乌拉圭一项大型病例对照研究中加工肉类消费与食管鳞状细胞癌的关系

Processed meat consumption and squamous cell carcinoma of the oesophagus in a large case-control study in Uruguay.

作者信息

De Stefani Eduardo, Boffetta Paolo, Ronco Alvaro Luis, Deneo-Pellegrini Hugo, Correa Pelayo, Acosta Gisele, Mendilaharsu Maria

机构信息

Epidemiology Group, Department of Pathology, School of Medicine, University of the Republic, Montevideo, Uruguay E-mail :

出版信息

Asian Pac J Cancer Prev. 2014;15(14):5829-33. doi: 10.7314/apjcp.2014.15.14.5829.

DOI:10.7314/apjcp.2014.15.14.5829

PMID:25081709

Abstract

BACKGROUND

The role of processed meat in the aetiology of squamous cell oesophageal cancer has been explored in detail.

METHODS

In the time period 1990-2005, a case-control study was conducted in Montevideo, Uruguay including 2,368 participants (876 cases of oesophageal cancer and 1,492 controls). Relative risks, approximated by the odds ratios, were estimated by multiple unconditional logistic regression.

RESULTS

Processed meat was positively associated with oesophageal cancer (upper quartile vs lower quartile OR 2.30, 95%CI 1.72-3.07), whereas salted meat intake was positively associated with squamous cell oesophageal cancer (OR 3.82, 95%CI 2.74-5.33). Finally other cured meats were positively associated with oesophageal cancer (OR 1.65, 95%CI 1.22- 2.22).

CONCLUSIONS

It could be concluded that processed meat consumption could be an important risk factor for the aetiology of squamous cell oesophageal cancer in Uruguay.

摘要

背景

已详细探讨加工肉类在鳞状细胞食管癌病因学中的作用。

方法

在1990年至2005年期间，在乌拉圭蒙得维的亚进行了一项病例对照研究，包括2368名参与者（876例食管癌患者和1492名对照）。通过多因素无条件逻辑回归估计相对风险，以比值比近似。

结果

加工肉类与食管癌呈正相关（上四分位数与下四分位数相比，比值比为2.30，95%置信区间为1.72 - 3.07），而腌肉摄入量与鳞状细胞食管癌呈正相关（比值比为3.82，95%置信区间为2.74 - 5.33）。最后，其他腌制肉类与食管癌呈正相关（比值比为1.65，95%置信区间为1.22 - 2.22）。