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目的探讨肉类摄入与女性乳腺癌发病风险之间的联系,旨在为女性乳腺癌的病因预防提供依据。方法检索2006年1月至2015年12月收录进Pub Med、Elsevier、Springer数据库有关肉类摄入与乳腺癌发病风险之间联系的流行病学研究,提取效应参数进行统计分析。结果共纳入前瞻性研究文献10篇,红肉高量摄入比低量摄入发生乳腺癌的危险性增加8%(RR=1.08,95%CI:1.02~1.16),加工肉高量摄入比低量摄入高9%(RR=1.09,95%CI:1.02~1.17),绝经后红肉与加工肉摄入致乳腺癌发生的危险性分别增高9%和14%。结论红肉和加工肉类的摄入与女性乳腺癌发病风险之间存在弱联系。
Objective To explore the relationship between the intake of meat and the risk of breast cancer in women and to provide evidence for the prevention of breast cancer in women. Methods Epidemiological studies on the link between meat intake and breast cancer incidence in Pub Med, Elsevier and Springer databases from January 2006 to December 2015 were searched and the parameters of the effects were extracted for statistical analysis. Results A total of 10 prospective studies were included. The risk of breast cancer increased by 8% (RR = 1.08, 95% CI: 1.02 ~ 1.16) 9% (RR = 1.09, 95% CI: 1.02-1.17) higher than the low intake. The risk of breast cancer increased by 9% and 14% after the menopause. Conclusion There is a weak relationship between the intake of red meat and processed meat and the risk of developing breast cancer in women.