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本研究采用病例一对照研究方法,对186名乳腺癌患者和186名非乳腺癌患者进行了膳食调查,结果显示,在摄入的16类食物中,仅有绿色蔬菜、豆浆能降低乳腺癌发生的危险性。平均每日绿色蔬菜摄入量大于400g 时,乳腺癌发生的危险性降低38%(OR=0.62)。平均每日豆浆摄入量大于100ml 时,乳腺癌发生的危险性降低41%(OR=0.59)。在19种膳食营养索中,当维生素 E、视黄醇当量和维生素 C 的平均每日摄入量分别大于35mg、1000μg视黄醇当量和100mg时,乳腺癌发生的危险性分别降低59%(OR=0.41)、62%(OR=0.38)和56%(OR=0.44)。总脂肪摄入量每天大于100g时,乳腺癌发生的危险性增加1.09倍(OR=2.08)。未发现其他豆制品如豆腐、豆腐皮、豆腐干(炸豆腐)和豆奶粉与乳腺癌发生的关系。
In this study, a case-control study was conducted. A dietary survey was conducted on 186 breast cancer patients and 186 non-breast cancer patients. The results showed that among the 16 foods consumed, only green vegetables and soybean milk could reduce breast cancer incidence. The danger. When the average daily green vegetable intake was greater than 400g, the risk of breast cancer decreased by 38% (OR=0.62). When the average daily soymilk intake was greater than 100 ml, the risk of developing breast cancer was reduced by 41% (OR=0.59). In the 19 dietary nutrition lines, when the average daily intakes of vitamin E, retinol equivalents, and vitamin C were greater than 35 mg, 1000 μg retinol equivalent, and 100 mg, respectively, the risk of developing breast cancer was reduced by 59% ( OR = 0.41), 62% (OR = 0.38) and 56% (OR = 0.44). When the total fat intake was greater than 100 g per day, the risk of breast cancer increased by 1.09 times (OR = 2.08). No relationship was found between other soy products such as bean curd, tofu skin, dried tofu (fried tofu), and soy milk powder.