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本文以大样本全人群病例一对照研究数据分析食物摄入频度、摄入量及营养素与结肠癌的关系。结果表明:大多数蔬菜、粗纤维、维生素C、维生素B_2、钙、铁等营养素降低结肠癌的发病危险性;动物性食品、脂肪、能量与结肠癌的发病危险性关系不甚密切;油炸、腌制、咸霉食品增高结肠癌发病的相对危险度;葱蒜类、海带紫菜与结肠癌发病危险呈负相关。还探讨了结肠癌高低发地区病因学的异同以及膳食调查的回忆误差,食物摄入频度与摄入量对反映饮食与肿瘤之间联系的差异。
In this paper, a large sample of population-based case-control study data analysis of food intake frequency, intake and nutrients and colon cancer. The results showed that most of the vegetables, crude fiber, vitamin C, vitamin B_2, calcium, iron and other nutrients reduce the risk of colon cancer; animal food, fat, energy and colon cancer risk is not closely related; fried , Pickled, salty mold foods increased the relative risk of colon cancer incidence; onion and garlic, kelp seaweed and colon cancer risk was negatively correlated. Also explored the etiology of high and low incidence of colon cancer similarities and differences as well as the recall of dietary errors, the frequency and intake of food intake reflects the difference between diet and cancer.