较高的肉类摄入量与患胰腺癌的较高风险呈正相关，且这种相关性存在年龄依赖性，并受血浆抗氧化剂的影响：一项使用食物日记数据的前瞻性队列研究（英国癌症研究中心诺福克队列研究）
Higher Meat Intake Is Positively Associated With Higher Risk of Developing Pancreatic Cancer in an Age-Dependent Manner and Are Modified by Plasma Antioxidants: A Prospective Cohort Study (EPIC-Norfolk) Using Data From Food Diaries.
作者信息
Beaney Alec J, Banim Paul J R, Luben Robert, Lentjes Marleen A H, Khaw Kay-Tee, Hart Andrew R
机构信息
From the *Department of Gastroenterology, Norfolk and Norwich University Hospital NHS Trust, Norwich; †Department of Gastroenterology, James Paget University Hospital, Great Yarmouth, Norfolk; ‡Department of Public Health & Primary Care, University of Cambridge, Cambridge, Cambridgeshire; and §Department of Gastroenterology, Norfolk and Norwich University Hospital NHS Trust, Department of Medicine, Norwich Medical School, University of East Anglia, Norwich, Norfolk, United Kingdom.
出版信息
Pancreas. 2017 May/Jun;46(5):672-678. doi: 10.1097/MPA.0000000000000819.
OBJECTIVE
Carcinogens in meat may be involved in pancreatic carcinogenesis. Meat intake was investigated using 7-day food diaries and according to factors potentially influencing carcinogenesis: age, cooking method, and antioxidants.
METHODS
Twenty-three thousand one hundred thirty-three participants in the European Prospective Investigation of Cancer-Norfolk cohort study completed 7-day food diaries and were followed up. Meat intakes were compared with controls and hazard ratios (HRs) calculated.
RESULTS
Eighty-six participants developed pancreatic cancer. If younger than 60 years at recruitment, all quintiles of red meat (Q1 vs Q5; HR, 4.62; 95% confidence interval [CI], 0.96-22.30; P = 0.06) and processed meat (Q1 vs Q5; HR, 3.73; 95% CI, 0.95-14.66; P = 0.06) were nonsignificantly positively associated, with significant trends across quintiles (HRtrend, 1.33; 95% CI, 1.01-1.77 and HRtrend, 1.37; 95% CI, 1.04-1.82, respectively). Red meat's effect was attenuated by higher, but not lower, plasma vitamin C (HR, 1.06; 95% CI, 0.69-1.63 vs HR, 1.84; 95% CI, 1.09-3.14) and for processed meat (HR, 1.07; 95% CI, 0.71-1.63 vs HR, 1.80; 95% CI, 1.10-2.96). A nonstatistically significant risk was observed for high-temperature cooking methods in younger people (HR, 4.68; 95% CI, 0.63-34.70; P = 0.13).
CONCLUSIONS
Red and processed meats may be involved in pancreatic carcinogenesis.
目的
肉类中的致癌物可能与胰腺癌的发生有关。采用7天食物日记，并根据可能影响致癌作用的因素：年龄、烹饪方法和抗氧化剂，对肉类摄入量进行调查。
方法
欧洲癌症前瞻性调查-诺福克队列研究中的23133名参与者完成了7天食物日记并接受随访。将肉类摄入量与对照组进行比较，并计算风险比（HR）。
结果
86名参与者患胰腺癌。如果招募时年龄小于60岁，红肉（第一五分位数与第五五分位数；HR，4.62；95%置信区间[CI]，0.96 - 22.30；P = 0.06）和加工肉类（第一五分位数与第五五分位数；HR，3.73；95%CI，0.95 - 14.66；P = 0.06）的所有五分位数均呈非显著正相关，五分位数间有显著趋势（HR趋势，1.33；95%CI，1.01 - 1.77和HR趋势，1.37；95%CI，1.04 - 1.82）。较高但非较低的血浆维生素C水平可减弱红肉的作用（HR，1.06；95%CI，0.69 - 1.63对比HR，1.84；95%CI，1.09 - 3.14）以及加工肉类的作用（HR，1.07；95%CI，0.71 - 1.63对比HR，1.80；95%CI，1.10 - 2.96）。在年轻人中，高温烹饪方法观察到非统计学显著风险（HR，4.68；95%CI，0.63 - 34.70；P = 0.13）。
结论
红肉和加工肉类可能与胰腺癌的发生有关。
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