Tobacco Documents Online

Gao:, Y.-T., Blot, W.J., Zheng, W., Ershow, A.G., Hsu, C.W., Levin, L.I., Zhang, R. and Fraumeni, J.F., "Lung Cancer Among Chinese Women," International Journal of Cancer 40: 604-609, 1987. The purpose of this case-control study was to explore the roles of a number of risk factors for ad'enocarcinoma among women in Shanghai; 672 female lung cancer patients and 735 population-based controls were interviewed. Cases were newly- diagnosed women in the urban Shanghai population; controls were randomly chosen within 5-year age strata from the general urban population. Approximately 81% of the cases were histologically verified. Apparently no proxies were used. The authors reported that cigarette smoking was a risk factor in Shanghai women. ETS exposure was assessed as whether the woman had ever lived with a smoker. For overall exposure during adulthood, the RR was 0.9 (95% CI 0.6-1.4). For husband's smoking, the calculated RRs ranged from 1.1 to 1.7. None was statistically significant, although the value of 1.7, for living more than 40: years with a smoking husband, approached statistical significance (95% CI 1.0- 2.9). The authors claimed that there was a trend for increasing lung cancer risk with increasing years of living with~ a smoking husband. For overall exposure during childhood, the reported RR was 1.1 (95% CI 0.7-1.7). Among life-long nonsmokers, numerous factors were reported to be associated with statistically significant or non-significant elevations in risk, including history of tuberculosis and other pre-existing lung diseases (RR = 1.2-2.0); hormonal factors (e.g.,, late menopause (RR = 1.3), decreasing menstrual cycle length (RR = 1.6-2.9)); exposure to cooking oil vapors (e.g., numbers of meals cooked by stir frying or boiling (',RR = 1.2-2.6), frequency of smokiness during cooking (RR as high as 2.8), frequency of eye irritation during cooking (RR as high as 2.6));. and! use of rapeseed oil ('RR = 1.4). No association~ was found between increased consumption of carotene-rich foods and decreased risk, but overall dietary carotene levels are high in this population.