Deneo-Pellegrini H, De Stefani E, Ronco A, Mendilaharsu M, Carzoglio J C
Registro Nacional de Cancer, Instituto Nacional de Oncologia, Montevideo, Uruguay.
Lung Cancer. 1996 Jun;14(2-3):195-205. doi: 10.1016/0169-5002(95)00546-3.
A case-control study was conducted at the Instituto Nacional de Oncologia, Uruguay, in order to investigate the relationship between meat consumption and lung cancer risk. The study included 256 cases of lung cancer and 284 controls, frequency matched with the cases on age, residence and urban/rural condition. A significant increase in risk of lung cancer associated with red meat, beef and fried meat was observed. The increase in risk was more evident in squamous cell lung cancer. This association remained after controlling for total energy and saturated fat intake, suggesting a possible role of heterocyclic amines in lung carcinogenesis.
乌拉圭国立肿瘤研究所开展了一项病例对照研究，以调查肉类消费与肺癌风险之间的关系。该研究纳入了256例肺癌病例和284例对照，对照在年龄、居住地和城乡状况方面与病例进行了频率匹配。研究观察到，红肉、牛肉和油炸肉类与肺癌风险显著增加有关。这种风险增加在肺鳞状细胞癌中更为明显。在控制总能量和饱和脂肪摄入量后，这种关联仍然存在，这表明杂环胺在肺癌发生过程中可能发挥作用。
