Yang G, Gao Y, Ji B
Cancer Institute, Zhejiang Medical University, Hangzhou.
Zhonghua Liu Xing Bing Xue Za Zhi. 1994 Oct;15(5):299-303.
The study was a population-based case control one, to compare possible difference in the risk factors between colonic and rectal cancer. This study showed that: (1) High intake of pork and saturated fat was an important risk factor for colon cancer, and only slightly related to rectal cancer. (2) Low consumption of vegetables especially cruciferous vegetables, rhizome vegetables, sea weeds, legume vegetables, dietary fiber and some vitamins mainly derived from vegetables, e.g. vitamin c and carotene, was associated with an increased risk for both colonic and rectal cancer, and these factors were closer relationship with rectal cancer than colon cancer. (3) High intake of the fried and pickled foods significantly increase the risk of occurrence of these cancers. (4) The ratio of bowel cancer in first degree relatives of colon cancer cases was 2.9 times of control group (P < 0.01), but the ratio for rectal cancer was only 1.6 times (P > 0.05) compared with control group.
该研究是一项基于人群的病例对照研究，旨在比较结肠癌和直肠癌危险因素的可能差异。这项研究表明：（1）大量摄入猪肉和饱和脂肪是结肠癌的重要危险因素，与直肠癌仅有轻微关联。（2）蔬菜尤其是十字花科蔬菜、根茎类蔬菜、海藻类蔬菜、豆类蔬菜、膳食纤维以及一些主要来源于蔬菜的维生素（如维生素C和胡萝卜素）摄入不足，与结肠癌和直肠癌的发病风险增加相关，且这些因素与直肠癌的关系比与结肠癌的关系更为密切。（3）大量摄入油炸和腌制食品会显著增加这些癌症的发病风险。（4）结肠癌病例的一级亲属患肠癌的比例是对照组的2.9倍（P<0.01），但直肠癌病例的一级亲属患癌比例与对照组相比仅为1.6倍（P>0.05）。
