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巴西人群结直肠癌风险与加工肉类和维生素 E 的摄入呈差异性相关。

Risk of Colorectal Cancer in a Brazilian Population is Differentially Associated with the Intake of Processed Meat and Vitamin E.

机构信息

Post Graduate Program in Public Health, State University of Paraíba (UEPB), Campina Grande, Paraíba, Brazil.

Department of Nutrition, University Centre FACISA (UNIFACISA), Campina Grande, Paraíba, Brazil.

出版信息

Nutr Cancer. 2022;74(3):820-829. doi: 10.1080/01635581.2021.1926519. Epub 2021 May 17.

DOI:10.1080/01635581.2021.1926519
PMID:33998355
Abstract

The incidence and mortality rates of colorectal cancer (CRC) in Northeast Brazil are increasing. To study the association between CRC and diet, data were obtained from 64 patients with CRC and 123 sex- and age-matched controls. The dietary details were recorded using a validated food frequency questionnaire. Nutrient intake was calculated using Dietsys software (National Cancer Institute, Maryland, USA). In a binary logistic regression model of dietary components (model 1), the chance of CRC increased by 0.2% (odds ratio [OR] = 1.002; 95% confidence interval [CI]: 1.000-1.004) for each gram of processed meat intake per week ( < 0.010). Consumption of eggs decreased the chance by 0.1% per gram (OR = 0.999; 95% CI: 0.998-1.000;  < 0.050). The use of oil (including olive oil) for served food decreased the chance by 1.8% (OR = 0.982; 95% CI: 0.970-0.992) for each time consumed ( < 0.010). In a model of nutritional factors (model 2), intake of vitamin E decreased the chance by 16.8% (OR = 0.832; 95% CI: 0.725-0.940) for each milligram intake per week ( < 0.010). In model 1 and 2 smoking increased the chance of CRC by 10.294 (95%CI: 4.240-27.670) and 2.496 (95% CI: 1.425-3.566) times ( < 0.010;  < 0.010), respectively.

摘要

巴西东北部的结直肠癌(CRC)发病率和死亡率正在上升。为了研究 CRC 与饮食之间的关系,从 64 名 CRC 患者和 123 名性别和年龄匹配的对照中获得了数据。使用经过验证的食物频率问卷记录了饮食细节。使用 Dietsys 软件(美国马里兰州国家癌症研究所)计算营养素摄入量。在饮食成分的二元逻辑回归模型(模型 1)中,每周每摄入 1 克加工肉,CRC 的患病几率增加 0.2%(比值比 [OR] = 1.002;95%置信区间 [CI]:1.000-1.004)( < 0.010)。每摄入 1 克鸡蛋,患病几率降低 0.1%(OR = 0.999;95%CI:0.998-1.000; < 0.050)。食用(包括橄榄油在内的)食用油的次数每增加一次,患病几率降低 1.8%(OR = 0.982;95%CI:0.970-0.992)( < 0.010)。在营养因素模型(模型 2)中,每周每摄入 1 毫克维生素 E,患病几率降低 16.8%(OR = 0.832;95%CI:0.725-0.940)( < 0.010)。在模型 1 和 2 中,吸烟使 CRC 的患病几率分别增加了 10.294 倍(95%CI:4.240-27.670)和 2.496 倍(95%CI:1.425-3.566)( < 0.010; < 0.010)。

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