Coggon D, Pannett B, Pippard E C, Winter P D
Environmental Epidemiology Unit, University of Southampton, Southampton General Hospital, UK.
Br J Ind Med. 1989 Mar;46(3):188-91. doi: 10.1136/oem.46.3.188.
Routine statistics of occupational mortality and incidence of cancer have consistently shown high rates of lung cancer in butchers. Possible explanations include infection by carcinogenic papilloma viruses, exposure to polycyclic aromatic hydrocarbons and nitrites in the preservation of meat, or a confounding effect of tobacco. To explore these possibilities, we have examined the mortality of 1610 men employed at three British companies processing pork, beef, lamb, bacon, and other meat products. The overall death rate was less than in the national population (271 deaths observed, 310 expected) but there was an excess of deaths from cancer (87 observed, 80 expected), and in particular from lung cancer (42 observed, 32 expected). The risk of lung cancer was concentrated in subjects exposed to recently slaughtered meat, especially after an interval of 10 or more years. These findings increase suspicions of a risk of lung cancer in butchers, although further information is needed about smoking habits in the meat industry. If there is a hazard infection by a papilloma virus would seem the most likely cause.
职业死亡率和癌症发病率的常规统计数据一直显示，屠夫的肺癌发病率很高。可能的解释包括感染致癌乳头瘤病毒、在肉类保存过程中接触多环芳烃和亚硝酸盐，或烟草的混杂影响。为了探究这些可能性，我们调查了在三家英国公司从事猪肉、牛肉、羊肉、培根及其他肉类产品加工的1610名男性的死亡率。总体死亡率低于全国人口（观察到271例死亡，预期310例），但癌症死亡人数过多（观察到87例，预期80例），尤其是肺癌（观察到42例，预期32例）。肺癌风险集中在接触近期屠宰肉类的人群中，尤其是在间隔10年或更长时间之后。这些发现增加了对屠夫患肺癌风险的怀疑，尽管还需要更多关于肉类行业吸烟习惯的信息。如果存在危害，乳头瘤病毒感染似乎是最可能的原因。
