Slattery M L, French T K, Egger M J, Lyon J L
University of Utah School of Medicine, Salt Lake City.
Int J Epidemiol. 1989 Dec;18(4):792-7. doi: 10.1093/ije/18.4.792.
The extent to which diet influenced colon cancer survival was examined in 411 colon cancer cases identified in Utah between 1976 and 1981 using data from two population based case-control studies. After adjustment by proportional hazards regression models for the effects of tumour stage, age, sex, and religion, the hazard rate ratios (HRR) comparing highest to lowest quartile of intake for total calories, fat and protein were 0.60, 0.81 and 0.66 respectively, with the effect of calories being greatest for short-term survival (less than or equal to 24 months), HRR = 0.49. By contrast, the highest quartile of dietary fibre intake was associated with decreased survival (HRR = 1.53) when compared with the lowest quartile. More extensive studies are needed to verify these findings and to identify mechanisms underlying these associations.
利用两项基于人群的病例对照研究的数据，对1976年至1981年间在犹他州确诊的411例结肠癌病例进行了饮食对结肠癌生存影响程度的研究。在通过比例风险回归模型对肿瘤分期、年龄、性别和宗教信仰的影响进行调整后，将总热量、脂肪和蛋白质摄入量的最高四分位数与最低四分位数进行比较，风险率比（HRR）分别为0.60、0.81和0.66，其中热量对短期生存（小于或等于24个月）的影响最大，HRR = 0.49。相比之下，与最低四分位数相比，膳食纤维摄入量最高的四分位数与生存率降低相关（HRR = 1.53）。需要进行更广泛的研究来验证这些发现，并确定这些关联背后的机制。
