Analysis on liver cancer risk factors in Aohan of Chifeng city
0
Citation
0
Reference
20
Related Paper
Abstract:
Objective To study the risk factors of liver cancer in Aohan,and provide scientific basis for carrying out prevention and control work.Method Using case control method,194 cases in 1:1 paired were developed questionnaire survey,adopted SAS9.13 to carry on conditional logistic regression analysis,χ2 test method was used for tendency test.Results There were significantly different between the two groups in past history(χ2=12.54,P0.05).Conclusions drinking could increased the risk of liver cancer(χ2=9.21,P0.05),but fresh vegetables,fruits and other food can reduce.With eating more smoked,salted food can increase the dangerous of liver cancer(χ2=25.43,P0.05).high stress levels,greater mental scar can increase the risk of liver cancer too(χ2=10.54,P0.05).With the water depth increasing the risk of liver cancer decreased(χ2=9.78,P0.05).Conclusion The main risk factors of liver cancer were chronic liver diseases history,drinking,lack of fresh vegetables,fruits,meat and eggs products,high stress levels,greater mental scar and strong mind.Keywords:
Liver Cancer
Mental stress
Cite
Objectives: Breast cancer is the leading cause of cancer death among women in Serbia. The aim of this study was to examine possible association of breast cancer occurrence in relation to method of cooking in Serbian women.
Materials and methods: A hospital-based, individually matched case-control study analyzing risk factors for breast cancer was conducted in University Clinical Centre in Kragujevac (Serbia). A total of 382 women (191 cases with histologically confirmed incident breast cancer and 191 controls) were interviewed. In this paper, only data on the method of food preparation were presented (i.e., type of fat used; fresh or frozen meat, milk, vegetables, fruits; smoked food, fried food, cooked food, grilled food; spices such as salt, pepper, ground red pepper (aleva), vegeta, chili pepper, celery, primrose, horseradish, vinegar). Logistic regression was used to calculate odds ratios (ORs) with 95% confidence intervals (95% CI) as estimates of the risk of breast cancer.
Results: Compared with controls, breast cancer cases significantly much more reported preparing food with lard (OR=4.57, 95%CI=1.51-13.84; p=0.007). The increase of risk for breast cancer was associated with use of smoked food (OR=1.67; 95%CI=1.17-2.38; p=0.005), especially in those who regularly used smoked food every week (OR=3.12; 95%CI=1.08-9.01; p=0.036). The reduced of risk for breast cancer was associated with chili pepper use (OR=0.56; 95%CI=0.37-0.86; p=0.008).
Conclusion: Our study provides findings for the importance of cooking method for breast cancer risk, and indicates some ways of the possible role of cooking method in prevention of this disease.
Cite
Citations (0)
Objective To investigate the current risk factors for liver cancer in Chinese population and to estimate itsrelative risk and the population attributable risk. Methods Meta-analysis combined with the result showing in theliterature as well as population exposed rate were used to estimate the relative risk and the population attributable risk.Results The estimated population attributable risk of the main risk factors in turns were: HBV infection (0.7135),drinking water pollution (0.5947), aflatoxin exposure (0.2924), alcohol drinking (0.1912), history of hepatitis (0.1759).HCV infection (0.1472), family history of liver cancer (0.1395), intake of the smoked, fried or pickled food (0.1071),low vegetable and fruit intake (0.1069), mind trouble (0.0962). Conclusion The main risk factors causing liver cancer inChinese population are HBV infection (0.7135), drinking water pollution (0.5947), aflatoxin exposure.
Attributable risk
Liver Cancer
Cite
Citations (0)
Red meat
Multivitamin
Behavioral risk
Adenomatous polyps
Cite
Citations (46)
Objective The present study was designed to explore the risk factors of colorectal cancer for further scientific prevention and treatment. Methods Thirty-six colon cancer patients and 100 rectal cancer patients were selected for epidemiological 1∶1 match case control study in Cixi. Conditional Logistic regression analysis was conducted to study the relationships between colorectal cancer and the risk factors. Results History of chronic colorectitis(OR=8.30,95%CI=0.89-78.02),eating fatty meat(OR=1.92,95%CI=1.11-3.34)and poor ability in self-regulation of mood (OR=9.78,95%CI=1.90-50.16)were risk factors of colorectal cancer. Using smoke trap(OR=0.60,95%CI=0.33-1.05), eating fresh cutwater bow and squid (OR=0.48,95%CI=0.27-0.85) and dry fruit such as peanut and sunflower seeds(OR=0.96,95%CI=0.73-0.99)had statistically negative correlation with colorectal cancer.Conclusion Colorectal cancer is significantly associated with a history of chronic colorectitis, fatty meat intake and poor ability of self-regulation of moods. Using smoke trap, eating fresh cutwater bow and squid and dry fruit such as peanut and sunflower seeds are probably protective factors.
Red meat
Passive smoking
Cite
Citations (1)
A case-control study of risk factors of colorectal cancer was conducted in 202 cases and 404 controls. The results of conditional logistic regression analysis showed that the history of intestinal diseases, psychic trauma, eating of more protein and fat, unhealthy eating habit, deficiency of fruits were risk factors of colorectal cancer; and the odds ratio were 2.86, 8.67, 1.64, 2.70, 1.48 respectively. Blood selenium levels were determined by fluorometric method. Significantly lower selenium values were observed in blood from colorectal cancer patients than from normal individuals (0.1349 ppm vs. 0.1502 ppm. P less than 0.01).
Conditional logistic regression
Cite
Citations (5)
Variation in diet has been suspected to be one of cofactors related to geographic variation in lung cancer risk, namely for women, or other population groups with a low exposure to cigarette smoking. The study has been designed to obtain more insight into possible associations between diet and lung cancer risk among women in a country with a Central European socioeconomic background. In a hospital-based case-control study personal interviews of 282 female lung cancer cases and 1120 female controls were done using a structured standard questionnaire. Cigarette smoking was the most important factor associated with excess risk for lung cancer among women. Significantly increased risk was found both among current smokers (OR = 9.22), and ex-smokers (OR = 7.11). Positive dose-response gradients (p < 0.001) were observed between lung cancer risk and the daily number of cigarettes, duration of smoking, and number of pack-years. For squamous-, small- and large-cell cancers combined, significant associations of lung cancer risk with the consumption of red meat and poultry (OR = 2.33, and OR = 8.67, respectively), and an inverse association with the consumption of vegetables (OR = 0.55) were found. No such variations in risk were observed for adenocarcinoma, including the bronchioalveolar cancer type. For all lung cancer types combined, coffee drinking showed a significant inverse association with lung cancer risk risk (OR = 0.66). While smoking is the major risk for lung cancer, diet may have a contributory role. Variations in the intake of some components of diet, namely red meat, poultry, vegetables, and coffee may contribute to understanding variations in the risk of lung cancer among Czech women.
Red meat
Cite
Citations (26)
Introduction: Previous studies have suggested that high intake of fruit and vegetables may decrease the risk of a wide range of cancers, but this evidence has been challenged by the results of recent studies. Methods: To further explore the association between fruit and vegetable intake and cancer risk we conducted a case-control study of 11 cancer sites in Uruguay between 1996 and 2004, including 3,539 cancer cases and 2,032 hospital controls. We used unconditional logistic regression to estimate odds ratios and 95% confidence intervals (CIs) of cancer associations. Results: In the multivariable model higher intake of fruits and vegetables combined was associated with a decreased risk of cancers of the esophagus (odds ratio, OR=0.63, 95% CI: 0.42-0.97), lung (OR=0.75, 95% CI: 0.57-0.98), breast (OR=0.47, 95% CI: 0.31-0.71), prostate (OR=0.63, 95% CI: 0.44-0.92) and all sites combined (OR=0.73, 95% CI: 0.61-0.87). When evaluated separately, fruit intake was more strongly associated with decreased cancer risk than vegetables. These inverse associations were mainly observed in men, among persons with high intake of meat, alcohol drinkers and among smokers. Conclusion: Our results provide some evidence that high intake of fruits and vegetables and particularly fruit may decrease the risk of cancer. However, because of the possibility that these findings could be due to residual confounding from intake of meat, alcohol drinking and tobacco smoking, further studies in populations with a large number of participants with low or no exposure to these potential confounding factors are warranted.
Alcohol intake
Cite
Citations (0)
given its frequency and severity, colorectal cancer is a major public health problem. Diet plays a key role in preventing this type of cancer. The purpose of our study was to determine dietary risk factors for colorectal cancer in our Moroccan context.we conducted a case-control study including patients with colorectal cancer compared with controls. The statistical analysis of results was carried out using R software.our study included 225 patients treated for cancer at the Mohammed VI Hospital Center and 225 controls. The average age of our study population at the time of diagnosis was 55.49±14.06 years, including 119 men (52.9%) and 106 women (47.1%) with a sex ratio of 1.12. Associations were found between the highest intakes of red meats, cold meats, sausages and the risk of colorectal cancer (p = 0.0001) with F4 (4-7 times / week) vs F1 (never): OR = 4.4 (1.6-11.9); (p = 0.001), OR = 1.7 (0.5-5.7); (p = 0.003), OR = 5.7 (1.2-27.4)). On the other hand, consumption of fish was associated with a reduced risk of colorectal cancer (p = 0.0001; OR = 0.3 (0.11-0.7)), while consumption of poultry and grilled eggs was not associated with colorectal cancer. We also found that consumption of fresh vegetables and cooked vegetables was low in patients compared to controls (p = 0.0001). Furthermore, a high intake of black coffee was associated with a reduced risk of colorectal cancer (p = 0.0001; F4 vs F1: OR = 0.2 (0.1-0.4)).our study highlights that dietary changes can prevent or impede the growth of colorectal cancer. It is essential to promote balanced diet, rich in fish, vegetables, fruits and fibers without exceeding recommended levels of red meat and avoiding cold meats and sausages.
Red meat
Cite
Citations (3)
Background: Pancreatic cancer is the sixth leading cause of cancer death with an increasing trend in China. Dietary intake is believed to play an important role in pancreatic cancer carcinogenesis. The aim of this paper was to evaluate associations between some dietary factors and risk of pancreatic cancer in a multi-centre case-control study conducted in China. Materials and Methods: Cases (n=323) were ascertained from four provincial cancer hospitals. Controls (n=323) were randomly selected from the family members of patients without pancreatic cancer in the same hospitals, 1:1 matched to cases by gender, age and study center. Data were collected with a questionnaire by personal interview. Odds ratios (OR) and 95% confidence intervals (95%CI) were estimated using conditional logistic regression. Results: Tea intake (OR =0.49; 95%CI: 0.30-0.80) was associated with a half reduction in risk of pancreatic cancer. Reduced vegetable consumption (P trend: 0.04) was significant related to pancreatic cancer. Although no significant association was found for meat and fruit, ORs were all above or below the reference group. A protective effect was found for fruit (OR=1.73 for consumption of 1-2 times/week vs more than 3 times/week; 95%CI: 1.05-2.86). A high intake of meat was associated to a higher risk of pancreatic cancer (OR=0.59 for consumption of 1-2 times/week vs. more than 3 times/week; 95%CI: 0.35-0.97). Conclusions: The present study supports fruit consumption to reduce pancreatic cancer risk and indicates that high consumption of meat is related to an elevated risk. Direct inverse relations with tea and vegetable intake were also confirmed.
Conditional logistic regression
Cite
Citations (20)
Objective To examine the possible risk factors for stomach cancer among men and women in Shanghai, China. Methods In urban Shanghai, in-person interviews were completed for 311 cases newly-diagnosed with stomach cancer aged 30-74 from April 1999 to October 1999 and 1579 population-based controls (controls in three cancer studies used together). Information on demographic variables, smoking, diet consumption and others was collected from all subjects. Unconditional Logistic regression was used to adjust the possible factors. Results Stomach cancer risk in men rose with smoking, hot and fried foods,chronic gastritis, family history of gastric cancer; the risk among women was associated with the consumption of preserved、salted and fried foods,heavy drinking, chronic gastritis, history of ulcer disease and family history of gastric cancer. A dose-response relationship was found (trends test, P0.01) among men-smokers. In contrast, the consumption of the fresh vegetables and fruits, beans (especially soybeans) and bean products, plant oil, dry beans and eggs and egg products, were inversely associated with stomach cancer risk. After adjustment of the potential confounding variables, these associations remained significant. Conclusion The present findings provide further evidence that smoking, salted foods (especially the salted vegetables), oil-fried foods (including the fried cereal, eggs, and peanuts), chronic gastritis, family history of gastric cancer and so on increase the risk of stomach carcinoma in Shanghai. Fresh vegetables and fruits, soybean and soybean products (even after adjusted by fresh vegetables and fruits), plant oil, and so on may have protective effects on it.
Stomach cancer
Chronic gastritis
Cite
Citations (0)