Belbaraka R, Lalya I, Boulaamane L, Tazi M, Benjaafar N, Errihani H
Tunis Med. 2013 Jun;91(6):406-9.
The incidence of nasopharyngeal carcinoma (NPC) is relatively high in Maghreb countries. This cancer is a model of multifactorial oncogenesis, but the role of food as risk factor in ethiopathogenesis of this tumor is not negligible.
To identify the association between risk of NPC and some dietary factors in Morocco.
It is a case-control study including all new cases of NPC in our department between December 2009 and May 2010. Frequency consummation of foods was compared between cases and controls matched for age, sex and socio economic level. A high frequency consummation of a food was defined as consumption once or more by a week. Some traditional foods in Moroccan cooking like Harissa (hot red pepper), Qadid (mutton dried and salted), Khlii (dried meat, salted, spiced cooked and preserved in a mixture of oil and rendered beef fat) and Smen (rancid butter) were analyzed in this study. A conditional logistic regression was used to identify the association between dietary factors and the risk of NPC.
Cases were more likely to have high frequency consumption of Harissa, Smen and Black Pepper, and less frequency consumption of fruts and vegetables. There was significant association between the risk of NPC and the frequency consumption of Qadid, khlii and cooking with olive oil.
Some of these risk factors (Harissa, Black pepper) were found in 3 North Africain studies. This study indicates the involvement of dietary factors, and thus the lifestyle in the development of NPC and the need of biochemical analysis of food specimens to search for the carcinogenic agents.
在马格里布国家，鼻咽癌（NPC）的发病率相对较高。这种癌症是多因素肿瘤发生的一个典型例子，但食物作为该肿瘤病因发病机制中的风险因素，其作用不可忽视。
确定摩洛哥鼻咽癌风险与某些饮食因素之间的关联。
这是一项病例对照研究，纳入了2009年12月至2010年5月期间我们科室所有新诊断的鼻咽癌病例。比较病例组和按年龄、性别及社会经济水平匹配的对照组之间食物的食用频率。一种食物的高食用频率定义为每周食用一次或更多次。本研究分析了摩洛哥烹饪中的一些传统食物，如哈里萨辣酱（辣红椒）、卡迪德（腌制干羊肉）、克利（腌制、加香料烹制并保存在油和炼牛油混合物中的干肉）和斯门（腐臭黄油）。采用条件逻辑回归分析来确定饮食因素与鼻咽癌风险之间的关联。
病例组更有可能高频率食用哈里萨辣酱、斯门和黑胡椒，而水果和蔬菜的食用频率较低。鼻咽癌风险与卡迪德、克利以及用橄榄油烹饪的食用频率之间存在显著关联。
其中一些风险因素（哈里萨辣酱、黑胡椒）在三项北非研究中被发现。本研究表明饮食因素以及生活方式在鼻咽癌发生过程中的作用，以及对食物样本进行生化分析以寻找致癌物质的必要性。
