Boeing H, Schlehofer B, Blettner M, Wahrendorf J
German Cancer Research Center, Division of Epidemiology, Heidelberg.
Int J Cancer. 1993 Feb 20;53(4):561-5. doi: 10.1002/ijc.2910530406.
A population-based case-control study was performed in South-West Germany in 1987/88 with 115 histological confirmed glioma and 81 meningioma cases and 418 randomly selected controls. On the basis of information from a food-frequency questionnaire and questions on food preparation and food supply, the role of dietary carcinogens, in particular N-nitroso compounds or their precursors, on risk for glioma and meningioma were analyzed by multiple logistic regression. Eleven food groups were investigated. The intake of processed meat was significantly associated with an increased risk of glioma. The intake of any food group was not significantly related to meningioma risk. Among single meat products, a significantly higher risk of glioma was found for cooked ham, processed pork meat and fried bacon. For the consumption of 3 N-nitrosamines, assessed from the intake of processed meat and cheese, significant positive relations to glioma risk were found. These N-nitrosamines were also related to meningioma risk, although to a less pronounced extent. The risk for occurrence of glioma was significantly increased for those using vegetable fat frequently for deep frying, as compared with non-users. For the dietary intake of nitrate, nitrite, vitamin C, specific alcoholic beverages, total alcohol, and water from a non-central supply, no elevated risk was found in this study.
1987/1988年在德国西南部进行了一项基于人群的病例对照研究，研究对象包括115例经组织学确诊的神经胶质瘤患者、81例脑膜瘤患者以及418名随机选取的对照者。根据食物频率问卷所提供的信息以及关于食物制备和食物供应的问题，通过多因素逻辑回归分析了膳食致癌物，尤其是N-亚硝基化合物或其前体，对神经胶质瘤和脑膜瘤发病风险的影响。共调查了11个食物组。加工肉类的摄入量与神经胶质瘤风险增加显著相关。任何食物组的摄入量与脑膜瘤风险均无显著关联。在单一肉类产品中，熟火腿、加工猪肉和煎培根的神经胶质瘤发病风险显著更高。根据加工肉类和奶酪的摄入量评估的3种N-亚硝胺的摄入量与神经胶质瘤风险呈显著正相关。这些N-亚硝胺也与脑膜瘤风险相关，尽管程度较轻。与不经常使用植物脂肪进行油炸的人相比，经常使用植物脂肪进行油炸的人患神经胶质瘤的风险显著增加。在本研究中，未发现硝酸盐、亚硝酸盐、维生素C、特定酒精饮料、总酒精摄入量以及非集中供应的水的摄入量与发病风险升高有关。
