Gerhardsson de Verdier M, Hagman U, Peters R K, Steineck G, Overvik E
Department of Epidemiology, Karolinska Institutet, Stockholm, Sweden.
Int J Cancer. 1991 Oct 21;49(4):520-5. doi: 10.1002/ijc.2910490408.
The associations between methods of cooking meats and colorectal cancer were examined in a population-based case-referent study performed in Stockholm in 1986-1988. The study included 559 cases and 505 referents. Total meat intake, frequent consumption of brown gravy, and a preference for a heavily browned meat surface each independently increased the risk for colorectal cancer. The relative risks (RR) were higher for rectal than for colon cancer, and for boiled meat (RR colon = 1.7, RR rectum = 2.7) than for meat fried with a medium or lightly browned surface (RR colon = 0.8, RR rectum = 1.1), but the highest risks were for meat fried with a heavily browned surface (RR colon = 2.8, RR rectum = 6.0). The analyses were adjusted for year of birth, gender and fat intake. Further adjustments for total energy, dietary fiber intake, body mass and physical activity had little or no influence on the results. The findings suggest that, in addition to frequent meat intake, a heavily browned meat surface formed when frying meat at high temperatures is important in the etiology of colorectal cancer.
1986年至1988年在斯德哥尔摩开展了一项基于人群的病例对照研究，调查了肉类烹饪方法与结直肠癌之间的关联。该研究纳入了559例病例和505名对照。肉类总摄入量、频繁食用棕色肉汁以及偏爱肉类表面颜色深褐均各自增加了结直肠癌风险。直肠癌的相对风险（RR）高于结肠癌，煮肉（RR结肠癌=1.7，RR直肠癌=2.7）的相对风险高于表面颜色呈中度或轻度褐变的煎肉（RR结肠癌=0.8，RR直肠癌=1.1），但风险最高的是表面颜色深褐的煎肉（RR结肠癌=2.8，RR直肠癌=6.0）。分析对出生年份、性别和脂肪摄入量进行了校正。对总能量、膳食纤维摄入量、体重和身体活动进一步校正后，对结果几乎没有影响。研究结果表明，除了频繁摄入肉类外，高温煎肉时形成的深褐色肉类表面在结直肠癌病因中具有重要作用。
