Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence  

作　　者：Paula Jakszyn Carlos Alberto González 

机构地区：[1]Unit of Nutrition,Environment and Cancer,Department of Epidemiology and Cancer Registry. Institut Català d' Oncologia,(ICO-IDIBELL),L'Hospitalet de Llobregat (08907),Barcelona,Spain

出　　处：《World Journal of Gastroenterology》2006年第27期4296-4303,共8页世界胃肠病学杂志（英文版）

基　　金：Supported by a fellowship of the 'FundacióPrivada Institut D' investigacio Biomédica de Bellvitge (IDIBELL) partially funded by the ISCⅢnetwork (RCESP C03/09) Spain and ECNIS Network from the 6FP of the EC

摘　　要：AIM： To study the association between nitrite and nitrosamine intake and gastric cancer （GC）, between meat and processed meat intake, GC and oesophageal cancer （OC）, and between preserved fish, vegetable and smoked food intake and GC. METHODS： In this article we reviewed all the published cohort and case-control studies from 1985-2005, and analyzed the relationship between nitrosamine and nitrite intake and the most important related food intake （meat and processed meat, preserved vegetables and fish, smoked foods and beer drinking） and GC or OC risk. Sixty-one studies, 11 cohorts and 50 case-control studies were included. RESULTS： Evidence from case-control studies supported an association between nitrite and nitrosamine intake with GC but evidence was insufficient in relation to OC. A high proportion of case-control studies found a positive association with meat intake for both tumours （11 of 16 studies on GC and 11 of 18 studies on OC）. A relatively large number of case-control studies showed quite consistent results supporting a positive association between processed meat intake and GC and OC risk （10 of 14 studies on GC and 8 of 9 studies on OC）. Almost all the case-control studies found a positive and significant association between preserved fish, vegetable and smoked food intake and GC. The evidence regarding OC was more limited. Overall the evidence from cohort studies was insufficient or more inconsistent than that from case-control studies.CONCLUSION： The available evidence supports a positive association between nitrite and nitrosamine intake and GC, between meat and processed meat intake and GC and OC, and between preserved fish, vegetable and smoked food intake and GC, but is not conclusive.瞄准：学习在亚硝酸根和亚硝基胺吸入和胃的癌症(GC ) 之间的协会在肉和处理的肉吸入之间， GC 和食道的癌症(OC ) ，并且在保存的鱼，蔬菜和吸的食物摄取和 GC 之间。方法：在这篇文章，我们从 1985-2005 考察了所有出版的队和盒子控制研究，并且分析了在亚硝基胺和亚硝酸根吸入和最重要的相关食物摄取(喝的肉和处理的肉，保存蔬菜和鱼，吸的食物和啤酒) 和 GC 或 OC 风险之间的关系。61 研究， 11 个队和 50 盒子控制研究被包括。结果：从盒子控制研究的证据与 GC 支持了在亚硝酸根和亚硝基胺吸入之间的一个协会，但是证据在与 OC 的关系是不够的。盒子控制研究的一个高比例为两个瘤(GC 上的 16 研究中的 11 个和 OC 上的 18 研究中的 11 个) 与肉吸入发现了一个积极协会。盒子控制研究的一个相对大的数字显示出支持在处理的肉吸入和 GC 和 OC 风险之间的一个积极协会的相当一致的结果(GC 上的 14 研究中的 10 个和 9 中的 8 个在 OC 上学习) 。几乎所有盒子控制研究发现了在保存的鱼，蔬菜和吸的食物摄取和 GC 之间的一个积极、重要的协会。关于 OC 的证据是更有限的。从队的证据学习的外套从盒子控制研究比那不够或更不一致。结论：可得到的证据支持在亚硝酸根和亚硝基胺吸入和 GC 之间的一个积极协会，在肉和处理的肉吸入和 GC 和 OC 之间，并且在保存的鱼，蔬菜和吸的食物摄取和 GC 之间，但是不是最后的。

关 键 词：NITRITES N-NITROSODIMETHYLAMINE Nitrosocompounds Dietary intake Gastric cancer 

分 类 号：R735[医药卫生—肿瘤]