摄入较多血红素铁似乎与食管癌和胃癌风险增加有关,而摄入较多锌却会降低这种风险。美国明尼苏达大学的David R Jacobs及其同事的这一研究结果发表在《国际肿瘤杂志》上。他们研究了美国依阿华州 34 708例绝经后妇女(基线年龄 55-69岁)的食物频率问卷调查。血红素铁按所有肉食中总铁含量的40％计算。16年随访期间,75 例患者有上消化道癌症,其中52 More iron intake of heme iron appears to be associated with an increased risk of esophageal and gastric cancers, whereas more zinc intake reduces this risk. The findings of David R Jacobs and colleagues at the University of Minnesota in the United States are published in the International Journal of Tumors. They studied the food frequency questionnaire for 34 708 postmenopausal women in Iowa (baseline age 55-69 years). Heme iron is calculated as 40% of the total iron content in all meat products. During the 16-year follow-up, 75 patients had upper gastrointestinal cancers, 52 of them