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Prospective Cohort Study Evaluating the Relationship between Salted Food Intake and Gastrointestinal Tract Cancer Mortality in Japan

探討日本塩漬食物攝取與胃腸道癌死亡率關係之前瞻性世代研究

摘要


目的:探討高塩食物的摄入是否增加胃肠道癌症死亡的風险。方法:以一项前瞻性研究评估6,830位日本居民塩漬食品消费和消化道癌症死亡率风险的关系。數据取自日本一前瞻性世代研究。從基线問卷调查的結果,依塩漬食品的消费量,歸類為低摄入量與高摄入量两組。使用Cox比例风险模型来估计风险比(HR)和95%信赖区间。结果:共計94,996人年的随访中,消化道癌死亡有174例(47例食道癌、胃癌87例、23例结肠癌和直肠癌17例),平均随访8.9年。經過年龄,身体质量指数,体能活动,吸烟,饮酒,糖尿病史和饮食项目,包括蔬菜、水果、茶叶、红肉和加工肉的校正後,高塩摄入量在男性胃癌的风险比為2.05(95%信赖区间:1.25-3.38),對直肠癌为3.58(95%信赖区间:1.08-11.89)。反之在女性卻没有关联。此外,不论男女性,高塩食品消费和食道癌或结肠癌之间都没有相关。结论:較高的塩漬食品消费和男性胃癌及直肠癌的死亡率有显着相关,但在女性則無。而高塩食品消费與男性或女性的食道癌或结肠癌死亡率没有关联。

並列摘要


Purpose: To investigate whether a high salted food intake increases the risk of gastrointestinal tract cancer mortality. Methods: We conducted a prospective study of 6830 Japanese inhabitants to evaluate the association between salted food consumption and the risk of gastrointestinal tract cancer mortality. Data were obtained from a prospective cohort study in Japan. Salted food consumption, determined from a baseline questionnaire, was classified into the two categories of 'low intake' and 'high intake'. The Cox proportional hazards model was used to estimate hazard ratios (HRs) and 95% confidence intervals (CI). Findings: Total of 174 gastrointestinal tract cancer deaths (47 esophagus cancer, 87 stomach cancer, 23 colon cancer and 17 rectal cancer) were observed during 94996 person-years of follow-up, with a mean follow-up period of 8.9 years. After adjustment for age, body mass index, physical activity, smoking, alcohol, history of diabetes mellitus and dietary items, including vegetables, fruit, tea, red meat and processed meat, the HR for stomach cancer in males with high salt intake was 2.05 (95% CI:1.25 - 3.38) whereas that of rectal cancer was 3.58 (95% CI: 1.08 - 11.89). In contrast, no association was seen in females. Further, no association was seen between higher salted food consumption and esophagus and colon cancer in either sex. Conclusions: A significant association was seen between higher salted food consumption and stomach and rectal cancer mortality in men, but not in women. No association was seen between higher consumption and esophagus and colon cancer mortality in either men or women.

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