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Meat intake and risk of hepatocellular carcinoma in two large US prospective cohorts of women and men.
International Journal of Epidemiology ( IF 7.7 ) Pub Date : 2019-12-01 , DOI: 10.1093/ije/dyz146
Yanan Ma 1, 2 , Wanshui Yang 2, 3 , Tricia Li 2 , Yue Liu 2, 4 , Tracey G Simon 5, 6, 7 , Jing Sui 2, 8 , Kana Wu 9 , Edward L Giovannucci 2, 9, 10 , Andrew T Chan 2, 6, 7 , Xuehong Zhang 2, 9
Affiliation  

BACKGROUND Epidemiological evidence on the associations between meat intake and risk of hepatocellular carcinoma (HCC) was limited and inconsistent. METHODS We prospectively examined the association between consumption of meats and meat mutagens with HCC risk using data from the Nurses' Health Study and the Health Professionals Follow-up Study. Cox proportional-hazards regression models were used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) after adjusting for known liver-cancer risk factors. RESULTS During up to 32 years of follow-up, we documented 163 incident HCC cases. The HRs of HCC for the highest vs the lowest tertile intake levels were 1.84 (95% CI: 1.16-2.92, Ptrend = 0.04) for processed red meats and 0.61 (95% CI: 0.40-0.91, Ptrend = 0.02) for total white meats. There was a null association between unprocessed red meats and HCC risk (HR = 1.06, 95% CI: 0.68-1.63, Ptrend = 0.85). We found both poultry (HR = 0.60, 95% CI: 0.40-0.90, Ptrend = 0.01) and fish (HR = 0.70, 95% CI: 0.47-1.05, Ptrend = 0.10) were inversely associated with HCC risk. The HR for HCC risk was 0.79 (95% CI: 0.61-1.02) when 1 standard deviation of processed red meats was substituted with an equivalent amount of poultry or fish intake. We also found a suggestive positive association of intake of meat-derived mutagenicity or heterocyclic amines with risk of HCC. CONCLUSIONS Processed red meat intake might be associated with higher, whereas poultry or possibly fish intake might be associated with lower, risk of HCC. Replacing processed red meat with poultry or fish might be associated with reduced HCC risk.

中文翻译:

美国两个大型的预期男女队列中的肉类摄入量和肝细胞癌的风险。

背景技术关于肉类摄入量与肝细胞癌(HCC)风险之间关系的流行病学证据有限且不一致。方法我们使用护士健康研究和健康专业人员跟进研究的数据,前瞻性地研究了肉类和肉类致突变剂的摄入与HCC风险之间的关系。校正已知的肝癌危险因素后,使用Cox比例危险回归模型计算危险比(HRs)和95%置信区间(CIs)。结果在长达32年的随访中,我们记录了163例HCC事件。最高和最低三分位数摄入量水平的HCC HRs(加工红肉)为1.84(95%CI:1.16-2.92,Ptrend = 0.04),总白肉为0.61(95%CI:0.40-0.91,Ptrend = 0.02)肉。未加工的红肉与HCC风险之间没有关联(HR = 1.06,95%CI:0.68-1.63,Ptrend = 0.85)。我们发现家禽(HR = 0.60,95%CI:0.40-0.90,Ptrend = 0.01)和鱼类(HR = 0.70,95%CI:0.47-1.05,Ptrend = 0.10)均与HCC风险呈负相关。当用等量的家禽或鱼肉替代1个标准偏差的加工红肉时,HCC风险的HR为0.79(95%CI:0.61-1.02)。我们还发现,摄入肉类诱变剂或杂环胺与肝癌风险呈正相关。结论加工红肉的摄入可能与较高的HCC风险有关,而家禽或鱼类的摄入可能与较低的HCC风险有关。用家禽或鱼代替加工过的红肉可能会降低HCC风险。06,95%CI:0.68-1.63,Ptrend = 0.85)。我们发现家禽(HR = 0.60,95%CI:0.40-0.90,Ptrend = 0.01)和鱼类(HR = 0.70,95%CI:0.47-1.05,Ptrend = 0.10)均与HCC风险呈负相关。当用等量的家禽或鱼肉替代1个标准偏差的加工红肉时,HCC风险的HR为0.79(95%CI:0.61-1.02)。我们还发现,摄入肉类诱变剂或杂环胺与肝癌风险呈正相关。结论加工红肉的摄入可能与较高的HCC风险有关,而家禽或鱼类的摄入可能与较低的HCC风险有关。用家禽或鱼代替加工过的红肉可能会降低HCC风险。06,95%CI:0.68-1.63,Ptrend = 0.85)。我们发现家禽(HR = 0.60,95%CI:0.40-0.90,Ptrend = 0.01)和鱼类(HR = 0.70,95%CI:0.47-1.05,Ptrend = 0.10)均与HCC风险呈负相关。当用等量的家禽或鱼肉替代1个标准偏差的加工红肉时,HCC风险的HR为0.79(95%CI:0.61-1.02)。我们还发现,摄入肉类诱变剂或杂环胺与肝癌风险呈正相关。结论加工红肉的摄入可能与较高的HCC风险有关,而家禽或鱼类的摄入可能与较低的HCC风险有关。用家禽或鱼代替加工过的红肉可能会降低HCC风险。01)和鱼类(HR = 0.70,95%CI:0.47-1.05,Ptrend = 0.10)与HCC风险呈负相关。当用等量的家禽或鱼肉替代1个标准偏差的加工红肉时,HCC风险的HR为0.79(95%CI:0.61-1.02)。我们还发现,摄入肉类诱变剂或杂环胺与肝癌风险呈正相关。结论加工红肉的摄入可能与较高的HCC风险有关,而家禽或鱼类的摄入可能与较低的HCC风险有关。用家禽或鱼代替加工过的红肉可能会降低HCC风险。01)和鱼类(HR = 0.70,95%CI:0.47-1.05,Ptrend = 0.10)与HCC风险呈负相关。当用等量的家禽或鱼肉替代1个标准偏差的加工红肉时,HCC风险的HR为0.79(95%CI:0.61-1.02)。我们还发现,摄入肉类诱变剂或杂环胺与肝癌风险呈正相关。结论加工红肉的摄入可能与较高的HCC风险有关,而家禽或鱼类的摄入可能与较低的HCC风险有关。用家禽或鱼代替加工过的红肉可能会降低HCC风险。02)用等量的家禽或鱼肉替代1个标准偏差的加工红肉。我们还发现,摄入肉类诱变剂或杂环胺与肝癌风险呈正相关。结论加工红肉的摄入可能与较高的HCC风险有关,而家禽或鱼类的摄入可能与较低的HCC风险有关。用家禽或鱼代替加工过的红肉可能会降低HCC风险。02)用等量的家禽或鱼肉替代1个标准偏差的加工红肉。我们还发现,摄入肉类诱变剂或杂环胺与肝癌风险呈正相关。结论加工红肉的摄入可能与较高的HCC风险有关,而家禽或鱼类的摄入可能与较低的HCC风险有关。用家禽或鱼代替加工过的红肉可能会降低HCC风险。
更新日期:2019-12-25
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