| 李玥伶,冯斐,燕锦,陈莉玲,李晓玲,刘文辉,杨艳芳.腌腊肉制品摄入及与其他饮食习惯、生活方式的交互作用和结直肠癌发生风险的探讨[J].中华流行病学杂志,2016,37(7):1006-1011 |
| 腌腊肉制品摄入及与其他饮食习惯、生活方式的交互作用和结直肠癌发生风险的探讨 |
| Association between cured meat consumption and risk of colorectal cancer in people with different dietary habits and lifestyles |
| 收稿日期:2015-12-30 出版日期:2016-07-15 |
| DOI：10.3760/cma.j.issn.0254-6450.2016.07.020 |
| 中文关键词: 结直肠肿瘤 腌腊肉制品 危险因素 交互作用 |
| 英文关键词: Colorectal cancer Cured meat Risk factor Interaction |
| 基金项目:国家自然科学基金（81102196）；教育部博士点专项科研基金（20090181120019） |
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| 中文摘要: |
| 目的 探讨腌腊肉制品摄入频次与结直肠癌发生风险之间的关系，并分析腌腊肉制品与饮食因素、生活方式的交互作用在结直肠癌发生中的作用。方法 采用1：1匹配的病例对照研究，应用自行设计的调查问卷收集经组织病理学确诊的400例原发、新发结直肠癌患者及同期400例健康体检者的一般人口学特征及饮食因素、生活方式资料，采用条件logistic回归模型、广义多因子降维法（GMDR）进行分析。结果 多因素条件logistic回归分析显示，与每年食用腌腊肉制品<8次者相比，8～23次者（OR=3.480，95%CI：2.022～5.991）、24～47次者（OR=4.526，95%CI：2.553～8.025）和≥48次者（OR=5.472，95%CI：3.105～9.642）罹患结直肠癌的风险逐步升高；相乘交互作用分析显示，进食腌腊肉制品与辣椒之间存在相乘交互作用（OR=0.379，95%CI ：0.190～0.758）。相加交互作用分析显示，腌腊肉制品与腌泡菜之间存在协同作用；腌腊肉制品与饮茶之间存在拮抗作用。GMDR法分析显示红肉、腌泡菜和腌腊肉制品三因素间可能存在交互作用（P=0.001）。结论 随腌腊肉制品摄入频次的增多，结直肠癌发病危险度逐渐增高。在对结直肠癌的发病影响中，腌泡菜与腌腊肉制品之间可能存在协同作用，经常饮茶、食辣椒与腌腊肉制品可能存在拮抗作用。红肉、腌泡菜和腌腊肉制品三者之间可能存在交互作用，共同影响结直肠癌的发生。 |
| 英文摘要: |
| Objective To explore the association between the intakes of cured meat and the risk of colorectal cancer, and analyze the role of the interaction between cured meat intake and dietary habit or lifestyle for the risk of colorectal cancer. Methods A well-designed questionnaire were used to collect retrospective information about demography, lifestyle and dietary habit from 400 patients diagnosed with colorectal cancer and 400 controls matched by age and gender. Logistic regression analysis was conducted to examine the possible association between the intake of cured meat and the risk of colorectal cancer. Generalized multifactor dimensionality reduction (GMDR) was used to analyze the interaction between cured meat intake and other dietary habits or lifestyle factors. Results Data from conditional logistic regression analysis showed that compared with the people who had <8 times per year of cured meat intake, those had 8-23 times of cured meat intakes (OR=3.480, 95%CI:2.022-5.991, P<0.001), 24-47 times of cured meat intakes (OR=4.526, 95%CI:2.553-8.025, P<0.001),≥48 times of cured meat intakes (OR=5.472, 95%CI:3.105-9.642, P<0.001) had increased risk of colorectal cancer. There was a multiplied interaction between cured meat intake and pepper intake (OR=0.379, 95%CI:0.190-0.758, P=0.009). The synergistic effect existed between cured meat intake and pickled vegetable intake; and the antagonism existed between cured meat intake and tea-drinking habit. GMDR analysis showed that interaction among red meat intake, pickled vegetable and cured meat intake on the risk of colorectal cancer might exist (P=0.001). Conclusions With the increase of frequency of cured meat intake, the risk of colorectal cancer increased gradually. The synergistic effect might existed between pickled vegetable intake and cured meat intake. Tea-drinking, pepper intake and cured meat intake might be antagonism in the pathogenesis of colorectal cancer. Red meat intake, pickled vegetable intake and cured meat intake might have combined effect to increase the risk of colorectal cancer. |
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