Tuyns A J, Riboli E, Doornbos G, Péquignot G
Nutr Cancer. 1987;9(2-3):81-92. doi: 10.1080/01635588709513915.
The role of nutrients and food factors in relation to esophageal cancer was observed in a large case-control study in a region having a high incidence of the disease. Several factors that increased or decreased the risk were identified. After adjusting for other covariates, we found that animal proteins and polyunsaturated fats had a significant protective effect. Separating the effects of specific nutrients was difficult because of the intercorrelation between individual intakes of most nutrients. Foods were not so highly intercorrelated. Fresh meat, citrus fruits, and oil were found to be protective. A dietary index combining these foods was used; between the lowest and the highest levels of intake, a nine-fold difference in risk was observed. This effect is added to that of alcohol, which remains the major risk factor. The adequacy of the concepts of nutrients and foods in epidemiological studies is discussed in addition to the theoretical and practical implications of the findings.
在某食管癌高发地区开展的一项大型病例对照研究中，观察了营养物质和食物因素与食管癌的关系。确定了几个增加或降低风险的因素。在对其他协变量进行调整后，我们发现动物蛋白和多不饱和脂肪具有显著的保护作用。由于大多数营养素的个体摄入量之间存在相互关联，因此很难区分特定营养素的影响。食物之间的相关性没那么高。发现新鲜肉类、柑橘类水果和油具有保护作用。使用了一个结合这些食物的饮食指数；在最低摄入量和最高摄入量之间，观察到风险有九倍的差异。这种影响叠加在酒精的影响之上，酒精仍然是主要的风险因素。除了研究结果的理论和实际意义外，还讨论了营养物质和食物概念在流行病学研究中的充分性。
