ABSTRACT 2590(P17-1)
胆道系癌と肉・緑黄色野菜の摂取：菊地正悟１、矼暎雄２、黒澤美智子１（１順天堂大・医・衛生、２浅間総合病院・健管）
Biliary tract cancer and intake of pork and green vegetable：Shogo KIKUCHI1, Teruo ISHIBASHI2, Michiko KUROSAWA1（1Dept. Epidemiol. Juntendo Univ. Scho. of Med.,2Section of Health Administ, Asama General Hosp.）
Purpose: To investigate risk factors for incidence of biliary tract (biliary duct and cholecystic) cancer. Subjects & methods: Subjects were from 28,000 residents over 35 years of age, living in Saku-city, Nagano, who responded to the questionnaire on habits, food and past history in January '89. Incidence cases were those who were newly diagnosed as biliary tract cancer between January '92 and March '97. The information on the incidence was obtained from cancer registry in this area. As to each factor, sex and age adjusted hazard ratio for the cancer was calculated using the cohort data. In addition to age and sex, factors whose p-values were less than 0.05 in the analyses were put into a proportional hazard model, and the final model was obtained by backward elimination so that all p-values of the factors except sex and age were less than 0.10. Results: Number of the incidence cases was 38. Results are shown below. Discussion: Intake of meat other than pork non-significantly elevated the risk. Protein or fat of meat, especially of pork may elevate the risk of the cancer. Intake of vitamin A included in green vegetable may have protective effect against the cancer.
Explanatory variables Hazard ratio (95%CI) p-value
Age +1 year 1.06 (1.04, 1.09) p<0.001
Sex Male 1.0 p=0.451
Female 0.78 (0.41, 1.49)
Pork 0-2 times/week 1.0 p=0.008
3+ times/week 2.63 (130, 5.33)
Unknown 1.82 (0.78, 4.25)
Pumpkin Scarcely 1.0 p=0.017
& carrot 1+ times/month 0.19 (0.06, 0.63)
Unknown 0.10 (0.02, 0.70)