Estève J, Riboli E, Péquignot G, Terracini B, Merletti F, Crosignani P, Ascunce N, Zubiri L, Blanchet F, Raymond L, Repetto F, Tuyns A J
International Agency for Research on Cancer, Lyon, France.
Cancer Causes Control. 1996 Mar;7(2):240-52. doi: 10.1007/BF00051300.
The main causes of cancer of the larynx and hypopharynx are smoking cigarettes and drinking alcohol. However, for these as well as for other cancers of the upper aerodigestive tract, some dietary components, mainly low consumption of fruit and vegetables, have been observed to be associated with increased cancer risk. We report results from a multicenter case-control study carried out in six regions of Europe located in northern Spain, northern Italy, Switzerland, and France. A total of 1,147 males with cancer (cases) and 3,057 population controls were interviewed on usual diet, lifelong drinking and smoking habits, and occupational history. Cancer cases had histologically verified epidermoid carcinomas. The cancers were classified in two anatomic sub-entities: the epilarynx (hypopharynx and upper part of the larynx), which enters into contact with the bolus and the air; and the endolarynx, through which air and tobacco smoke pass, but not the bolus. A previous report from this study found that alcohol drinking presents a greater risk factor for cancer of the epilarynx than for cancer of the endolarynx. The main results regarding diet indicate that high intake of fruit, vegetables, vegetable oil, fish, and low intake of butter and preserved meats were associated with reduced risk of both epilaryngeal and endolaryngeal cancers, after adjustment for alcohol, tobacco, socioeconomic status, and non-alcohol energy intake. Among nutrients, a reduced risk was found for high intake of vitamins C and E and for a high polyunsaturated/saturated fatty acids (P/S) ratio. While these variables are relevant in scoring nutritional behaviour, it remains unresolved whether the biologic properties of these nutrients play a role in the apparent protective effect.
喉癌和下咽癌的主要病因是吸烟和饮酒。然而，对于这些以及上呼吸道消化道的其他癌症，已观察到一些饮食成分，主要是水果和蔬菜摄入量低，与癌症风险增加有关。我们报告了在西班牙北部、意大利北部、瑞士和法国的欧洲六个地区进行的一项多中心病例对照研究的结果。共对1147名患癌男性（病例）和3057名人群对照者进行了访谈，内容包括日常饮食、终生饮酒和吸烟习惯以及职业史。癌症病例经组织学证实为表皮样癌。这些癌症被分为两个解剖亚实体：上喉部（下咽和喉上部），与食团和空气接触；以及下喉部，空气和烟草烟雾通过此处，但食团不通过。该研究先前的一份报告发现，饮酒对喉癌的危险因素比对下咽癌的更大。关于饮食的主要结果表明，在对酒精、烟草、社会经济地位和非酒精能量摄入进行调整后，水果、蔬菜、植物油、鱼类的高摄入量以及黄油和腌制肉类的低摄入量与上喉部和下喉部癌症风险降低有关。在营养素方面，发现维生素C和E的高摄入量以及高多不饱和/饱和脂肪酸（P/S）比值可降低风险。虽然这些变量在评估营养行为方面具有相关性，但这些营养素的生物学特性是否在明显的保护作用中发挥作用仍未得到解决。
