烹调引起的室内空气污染与女性非吸烟者肺癌关系的病例─对照研究

The ASSOCIATION OF COOKING AIR POLLUTION ANDLUNG CANCER RISK:RESULTS FROM A CASE-CONTROLSTUDY IN NONSMOKING WOMEN IN SHANGHAI

在上海市区进行的一次女性肺癌病例一对照研究共调查５０４名不吸烟的肺癌新病例和按年龄、性别及吸烟状态配对的人群对照６０１例。结果揭示：１．厨房通风差，或与卧室分隔不好，或在卧室内烧饭，肺癌危险性增加；２．烹调时眼睛经常有受抽烟烟雾刺激之感觉和／或室内充满烟雾，肺癌危险性上升；３．烹调中经常使用菜油或经常烹调油炸食品，肺癌危险性亦会增加；４．肺癌危险性随居室通风面积的增加而降低，线性趋势在调整年龄、家庭人均月收入、居室面积后有显著性；５．烹调所用燃料类型与肺癌危险性无显著联系。

A population-based case-control study comprising 504 cases of lung cancer and 601 frequency-matched controls was carried out in nonsmoking women in urban Shanghai. Increased cancer risk was found among subjects living in a house without a separate kitchen.Risks increased with the number of meals cooked by deep frying, with the frequency of eyeirritation during cooking, and with the frequency of house smokiness during cooking. Subjects who most often used rapeseed oil to prepare meals experienced 1.85-fold lung cancer risk compared to those who most often used soybean oil. A decreased risk of lung cancer was observed for variable indicating better ventilation, even after adjustment for potential confounders, such as age, family income and living area. No statistically significant relationship was found between lung cancer risk and fuel kinds used during cooking.