The current study aimed to investigate the role of cooking with mustard oil and other dietary factors in relation to gallbladder cancer (GBC) in high‐ and low‐incidence regions of India. A case–control study was conducted including 1,170 histologically confirmed cases and 2,525 group‐matched visitor controls from the largest cancer hospital in India. Dietary data were collected through a food frequency questionnaire. For oil consumption, we enquired about monthly consumption of 11 different types of cooking oil per family and the number of individuals usually sharing the meal to estimate per‐individual consumption of oil. Information about method of cooking was also requested. Odds ratios (ORs) and 95% confidence intervals (CIs) quantifying the association of GBC risk consumption of different types of oil, method of cooking, and dietary food items, were estimated using logistic regression models, after adjusting for potential confounders. High consumption of mustard oil was associated with GBC risk in both high‐ and low‐risk regions (OR = 1.33, 95% CI = 0.99–1.78; OR = 3.01, 95% CI = 1.66–5.45), respectively. An increased risk of GBC was observed with deep frying of fresh fish in mustard oil (OR = 1.57, 95% CI = 0.99–2.47, p ‐value = 0.052). A protective association was observed with consumption of leafy vegetables, fruits, onion and garlic. No association was observed between consumption of meat, spicy food, turmeric, pulses or with any other oil as a cooking medium. The effect of high consumption of mustard oil on GBC risk, if confirmed, has implications for the primary prevention of GBC, via a reduced consumption.

中文翻译：

---

印度高风险和低风险地区的芥末油消费、烹饪方法、饮食和胆囊癌风险。


本研究旨在调查印度高发和低发地区胆囊癌 (GBC) 中芥子油烹饪和其他饮食因素的影响。进行了一项病例对照研究，包括来自印度最大的癌症医院的 1,170 例组织学确诊病例和 2,525 例分组匹配的访客对照。通过食物频率调查问卷收集饮食数据。对于石油消耗量，我们查询了每个家庭每月 11 种不同类型食用油的消耗量以及通常共享膳食的人数，以估计每个家庭的石油消耗量。还要求提供有关烹饪方法的信息。在调整潜在的混杂因素后，使用逻辑回归模型估计了比值比 (OR) 和 95% 置信区间 (CI)，用于量化不同类型的油、烹饪方法和膳食食品的 GBC 风险消耗之间的关联。在高风险和低风险地区，芥子油的大量摄入与 GBC 风险相关（OR = 1.33，95% CI = 0.99–1.78；OR = 3.01，95% CI = 1.66–5.45）。用芥子油油炸鲜鱼会增加 GBC 的风险（OR = 1.57，95% CI = 0.99–2.47， p值 = 0.052）。研究发现，食用叶类蔬菜、水果、洋葱和大蒜存在保护性关联。没有观察到食用肉类、辛辣食物、姜黄、豆类或任何其他油作为烹饪介质之间存在关联。如果证实，大量摄入芥子油对 GBC 风险有影响，则可通过减少摄入量对 GBC 的一级预防产生影响。