Prognostic value of alcohol consumptionand some other dietary habits for survival in a cohort of Chinese men with lung cancer  

作　　者：Wentao Li Lap Ah Tse Joseph S.K.Au Kai Shing Yu Feng Wang Ignatius Tak-sun Yu 

机构地区：[1]JC School of Public Health and Primary Care,The Chinese University of Hong Kong,4,F School of Public Health and Primary Care,Prince of Wales Hospital [2]Department of Clinical Oncology,Hong Kong Adventist Hospital

出　　处：《Chinese Journal of Cancer》2017年第7期298-305,共8页

基　　金：supported by two grants from the Research Grants Council of the Hong Kong Special Administrative Region,China(No.CUHK4460/03M and No.CUHK4103/02M)

摘　　要：Background:Alcohol consumption and some other dietary habits are thought to be associated with lung cancer incidence.However,the effects of these habits on lung cancer prognosis have been studied rarely.The purpose of this study was to address these gaps in knowledge.Methods:We studied a cohort of 1052 Chinese men in Hong Kong who were diagnosed with primary lung cancer.Cox proportional hazards models were used to determine the prognostic values of consumption of alcohol,fresh fruits or vegetables,meat,and fried or preserved food.Results:Compared with never drinkers,men who drank alcohol 1-3 days per week had a more favorable lung cancer prognosis(hazard ratio[HR]:0.82,95%confidence interval[CI]0.68-0.97);however,this survival advantage was not significant in men who drank alcohol more frequently(HR:0.91,95%CI 0.73-1.14).Compared with men who consumed preserved or fried food only occasionally,men who consumed these foods frequently had a higher risk of lung cancer mortality(HR:1.20,95%CI 1.00-1.42).Conclusions:Occasional consumption of alcohol was a favorable survival factor for Chinese men with lung cancer.However,this survival benefit did not exist for frequent drinkers of alcohol.Chinese men with lung cancer who were frequent consumers of fried or preserved food had a worse prognosis than those who consumed these foods only occasionally.Background: Alcohol consumption and some other dietary habits are thought to be associated with lung cancer incidence. However, the effects of these habits on lung cancer prognosis have been studied rarely. The purpose of this study was to address these gaps in knowledge. Methods: We studied a cohort of 1052 Chinese men in Hong Kong who were diagnosed with primary lung cancer. Cox proportional hazards models were used to determine the prognostic values of consumption of alcohol, fresh fruits or vegetables, meat, and fried or preserved food. Results: Compared with never drinkers, men who drank alcohol 1-3 days per week had a more favorable lung cancer prognosis (hazard ratio [HR]: 0.82, 95% confidence interval [CI] 0.68-0.97); however, this survival advantage was not significant in men who drank alcohol more frequently (HR: 0.91, 95% CI 0.73-1.14). Compared with men who consumed preserved or fried food only occasionally, men who consumed these foods frequently had a higher risk of lung cancer mortality (HR: 1.20, 95% CI 1.00-1.42). Conclusions: Occasional consumption of alcohol was a favorable survival factor for Chinese men with lung cancer. However, this survival benefit did not exist for frequent drinkers of alcohol. Chinese men with lung cancer who were frequent consumers of fried or preserved food had a worse prognosis than those who consumed these foods only occasionally.

关 键 词：DIETARY HABITS ALCOHOL Lung cancer Prognosis EPIDEMIOLOGY 

分 类 号：R734.2[医药卫生—肿瘤]