Gao Y T, Blot W J, Zheng W, Ershow A G, Hsu C W, Levin L I, Zhang R, Fraumeni J F
Shanghai Cancer Institute, People's Republic of China.
Int J Cancer. 1987 Nov 15;40(5):604-9. doi: 10.1002/ijc.2910400505.
A case-control study involving interviews with 672 female lung cancer patients and 735 population-based controls was conducted to investigate the high rates of lung cancer, notably adenocarcinoma, among women in Shanghai. Cigarette smoking was a strong risk factor, but accounted for only about one-fourth of all newly diagnosed cases of lung cancer. Most patients, particularly with adenocarcinoma, were life-long non-smokers. The risks of lung cancer were higher among women reporting tuberculosis and other pre-existing lung diseases. Hormonal factors were suggested by an increased risk associated with late menopause and by a gradient in the risk of adenocarcinoma with decreasing menstrual cycle length, with a 3-fold excess among women who had shorter cycles. Perhaps most intriguing were associations found between lung cancer and measures of exposure to cooking oil vapors. Risks increased with the numbers of meals cooked by either stir frying, deep frying or boiling; with the frequency of smokiness during cooking; and with the frequency of eye irritation during cooking. Use of rapeseed oil, whose volatiles following high-temperature cooking may be mutagenic, was also reported more often by the cancer patients. The findings thus confirm that factors other than smoking are responsible for the high risk of lung cancer among Chinese women and provide clues for further research, including the assessment of cooking practices.
开展了一项病例对照研究，对672名女性肺癌患者和735名基于人群的对照者进行访谈，以调查上海女性中肺癌尤其是腺癌的高发病率。吸烟是一个很强的风险因素，但仅占所有新诊断肺癌病例的约四分之一。大多数患者，尤其是腺癌患者，是终生不吸烟者。报告患有结核病和其他原有肺部疾病的女性患肺癌的风险更高。绝经晚相关风险增加以及腺癌风险随月经周期长度缩短呈梯度变化，月经周期较短的女性风险高出3倍，提示存在激素因素。或许最引人关注的是肺癌与接触烹饪油烟措施之间的关联。风险随着用炒、煎或煮方式烹饪的餐数增加而增加；随着烹饪时冒烟频率增加而增加；随着烹饪时眼睛受刺激频率增加而增加。癌症患者中使用菜籽油的情况也更多见，高温烹饪时菜籽油的挥发物可能具有致突变性。这些发现因此证实，吸烟以外的因素是中国女性肺癌高风险的原因，并为进一步研究提供了线索，包括对烹饪方式的评估。
