Yu Hengyi, Xu Qiuping, Xiong Weimin, Liu Zhiqiang, Cai Lin, He Fei
Department of Epidemiology and Health Statistics, School of Public Health, Fujian Medical University, Fuzhou 350122, China.
Wei Sheng Yan Jiu. 2019 Nov;48(6):925-931.
To evaluate the association of pickled food、fried food and smoked food combined with smoking and alcohol drinking with lung cancer.
A hospital-based case-control study was conducted. A total of 1902 cases(24-90 years old) diagnosed in the Union Hospital and First Affiliated Hospital of Fujian Medical University and Fuzhou General Hospital of Nanjing Military Region and 2026(23-87 years old) controls matched healthy populaition for age(±3 ages) and gender from January 2006 to December 2013. Unconditional Logistic regression was used to analyze the combined effects and interactions of pickled food, fried food and smoked food with smoking and drinking, and to explore their relationship with the risk of lung cancer.
The result of unconditional Logistic regression analysis demonstrated that fried food and smoked food were risk factors of lung cancer. Compare with the people whose fired food intake<3 times/week, the people whose fired food intake ≥3 times/week had a 2. 954-folds increased lung cancer risk(95% CI 2. 065-4. 226). Compare with the people whose smoked food intake<3 times/week, the people whose smoked food intake ≥3 times/week had a 6. 774-folds increased lung cancer risk(95% CI 3. 309-13. 866). The result of combined effect demonstrated that compare with the non-smoking drinker whose food intake score was 0, the smoking drinker whose food intake score was 1 had a 2. 108-folds increased lung cancer risk(95% CI 1. 551-2. 865); compare with the non-smoking drinker whose food intake score was 0, the smoking drinker whose food intake score ≥2 had a 2. 191-folds increased lung cancer risk(95% CI 1. 377-3. 484). The result of interaction analysis demenstrated that intake of two or three kinds of risky food(≥1 time/week) increased the risk of lung cancer(OR = 1. 309, 95% CI 1. 010-1. 696) and it was more dangerous to smokers and drinkers. As for smokers, intake of two or three kinds of risky food was associated with an increased risk of lung cancer in an exposure-response manner(Ptrend<0. 001).
The intake of fried food and smoked food are independent risk factors of lung cancer. In addition, the pickled food, fried food and smoked food have combined effects on smoking and alcohol drinking, and the risk of lung cancer increases when the risk factors are present. The intake of the three kinds of risky food increases the risk of lung cancer in smokers.
评估腌制食品、油炸食品和烟熏食品与吸烟及饮酒相结合与肺癌的关联。
开展一项基于医院的病例对照研究。2006年1月至2013年12月期间，选取福建医科大学附属协和医院、第一附属医院以及南京军区福州总医院诊断的1902例病例（年龄24 - 90岁），并选取2026名（年龄23 - 87岁）年龄（±3岁）和性别相匹配的健康对照人群作为对照组。采用非条件Logistic回归分析腌制食品、油炸食品和烟熏食品与吸烟及饮酒的联合效应和交互作用，探讨它们与肺癌风险的关系。
非条件Logistic回归分析结果显示，油炸食品和烟熏食品是肺癌的危险因素。与油炸食品摄入量<3次/周的人群相比，油炸食品摄入量≥3次/周的人群患肺癌的风险增加2.954倍（95%可信区间2.065 - 4.226）。与烟熏食品摄入量<3次/周的人群相比，烟熏食品摄入量≥3次/周的人群患肺癌的风险增加6.774倍（95%可信区间3.309 - 13.866）。联合效应结果显示，与食物摄入得分0分的不吸烟不饮酒者相比，食物摄入得分1分的吸烟饮酒者患肺癌的风险增加2.108倍（95%可信区间1.551 - 2.865）；与食物摄入得分0分的不吸烟不饮酒者相比，食物摄入得分≥2分的吸烟饮酒者患肺癌的风险增加2.191倍（95%可信区间1.377 - 3.484）。交互作用分析结果显示，摄入两种或三种风险食物（≥1次/周）会增加患肺癌的风险（比值比 = 1.309，95%可信区间1.010 - 1.696），且对吸烟者和饮酒者更危险。对于吸烟者，摄入两种或三种风险食物与肺癌风险增加呈暴露 - 反应关系（趋势P<0.001）。
油炸食品和烟熏食品的摄入是肺癌的独立危险因素。此外，腌制食品、油炸食品和烟熏食品与吸烟及饮酒存在联合效应，当这些危险因素同时存在时肺癌风险增加。三种风险食物的摄入会增加吸烟者患肺癌的风险。
