Department of Nutrition, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, 135 Dauer Drive, Chapel Hill, NC 27599, USA.
Nutr Cancer. 2010;62(6):701-9. doi: 10.1080/01635581003605938.
Studies have suggested that red and processed meat consumption elevate the risk of colon cancer; however, the relationship between red meat, as well as fat and protein, and distal colorectal cancer (CRC) specifically is not clear. We determined the risk of distal CRC associated with red and processed meat, fat, and protein intakes in Whites and African Americans. There were 945 cases (720 White, 225 African American) of distal CRC and 959 controls (800 White, 159 African American). We assessed dietary intake in the previous 12 mo. Multivariate logistic regression analyses were used to obtain odds ratios (OR) and 95% confidence intervals (95% CI). There was no association between total, saturated, or monounsaturated fat and distal CRC risk. In African Americans, the OR of distal CRC for the highest category of polyunsaturated fat intake was 0.28 (95% CI = 0.08-0.96). The percent of energy from protein was associated with a 47% risk reduction in Whites (Q4 OR = 0.53, 95% CI = 0.37-0.77). Red meat consumption in Whites was associated with a marginally significant risk reduction (Q4 OR = 0.66, 95% CI = 0.43-1.00). Our results do not support the hypotheses that fat, protein, and red meat increase the risk of distal CRC.
研究表明，红色肉类和加工肉类的摄入会增加结肠癌的风险；然而，红色肉类以及脂肪和蛋白质与远端结直肠癌（CRC）之间的关系尚不清楚。我们确定了白人及非裔美国人中红色和加工肉类、脂肪和蛋白质摄入与远端 CRC 风险之间的关系。共有 945 例（720 例白人，225 例非裔美国人）远端 CRC 病例和 959 例对照（800 例白人，159 例非裔美国人）。我们评估了过去 12 个月的饮食摄入量。采用多变量逻辑回归分析获得比值比（OR）和 95%置信区间（95%CI）。总脂肪、饱和脂肪或单不饱和脂肪与远端 CRC 风险之间没有关联。在非裔美国人中，多不饱和脂肪摄入量最高组的远端 CRC 比值比为 0.28（95%CI=0.08-0.96）。蛋白质的能量百分比与白人的风险降低 47%相关（Q4OR=0.53，95%CI=0.37-0.77）。白人的红色肉类摄入量与风险降低呈显著相关（Q4OR=0.66，95%CI=0.43-1.00）。我们的结果不支持脂肪、蛋白质和红色肉类会增加远端 CRC 风险的假设。
