Female lung cancer and cooking practice: A case-control study in Hong Kong.

摘要

Objectives. To examine the association between exposures to fumes emitted from Chinese-style cooking and lung cancer risk among Chinese women in Hong Kong, and to identify other risk factors associated with female lung cancer in Hong Kong.;Results. A total of 601 subjects were interviewed, including 279 cases and 332 controls. The proportion of smokers (current or exsmokers) among cases and controls was 24.0% and 9.3%, respectively. Adenocarcinomas comprised 49.4% of cancers among smokers and 67.7% among nonsmokers. The OR of lung cancer (all subtypes) among exsmokers was 2.25 (95% CI: 1.24--4.09) and that among current smokers was 4.51 (95% CI, 2.24--9.06). The ORs of lung cancer across increasing quintile of total dish-years were 1.00, 1.19, 1.17, 1.38 and 2.87 (chi2-test for trend: p < 0.05). After adjusting for smoking status, education level, and employment status, the OR among women in the 2nd, 3rd, 4th, and 5th quintiles of total dish-year was 1.30 (95% CI: 0.75--2.26), 1.23 (95% CI: 0.71--2.12), 1.31 (95% CI: 0.75--2.31), and 2.63 (95% CI: 1.50--4.61), respectively (chi2-test for trend: p < 0.05). The OR for women in the highest quintile increased after further adjusting for exposures to various indoor air pollutants and dietary habits; decreased a little but still remained significant after further adjusting for job categories, preexisting lung diseases, and family history of cancer.;Results from multivariate analysis showed that cooking fumes exposure, current smoking, residential radon exposure, high or low intake of total meats and family history of cancer history were associated with increased risk of lung cancer, while high intake of dark green vegetables, high intake of orange/yellow vegetables and regularly intake of multivitamins were associated with reduced risk of lung cancer.;Conclusions. The results indicated that exposure to fumes emitted from Chinese-style cooking could increase the risk of lung cancer among Hong Kong Chinese women. Besides cooking fumes exposure, smoking, residential radon exposure, intakes of total meats, dark green vegetables, orange/yellow vegetables and multivitamins, and family history of cancer were also major risk factors for lung cancer among Hong Kong women. Reducing cooking fumes exposure, stopping smoking, and modifying diet habits could prevent more than half of female lung cancers in the general population in Hong Kong. (Abstract shortened by UMI.).