 98% CI 1.02-2.66).
Overall, consumption of processed meat, but not total meat or red meat, was associated with a possible increased risk of total prostate cancer in this prospective study. Higher intake of dairy foods but not calcium was positively associated with prostate cancer. Further investigation into the mechanisms by which processed meat and dairy consumption might increase the risk of prostate cancer is suggested.
评估肉类和奶制品的摄入量与后续患前列腺癌风险之间的关联。
1989年，3892名35岁及以上参与马里兰州华盛顿县CLUE II研究的男性完成了一份简化的布洛克食物频率问卷。根据食用频率和份量计算肉类和奶制品相关食物的摄入量。截至2004年10月确定了前列腺癌发病病例（n = 199）。采用Cox比例风险回归分析计算前列腺癌总体及进展期（监测、流行病学和最终结果项目第三和第四阶段；n = 54）的风险比（HR）及95%置信区间（CI），并对年龄、21岁时的体重指数以及能量、饱和脂肪和番茄制品的摄入量进行校正。
总肉类平均摄入量（最高三分位数与最低三分位数相比，HR = 0.90，95% CI 0.60 - 1.33）和红肉摄入量（HR = 0.87，95% CI 0.59 - 1.32）与前列腺癌无统计学显著关联。然而，加工肉类的消费与总体前列腺癌风险升高存在非统计学显著关联（每周5份及以上与每周≤1份相比：HR = 2.24；95% CI 0.90 - 5.59）。奶制品或钙的摄入量三分位数与总体前列腺癌无关联，不过与每周≤1份相比，每周食用5份及以上奶制品与前列腺癌风险增加有关（HR = 1.65，98% CI 1.02 - 2.66）。
总体而言，在这项前瞻性研究中，加工肉类的消费而非总肉类或红肉的消费与总体前列腺癌风险可能增加有关。奶制品摄入量较高而非钙摄入量较高与前列腺癌呈正相关。建议进一步研究加工肉类和奶制品消费可能增加前列腺癌风险的机制。
