Cured meat, vegetables, and bean-curd foods in relation to childhood acute leukemia risk: A population based case-control studyReportar como inadecuado




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BMC Cancer

, 9:15

First Online: 13 January 2009Received: 05 August 2008Accepted: 13 January 2009DOI: 10.1186-1471-2407-9-15

Cite this article as: Liu, C., Hsu, YH., Wu, MT. et al. BMC Cancer 2009 9: 15. doi:10.1186-1471-2407-9-15

Abstract

BackgroundConsumption of cured-smoked meat and fish leads to the formation of carcinogenic N-nitroso compounds in the acidic stomach. This study investigated whether consumed cured-smoked meat and fish, the major dietary resource for exposure to nitrites and nitrosamines, is associated with childhood acute leukemia.

MethodsA population-based case-control study of Han Chinese between 2 and 20 years old was conducted in southern Taiwan. 145 acute leukemia cases and 370 age- and sex-matched controls were recruited between 1997 and 2005. Dietary data were obtained from a questionnaire. Multiple logistic regression models were used in data analyses.

ResultsConsumption of cured-smoked meat and fish more than once a week was associated with an increased risk of acute leukemia OR = 1.74; 95% CI: 1.15–2.64. Conversely, higher intake of vegetables OR = 0.55; 95% CI: 0.37–0.83 and bean-curd OR = 0.55; 95% CI: 0.34–0.89 was associated with a reduced risk. No statistically significant association was observed between leukemia risk and the consumption of pickled vegetables, fruits, and tea.

ConclusionDietary exposure to cured-smoked meat and fish may be associated with leukemia risk through their contents of nitrites and nitrosamines among children and adolescents, and intake of vegetables and soy-bean curd may be protective.

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Autor: Chen-yu Liu - Yi-Hsiang Hsu - Ming-Tsang Wu - Pi-Chen Pan - Chi-Kung Ho - Li Su - Xin Xu - Yi Li - David C Christiani -

Fuente: https://link.springer.com/







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