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Titolo:
CONSUMPTION OF NITRATE, NITRITE, AND NITROSODIMETHYLAMINE AND THE RISK OF UPPER AERODIGESTIVE TRACT CANCER
Autore:
ROGERS MAM; VAUGHAN TL; DAVIS S; THOMAS DB;
Indirizzi:
SUNY SYRACUSE,HLTH SCI CTR,DEPT PREVENT MED,750 E ADAMS ST SYRACUSE NY 13210 FRED HUTCHINSON CANC RES CTR,PROGRAM EPIDEMIOL SEATTLE WA 98104 UNIV WASHINGTON,DEPT EPIDEMIOL SEATTLE WA 98195
Titolo Testata:
Cancer epidemiology, biomarkers & prevention
fascicolo: 1, volume: 4, anno: 1995,
pagine: 29 - 36
SICI:
1055-9965(1995)4:1<29:CONNAN>2.0.ZU;2-E
Fonte:
ISI
Lingua:
ENG
Soggetto:
PHARYNGEAL CANCER; DIETARY FACTORS; N-NITROSAMINES; STOMACH-CANCER; ORAL-CANCER; VEGETABLES; SHANGHAI; TEA;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
42
Recensione:
Indirizzi per estratti:
Citazione:
M.A.M. Rogers et al., "CONSUMPTION OF NITRATE, NITRITE, AND NITROSODIMETHYLAMINE AND THE RISK OF UPPER AERODIGESTIVE TRACT CANCER", Cancer epidemiology, biomarkers & prevention, 4(1), 1995, pp. 29-36

Abstract

Evidence from animal studies indicates that various N-nitroso compounds are carcinogenic. We investigated whether consumption of foods and beverages containing nitrosodimethylamine, nitrites, and nitrates affected the risk of laryngeal, esophageal, and oral cancer. In a population-based case-control study in western Washington state, dietary consumption of these substances was measured in 645 cases (169 laryngeal, 125 esophageal, and 351 oral) and 458 controls. After adjustment for tobacco, alcohol, and other known risk factors, there was a 52% reduction in the risk of upper aerodigestive tract cancer for individuals who consumed higher amounts of nitrate (upper tertile) compared with the lowest tertile (P < 0.001 for trend). Nitrate intake was associated with a reduction in cancer risk at all three sites. The reduction in the risk of esophageal cancer with increasing nitrate consumption was moreevident in frequent tea drinkers than in other subjects. There was nosignificant association between nitrite consumption and the risk of laryngeal or oral cancer. However, for individuals with a history of cancer sores (an indicator of possible endogenous nitrosation), the riskof esophageal cancer was seven times greater in those with high versus low nitrite intake. Consumption of foods high in nitrosodimethylamine was associated with a 79% increased risk of upper aerodigestive tract cancer (P = 0.037 for trend). Cases consumed smoked fish more frequently than did controls [odds ratio (OR) = 3.03]. Daily intake of beer and of nitrite-containing meats were associated with an increased esophageal cancer risk (OR = 2.48 and 1.82, respectively). The odds ratio for daily beer intake was also elevated for individuals with cancer ofthe oral cavity (OR = 1.79). Subjects who consumed higher amounts of ascorbic acid from foods and supplements were less likely to develop upper aerodigestive tract cancer than were individuals with lower ascorbic acid intake (P = 0.003 for trend). These results indicate that nitrosation may be a factor in the etiology of upper aerodigestive tract cancers, especially esophageal cancer.

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Documento generato il 24/09/20 alle ore 21:01:33