饮食与乳腺癌发病关系的探讨

THE ASSOCIATION BETWEEN BREAST CANCER AND DIET

对天津市区244例女性乳腺癌患者及非肿瘤病人以1∶1配对进行病例对照研究,采用一般情况和月经及生育史调查及食物摄入频度及摄入量调查,研究对象患病前一年的饮食情况。数据分析采用膳食营养素计算程序和条件Logistic回归模型、卡方检验和u检验。对单因素分析有意义的变量进行有关因素调整后的结果表明:高脂肪、高单不饱和脂肪酸、高热量及低维生素C等营养素摄入是乳腺癌发病的危险因素;膳食脂肪热比增高及蔬菜类摄入减少也增加患乳腺癌的危险性。

In order to explore the effects of diet and nutritional factors on breast cancer incidence, a case-control study was conducted in Tianjin. The study consisted of 244 cases diagnosed between September 1986 and September 1987 and equal number of matched controls from patients other than breast cancer in general hospital.The socio-demographic data, histories of menstruation and reproduction etc were collected by interview. The interview on diet was conducted by recalling the frequencies and amounts of various foods eaten one year prior to the diagnosis' of their current diseases. Data were analysed by using a nutrient-estimate program and conditional logistic regression model, chi square test and u-test.After adjusting for confounding factors, the results showed that high fat, high calorie, high monounsaturated fatty acid and low vitamin C intakes were risk factors for female breast cancer. High fat percentage of energy and low vegetable intake were associated with increased risk for breast cancer.