Lyon J L, Mahoney A W
Department of Family and Preventive Medicine, University of Utah School of Medicine, Salt Lake City.
Am J Epidemiol. 1988 Nov;128(5):1000-6. doi: 10.1093/oxfordjournals.aje.a115044.
High-temperature cooking of foods produces a variety of mutagenic substances. Because of the association of such substances with carcinogenesis, the authors used a case-control study of colon cancer conducted in Utah between 1977 and 1979 with 246 cases and 484 controls to test the hypothesis that persons with colon cancer would report more frequent use of fried and broiled meats. Intake of food was measured by a food frequency questionnaire which focused on food use five years before the interview. For men, the odds ratios for the highest level of use were 1.2 (90% confidence interval (CI): 0.8-1.9) for fried meats and 0.7 (90% CI: 0.5-1.0) for broiled meats; for women, the odds ratios were 1.3 (90% CI: 0.8-2.1) for fried meats and 1.1 (90% CI: 0.7-1.7) for broiled meats. The reported use of fried and broiled vegetables was too infrequent to permit evaluation. The authors conclude that the ingestion of fried and broiled meats five years before diagnosis of colon cancer had little influence on the development of this cancer.
食物的高温烹饪会产生多种诱变物质。由于此类物质与致癌作用相关，作者在1977年至1979年间于犹他州开展了一项结肠癌病例对照研究，涉及246例病例和484名对照，以检验结肠癌患者会报告更频繁食用煎肉和烤肉这一假设。食物摄入量通过一份食物频率问卷来衡量，该问卷聚焦于访谈前五年的食物食用情况。对于男性，食用量最高水平的优势比，煎肉为1.2（90%置信区间（CI）：0.8 - 1.9），烤肉为0.7（90%CI：0.5 - 1.0）；对于女性，煎肉的优势比为1.3（90%CI：0.8 - 2.1），烤肉为1.1（90%CI：0.7 - 1.7）。报告的煎烤蔬菜食用频率过低，无法进行评估。作者得出结论，在结肠癌诊断前五年摄入煎肉和烤肉对该癌症的发生影响不大。
