膳食因素与乳腺癌关系的病例对照研究

THE RELATIONSHIP BETWEEN THE DIETARY AND BREAST CANCER-A CASE-CONTROL STUDY.

本研究采用病例一对照研究方法,对186名乳腺癌患者和186名非乳腺癌患者进行了膳食调查,结果显示,在摄入的16类食物中,仅有绿色蔬菜、豆浆能降低乳腺癌发生的危险性。平均每日绿色蔬菜摄入量大于400g 时,乳腺癌发生的危险性降低38%(OR=0.62)。平均每日豆浆摄入量大于100ml 时,乳腺癌发生的危险性降低41%(OR=0.59)。在19种膳食营养索中,当维生素 E、视黄醇当量和维生素 C 的平均每日摄入量分别大于35mg、1000μg视黄醇当量和100mg时,乳腺癌发生的危险性分别降低59%(OR=0.41)、62%(OR=0.38)和56%(OR=0.44)。总脂肪摄入量每天大于100g时,乳腺癌发生的危险性增加1.09倍(OR=2.08)。未发现其他豆制品如豆腐、豆腐皮、豆腐干(炸豆腐)和豆奶粉与乳腺癌发生的关系。

A csas-eontrol study was carried out in Jinan city,186 cases of breast cancer and 186 normal subjects were enrolled and filled up dietary questionaire.Nutritional assessment included 16 kinds of food and 19 kinds of nutri- ents.The results shown that increase of intake of green vegitables(>400g./d)and fresh soybean milk(> 100ml/d)can decrease the risk of breast cancer(OR=0.62,OR=0.59).The increase intake of vitamin E, retinol equivalent and vitamin C also significantly decrease the risk of breast cancer.