Ikeda M, Yoshimoto K, Yoshimura T, Kono S, Kato H, Kuratsune M
Gan. 1983 Oct;74(5):640-8.
To examine the possible carcinogenic effects of frequent intake of mutagenic pyrolysates of proteins and amino acids, 7,553 adult subjects whose personal characteristics had been examined were followed-up for about 11 years. The stepwise multiple regression analysis revealed that frequent consumption of broiled fish was significantly positively associated with mortality from cancer at all sites, as well as from cancer of the stomach. Among the 11 independent variables tested, consumption of broiled fish ranked high as a variable associated with cancer mortality (all sites, and stomach). Similar analyses done by sex and city (Hiroshima and Nagasaki) showed a consistently positive association of this variable with mortality from cancer at all sites, in both sexes and cities, but, with a few exceptions, the association was not statistically significant. Broiled fish consumption also showed a consistently positive but not statistically significant association with mortality from gastric cancer classified by sex and city. The relative risks of cancer mortality associated with frequent (twice or more weekly) consumption of broiled fish, as compared to less frequent consumption, were 1.3 (P less than 0.05) for cancer at all sites and 1.7 (P less than 0.05) for gastric cancer. The frequency of consumption of dried fish was hardly associated with deaths from cancer at all sites and from gastric cancer, but was significantly positively associated with deaths from cancer of the liver.
为了研究频繁摄入蛋白质和氨基酸的诱变热解产物可能产生的致癌作用，对7553名已检查过个人特征的成年受试者进行了约11年的随访。逐步多元回归分析显示，经常食用烤鱼与所有部位癌症以及胃癌的死亡率显著正相关。在测试的11个自变量中，烤鱼的摄入量作为与癌症死亡率（所有部位和胃癌）相关的变量排名靠前。按性别和城市（广岛和长崎）进行的类似分析表明，该变量在男女和两个城市中均与所有部位癌症的死亡率始终呈正相关，但除少数例外，这种相关性无统计学意义。按性别和城市分类，烤鱼的摄入量与胃癌死亡率也始终呈正相关，但无统计学意义。与较少食用烤鱼相比，频繁（每周两次或更多次）食用烤鱼导致癌症死亡的相对风险在所有部位癌症中为1.3（P<0.05），在胃癌中为1.7（P<0.05）。鱼干的食用频率与所有部位癌症和胃癌的死亡几乎没有关联，但与肝癌死亡显著正相关。
