食物与乳腺癌、卵巢癌风险关系的流行病学文献统计分析

Epidemiological papers on the correlation of foods with breast and ovarian cancer risk:A statistical analysis

采用文献计量学的方法,对MEDLINE CD-ROM数据库中2000-2009年食物与乳腺癌、卵巢癌风险关系的流行病学研究文献中涉及的食物及其成分,按文献中的研究结果分别归类于保护因素、危险因素和无关因素,统计其出现频次。结果表明,乳腺癌文献数量远多于卵巢癌文献。乳腺癌的保护因素依次是蔬菜、豆类及其制品、类胡萝卜素、水果、维生素、脂肪酸等,危险因素为肉类、脂肪酸、脂肪等;无关因素为类胡萝卜素、碳水化合物及糖、脂肪酸等。卵巢癌的三个因素统计结果与乳腺癌的相似。不少食品及其成分同时出现在乳腺癌或卵巢癌的三个因素之中,说明对同一食品及其成分的研究,不同文献作者的研究结果往往不一致,甚至相反。

The results in epidemiological papers on foods and breast and ovarian cancer risk involving foods and their ingredientds covered in 2000-2009 MEDLINE CD-ROM were classified into protective factors, risk factors and non-related factors with their frequencies calculated by bibliometric analysis, showing that the number of papers on breast cancer was much more than that on ovarian cancer. The protective factors for breast cancer were vegetables fol- lowed by beans and their products, carotenoids, fruits, vitamins, fatty acids, etc. The risk factors for breast cancer included meat, fatty acids, and fat, etc. The non-related factors for breast cancer involved carotenoids, carbohy- drates, sugar, and fatty acids, etc. The three factors for ovarian cancer were similar to those for breast cancer, which could be found in a large number of foods and their ingredients, indicating that the outcome of a same food and its ingredients is not consistent or even contradictory in different papers published by the same author.