Miles Fayth L, Chang Shen-Chih, Morgenstern Hal, Tashkin Donald, Rao Jian-Yu, Cozen Wendy, Mack Thomas, Lu Qing-Yi, Zhang Zuo-Feng
Department of Epidemiology, Fielding School of Public Health, University of California at Los Angeles, Los Angeles, CA, USA.
Departments of Epidemiology and Environmental Health Sciences, School of Public Health, and Comprehensive Cancer Center, University of Michigan, Ann Arbor, MI, USA.
Nutr Res. 2016 Jun;36(6):620-6. doi: 10.1016/j.nutres.2016.01.006. Epub 2016 Jan 26.
The effect of red and processed meats on cancer survival is unclear. We sought to examine the role of total and processed red meat consumption on all-cause mortality among patients with cancers of the upper aerodigestive tract (UADT) and lung, in order to test our hypothesis that red or processed meat was associated with overall mortality in these patients. Using data from a population-based case-control study conducted in Los Angeles County, we conducted a case-only analysis to examine the association of red or processed meat consumption on mortality after 12 years of follow-up, using a diet history questionnaire. Cox regression was used to estimate adjusted hazard ratios (HRs) with 95% confidence intervals (CIs), adjusting for potential confounders. Of 601 UADT cancer cases and 611 lung cancer cases, there were 248 and 406 deaths, respectively, yielding crude mortality rates of 0.07 and 0.12 deaths per year. Comparing the highest with lowest quartile of red meat consumption, the adjusted HR was 1.64 (95% CI, 1.04-2.57) among UADT cancer cases; for red or processed meat, the adjusted HR was 1.76 (95% CI, 1.10-2.82). A dose-response trend was observed. A weaker association was observed with red meat consumption and overall mortality among lung cancer cases. In conclusion, this case-only analysis demonstrated that increased consumption of red or processed meats was associated with mortality among UADT cancer cases and WAS weakly associated with mortality among lung cancer cases.
红肉及加工肉类对癌症患者生存率的影响尚不清楚。我们试图研究食用红肉总量及加工红肉对患有上消化道（UADT）癌和肺癌患者全因死亡率的作用，以检验我们的假设，即红肉或加工肉类与这些患者的总体死亡率相关。利用在洛杉矶县开展的一项基于人群的病例对照研究的数据，我们采用饮食史问卷进行了一项仅针对病例的分析，以研究随访12年后红肉或加工肉类消费与死亡率之间的关联。使用Cox回归估计调整后的风险比（HRs）及95%置信区间（CIs），并对潜在混杂因素进行调整。在601例UADT癌病例和611例肺癌病例中，分别有248例和406例死亡，年粗死亡率分别为0.07和0.12。将红肉消费最高四分位数与最低四分位数进行比较，UADT癌病例的调整后HR为1.64（95%CI，1.04 - 2.57）；对于红肉或加工肉类，调整后HR为1.76（95%CI，1.10 - 2.82）。观察到剂量反应趋势。在肺癌病例中，红肉消费与总体死亡率之间的关联较弱。总之，这项仅针对病例的分析表明，红肉或加工肉类消费增加与UADT癌病例的死亡率相关，与肺癌病例的死亡率存在弱关联。
