Murata Atsuhiko, Fujino Yoshihisa, Pham Truong-Minh, Kubo Tatsuhiko, Mizoue Tetsuya, Tokui Noritaka, Matsuda Shinya, Yoshimura Takesumi
Department of Preventive Medicine and Community Health, School of Medicine, University of Occupational and Environ-mental Health, Kitakyushu-City 807-8555, Japan.
Asia Pac J Clin Nutr. 2010;19(4):564-71.
To investigate whether a high salted food intake increases the risk of gastrointestinal tract cancer mortality.
We conducted a prospective study of 6830 Japanese inhabitants to evaluate the association between salted food consumption and the risk of gastrointestinal tract cancer mortality. Data were obtained from a prospective cohort study in Japan. Salted food consumption, determined from a baseline questionnaire, was classified into the two categories of 'low intake' and 'high intake'. The Cox proportional hazards model was used to estimate hazard ratios (HRs) and 95% confidence intervals (CI).
Total of 174 gastrointestinal tract cancer deaths (47 esophagus cancer, 87 stomach cancer, 23 colon cancer and 17 rectal cancer) were observed during 94996 person-years of follow-up, with a mean follow-up period of 8.9 years. After adjustment for age, body mass index, physical activity, smoking, alcohol, history of diabetes mellitus and dietary items, including vegetables, fruit, tea, red meat and processed meat, the HR for stomach cancer in males with high salt intake was 2.05 (95% CI:1.25 - 3.38) whereas that of rectal cancer was 3.58 (95% CI: 1.08 - 11.89). In contrast, no association was seen in females. Further, no association was seen between higher salted food consumption and esophagus and colon cancer in either sex.
A significant association was seen between higher salted food consumption and stomach and rectal cancer mortality in men, but not in women. No association was seen between higher consumption and esophagus and colon cancer mortality in either men or women.
研究高盐食物摄入量是否会增加胃肠道癌症死亡风险。
我们对6830名日本居民进行了一项前瞻性研究，以评估腌制食物消费与胃肠道癌症死亡风险之间的关联。数据来自日本的一项前瞻性队列研究。根据基线调查问卷确定的腌制食物摄入量分为“低摄入量”和“高摄入量”两类。采用Cox比例风险模型估计风险比（HRs）和95%置信区间（CI）。
在94996人年的随访期间，共观察到174例胃肠道癌症死亡（47例食管癌、87例胃癌、23例结肠癌和17例直肠癌），平均随访期为8.9年。在对年龄、体重指数、身体活动、吸烟、饮酒、糖尿病史以及包括蔬菜、水果、茶、红肉和加工肉类在内的饮食项目进行调整后，高盐摄入男性患胃癌的HR为2.05（95%CI：1.25 - 3.38），而直肠癌的HR为3.58（95%CI：1.08 - 11.89）。相比之下，女性未发现关联。此外，无论男女，高盐食物消费与食管癌和结肠癌之间均未发现关联。
高盐食物消费与男性胃癌和直肠癌死亡率之间存在显著关联，但与女性无关。无论男性还是女性，高盐食物消费与食管癌和结肠癌死亡率之间均未发现关联。
