Nanji A A, French S W
Cancer. 1985 Dec 1;56(11):2711-2. doi: 10.1002/1097-0142(19851201)56:11<2711::aid-cncr2820561133>3.0.co;2-5.
The authors investigated the possibility that dietary fat, meat, beef, and pork consumption might be factors that would, in addition to alcohol, correlate with mortality from hepatocellular carcinoma (HCC) in different countries. The authors also relate the consumption of different alcoholic beverages (wine, beer, spirits) to HCC mortality. The significant relationships were between HCC mortality and alcohol consumption (r = 0.40, P less than 0.05), wine consumption (r = 0.46, P less than 0.05), and pork consumption (r = 0.40, P less than 0.05). The intake of alcohol, wine, and pork was also significantly higher in the countries with HCC mortality of greater than 3/100,000, compared with countries with HCC mortality of less than 3/100,000.
作者们研究了膳食脂肪、肉类、牛肉和猪肉的摄入量除了酒精之外，是否可能是与不同国家肝细胞癌（HCC）死亡率相关的因素。作者们还将不同酒精饮料（葡萄酒、啤酒、烈酒）的摄入量与HCC死亡率联系起来。显著的关系存在于HCC死亡率与酒精摄入量（r = 0.40，P小于0.05）、葡萄酒摄入量（r = 0.46，P小于0.05）以及猪肉摄入量（r = 0.40，P小于0.05）之间。与HCC死亡率低于十万分之三的国家相比，HCC死亡率高于十万分之三的国家中，酒精、葡萄酒和猪肉的摄入量也显著更高。
