警惕!经常吃红肉,增加患癌风险
2018/04/06
去年,探索君曾报道,有研究显示,较高的红肉和家禽肉摄入量与糖尿病风险显著增加有关。而本月最新发表的一项研究又证实,不含红肉的饮食能够显著降低生活在英国的女性患一种结肠癌的风险。


图片来源:International Journal of Cancer (https://doi.org/10.1002/ijc.31362)

4月1日,这项成果以“Common dietary patterns and risk of cancers of the colon and rectum: Analysis from the United Kingdom Women's Cohort Study (UKWCS)”为题发表在International Journal of Cancer 杂志上。研究中,科学家们评估了是否红肉、家禽肉、鱼类或素食与患结肠癌和直肠癌的风险有关。

结直肠癌(colorectal cancer,也被称为肠癌)是英国女性中第三常见的癌症。据估计,到2030年,全球将有220万例结直肠癌新病例。先前有研究表明,食用大量的红肉和加工肉类会增加患结直肠癌的风险。不过,到目前为止,关于“特定饮食模式如何影响肠内癌症发生位置”的研究还非常有限。


图片来源:网络

在这项新成果中,科学家们使用了来自United Kingdom Women's Cohort Study的数据。该项目包括了来自英格兰、威尔士和苏格兰的32,147名女性。她们在1995-1998年间被招募参加World Cancer Research,平均被追踪了17年。

研究期间,共有462例结直肠癌病例被记录下来,其中,335例为结肠癌,119例为远端结肠癌(distal colon cancer,发生于结肠下段的癌症)。当比较不同饮食对结肠特定部分癌症发展的影响时,研究人员发现,与“不吃红色肉类的人”相比,那些“经常吃红肉的人”患远端结肠癌的几率更高。

论文的共同作者Janet Cade教授认为,该研究不仅有助于阐明肉类消费如何对结肠直肠的各个部位产生不同的影响,还揭示了公共卫生的趋势,分析了饮食如何影响癌症预防。

“我们的研究为有结直肠癌家族史的人以及那些从事预防工作的人,提供了有价值的信息。” 领导该研究的Diego Rada Fernandez de Jauregui博士总结道。

参考资料:

Links between eating red meat and distal colon cancer in women

6.3万人、11年跟踪研究!红肉、家禽肉显著增加糖尿病风险

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  • Common dietary patterns and risk of cancers of the colon and rectum: Analysis from the United Kingdom Women's Cohort Study (UKWCS)

    our study was to assess whether red meat, poultry, fish and vegetarian dietary patterns are associated with differences in the incidence of cancers of colon and rectum in the UKWCS. Four common dietary patterns were defined based on a hierarchy of consumption of red meat, poultry and fish for each cohort participant, using a 217‐item food frequency questionnaire. Cox proportional hazards regression was used to provide adjusted hazard ratios (HR) and 95% confidence intervals (CI) for CRC. A total of 32,147 women recruited and surveyed between 1995 and 1998 were followed up for a mean of 17.2 years (426,798 person‐years). A total of 462 incident CRC cases were documented; 335 colon cancers (172 proximal and 119 distal) and 152 in the rectum. In multivariable‐adjusted models, there was no evidence of a reduction in risk of overall CRC (HR = 0.86, 95% CI: 0.66–1.12), colon cancer (HR = 0.77, 95% CI: 0.56–1.05) or rectal cancer (HR = 1.04, 95% CI: 0.66–1.63) when comparing grouped red meat free diets with diets containing red meat. Exploratory analysis suggested a reduced risk of distal colon cancer in grouped red meat free diets (HR = 0.56, 95% CI: 0.34–0.95), though numbers with this outcome were small. These results indicate that a protective association of red meat free diets specifically on distal colon cancer merits confirmation in a larger study.

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