Science Integration Division, Centre for Chronic Disease Prevention and Control, Public Health Agency of Canada, 785 Carling Avenue, Ottawa, Ontario, Canada.
Eur J Cancer Prev. 2011 Mar;20(2):132-9. doi: 10.1097/CEJ.0b013e3283429e32.
This study assesses the association between salt added at the table, processed meat and the risk of various cancers. Mailed questionnaires were completed by 19 732 patients with histologically confirmed incident cancer of the stomach, colon, rectum, pancreas, lung, breast, ovary, prostate, testis, kidney, bladder, brain, non-Hodgkin's lymphoma or leukaemia, and 5039 population controls,between 1994 and 1997. Measurement included information on socioeconomic status, lifestyle habits and diet. A 69-item food frequency questionnaire provided data on eating habits 2 years before the study. Odds ratios and 95% confidence intervals were derived through unconditional logistic regression. Compared with never adding salt at the table, always or often adding salt at the table was associated with an increased risk of stomach, lung, testicular and bladder cancer. Processed meat was significantly related to the risk of the stomach, colon, rectum, pancreas, lung, prostate, testis, kidney and bladder cancer and leukaemia; the odds ratios for the highest quartile ranged from 1.3 to 1.7. The findings add to the evidence that high consumption of salt and processed meat may play a role in the aetiology of several cancers.
这项研究评估了餐桌加盐、加工肉类与各种癌症风险之间的关联。1994 年至 1997 年间，邮寄问卷完成了 19732 例经组织学证实的胃癌、结肠癌、直肠癌、胰腺癌、肺癌、乳腺癌、卵巢癌、前列腺癌、睾丸癌、肾癌、膀胱癌、脑癌、非霍奇金淋巴瘤或白血病患者和 5039 名人群对照者的调查。测量包括社会经济地位、生活方式习惯和饮食信息。69 项食物频率问卷提供了研究前 2 年饮食习惯的数据。通过无条件逻辑回归得出比值比和 95%置信区间。与从不餐桌加盐相比，总是或经常餐桌加盐与胃癌、肺癌、睾丸癌和膀胱癌风险增加相关。加工肉类与胃癌、结肠癌、直肠癌、胰腺癌、肺癌、前列腺癌、睾丸癌、肾癌和膀胱癌以及白血病的风险显著相关；最高四分位数的比值比范围在 1.3 至 1.7 之间。这些发现增加了高盐和加工肉类摄入可能在几种癌症病因学中发挥作用的证据。
