助手标题  
全文文献 工具书 数字 学术定义 翻译助手 学术趋势 更多
查询帮助
意见反馈
   腌制食品 在 肿瘤学 分类中 的翻译结果: 查询用时:0.018秒
图标索引 在分类学科中查询
所有学科
肿瘤学
轻工业手工业
更多类别查询

图标索引 历史查询
 

腌制食品
相关语句
  pickled food
    Interaction of CYP2E1, NAT2 M1 and pickled food, irregular diet habit and little fruit intake was observed.
    CYP2E1和NAT2 M1位点基因多态性与食用腌制食品、三餐不定时及水果摄入量少在胃癌发生中存在一定的交互作用。
短句来源
    Risk of gastric cancer increased of people who both carry CYP2E1 wild genotype and often eat pickled food, the interaction of CYP2E1 and eat pickled food showed a low exposure-gene effect(LEG);
    同时携带CYP2E1野生型与经常食用腌制食品者患胃癌危险性增高,交互作用呈LEG效应; 同时携带CYP2E1野生型与经常三餐不定时者患胃癌危险性增高,交互作用呈HEG效应;
短句来源
    Results Odds ratio of eating more bloated and pickled food, smoking heavy, being born in plain, irregularity of stool were 3.194, 1.450, 2.575, 21.191, 9.593, respectively.
    结果 高频率摄入烟熏、腌制食品、大量吸烟、出生地为平原、大便性质不规律的 OR值分别为3.194、1.45 0、2 .5 75、2 1.191、9.5 93;
短句来源
    Results After confounding adjusted, the result showed that interaction existed in genetic polymorphisms of CYP2E1 RsaⅠand the family history of digestive system disease, smoking, pickled food, irregular diet habit, interaction indexes (γ) value were 1.855, 2.626, 1.736 and 1.714 respectively.
    结果CYP2E1RsaⅠ基因多态性与消化系统疾病家族史、吸烟、食用腌制食品、三餐不定时等4项环境危险因素间存在一定的交互作用,交互作用系数分别为1.855、2.626、1.736、1.714;
短句来源
    A low exposure-gene effect interaction was found in CYP2E1 RsaⅠgenotype and the frequency of pickled food consumed, while a high exposure-gene effect interaction exist in CYP2E1 RsaⅠgenotype and irregular diet habit.
    CYP2E1RsaⅠ基因多态性与食用腌制食品及三餐不定时间的交互作用分别呈现低暴露-基因效应(lowexposure-geneeffect熏LEG效应)、高暴露-基因效应(highexposure-geneeffect熏HEG效应)。
短句来源
更多       
  pickled foods
    Our report presents the content of the precursors of N-nitrosamine in some pickled foods of esophageal carcinoma high (Nanao County), medium (Chaoan County) and low incidence area (Hui Lai County).
    本文测定了汕头地区食管癌高发区南澳县,中发区潮安县和低发区惠来县某些腌制食品中亚硝胺前身物的含量。
短句来源
    It has alsobeen uncovered that intake of oil-fried foods for males and pickled foods for femalesgave rise to the cancer. Odds ratios were 2.47 and 2.97 respectively.
    男性油炸食品及女性腌制食品摄入增加,提高了胃癌的危险性,OR值分别为2.47和2.97。
短句来源
    (3)High intake of the fried and pickled foods significantly increase the risk of occurrence of these cancers.
    ③高摄入油炸和腌制食品均显著增加结、直肠癌的相对危险度。
短句来源
  “腌制食品”译为未确定词的双语例句
    The Meta-analysis results indicated that the summary odds ratio (OR) of family history of esophageal cancer was 2.45 (95% confidence interval was 1.66~3.62), pickle diet,1.87(1.55~2.26);
    Meta分析结果显示:有食管癌家族史的人患食管癌比值比(ORDL)为2.45(1.66~3.62); 食用腌制食品ORDL为1.87(1.55~2.26);
短句来源
    3. The odds risk of NQO1 mutation homozygote and mutation heterozygote to wild homozygote were significant increased, OR(95%CI) were 2.53(1.51~4.25)、2.68(1.41~5.09) respectively.
    4、交互作用分析结果:食用腌制食品与携带NQO1易感基因型存在交互作用,各指标分别为:API=0.48、S=3.50、RERI =3.51。 食用腌制食品与MGMT易感基因型存在交互作用,各指标分别为:API=0.13、S=1.28、RERI=0.3;
短句来源
    Risk of gastric cancer increased of people who both carry CYP2E1 wild genotype and had irregular diet habit, the interaction of CYP2E1 and irregular diet habit showed a high exposure-gene effect (HEG); Risk of gastric cancer increased of people who both carry
    同时携带CYP2E1野生型与水果摄入量少者患胃癌危险性增高,交互作用呈LEG效应。 同时携带NAT2 M1突变型与经常食用腌制食品者或经常三餐不定时者或水果摄入量很少者患胃癌危险性增高,NAT2 M1与食用腌制食品、三餐不定时及水果摄入量少之间的交互作用都呈MEG效应。
短句来源
    Conclusions Eating more salted and bloated food, smoking heavy, being born in plain, history of diarrhea were risk factors of large bowel cancer; physical exercise,not eating high temperature and double salt food were preventive factors.
    结论 高频率摄入烟熏、腌制食品、大量吸烟、出生地为平原、大便性质不规则为大肠癌发病的危险因素 ,体育锻炼、不食高温和重盐食物为保护因素。
短句来源
    The scores of life events, social support had no significant difference between two groups (P >0.05), but the scores of stress life events was higher in cancer group than that in control group. The immature factors of defense mechanisms in cancer group were higher than those in control group (P <0.05).
    结果 单因素分析中病例组吸烟、睡眠不足、饮酒、吃饭常伴烟酒、常吃腌制食品、生活无规律与对照组有统计学差异 (P <0 .0 5 ) ,生活事件评分、社会支持评分与对照组无统计学差异 ,但负性事件总分高于对照组 ,防御方式中不成熟因子与对照组有统计学差异 (P <0 .0 5 ) ;
短句来源
更多       
查询“腌制食品”译词为用户自定义的双语例句

    我想查看译文中含有:的双语例句
例句
为了更好的帮助您理解掌握查询词或其译词在地道英语中的实际用法,我们为您准备了出自英文原文的大量英语例句,供您参考。
  pickled food
Salt is also used to control fermentation in the making of pickled food, cheese and sauerkraut.
      
  pickled foods
Pickled foods, such as pepperoncini and other processed foods, may be sulfited.
      


N-itroso compounds can be formed in vitro and in vivo by theinteraction of nitrites with secondary amines. Our report presents the content of the precursors of N-nitrosamine in some pickled foods of esophageal carcinoma high (Nanao County), medium (Chaoan County) and low incidence area (Hui Lai County). The results obtained from our investigation showed that:1. the content of nitrate surpasses 500mg/kg both in pickled leaf mustard and in pickled radish.2. the content of nitrite in pickled leaf mustard from Nanao...

N-itroso compounds can be formed in vitro and in vivo by theinteraction of nitrites with secondary amines. Our report presents the content of the precursors of N-nitrosamine in some pickled foods of esophageal carcinoma high (Nanao County), medium (Chaoan County) and low incidence area (Hui Lai County). The results obtained from our investigation showed that:1. the content of nitrate surpasses 500mg/kg both in pickled leaf mustard and in pickled radish.2. the content of nitrite in pickled leaf mustard from Nanao County is higher than that from either Chaoan county or Huilai County, which is relevant to esophageal carcinoma mortalities.3. the content of the Precursors of N-nitrosamine in pickled radish has no relation whatever with esophageal carcinoma mortality.4. the content of secondary amines in fish sauce as well as in shrimp sauce is higher than that in pickled vegetables.

亚硝基化合物可由亚硝酸盐和二级胺在体外及体内合成。本文测定了汕头地区食管癌高发区南澳县,中发区潮安县和低发区惠来县某些腌制食品中亚硝胺前身物的含量。 结果指出,腌芥菜和腌萝卜干硝酸盐含量超过500mg/kg;腌芥菜亚硝酸盐含量,南澳县样品比潮安、惠来高,与食管癌死亡率平行关系;而腌萝卜干亚硝胺前身物含量与食管癌死亡率无关;二级胺含量鱼露及虾酱高于腌菜。

A population-based case-control study has been carried out which involved all1197 new cases aged 20-69 of stomach cancer from Dec. 1, 1988 to Nov. 30, 1989. And1451 controls were selected from Shanghai general population by a standard randomprocedure of frequency matching by age and sex. The present study summarized therelationship between diet and gastric cancer. The dietary questionnaire includedgeneral dietary habits and frequency of intake of food items (per day, week, month oryear) and amount per meal....

A population-based case-control study has been carried out which involved all1197 new cases aged 20-69 of stomach cancer from Dec. 1, 1988 to Nov. 30, 1989. And1451 controls were selected from Shanghai general population by a standard randomprocedure of frequency matching by age and sex. The present study summarized therelationship between diet and gastric cancer. The dietary questionnaire includedgeneral dietary habits and frequency of intake of food items (per day, week, month oryear) and amount per meal. The results showed that bad dietary habits, such as high intake of salted diet,eating unpunctually, fast take-in, overeating-drinking, increased the risk ofdeveloping the cancer. Odds ratios adjusted by age are 2.08, 4.17, 2.22 and 2.00respectively in males; 5.00, 4.10, 2.08 and 1.81 respectively in females. It has alsobeen uncovered that intake of oil-fried foods for males and pickled foods for femalesgave rise to the cancer. Odds ratios were 2.47 and 2.97 respectively. There was negativecorrelation between increasing of consumption of vegetables, such as fresh vegetables,fresh beans, beans and bean products, rhizome vegetable and fresh fruits and gastriccancer. It has also been found that some animal foods, such as fish, eggs, milk andmilk product, meats of chicken and duck decreased risk of gastric cancer.

1988年12月1日~1989年11月30日在上海市区进行了基于全人群的胃癌病例对照研究。调查了1197例病人和1451例对照,年龄均在20~69岁。总结了胃癌与饮食的关系。胃癌与饮食关系单因素研究结果表明,高盐饮食、三餐不按时、进餐速度快、过饱饮食等因素增加胃癌的危险性,年龄调整OR值男性组分别为2.08、4.17、2.22和2.00;女性组分别为5.00、4.10、2.08和1.81;男性油炸食品及女性腌制食品摄入增加,提高了胃癌的危险性,OR值分别为2.47和2.97。植物类食品如新鲜蔬菜、鲜豆类、豆及豆制品、根茎类食品以及新鲜水果的摄入频度与胃癌存在负相关的关系;动物类食品如淡水鱼、禽蛋、奶及奶制品和鸡鸭肉的每月摄入频度增加也可降低胃癌的危险性,男性组表现更为明显。在Logistic多因素研究中发现,维生素C和维生素A对胃癌有较强的保护作用,进入模型的因素还有三餐不按时、过饱饮食、高盐饮食、热烫饮食、油炸食品等。在研究中还发现,文化程度愈低,胃癌的危险性愈大。

We have conducted an interviews on 306 histplogicalfy confirmed incident cases of nasopharyngeal carcinoma (NPC) occurring in residents of Guangzhou City, China, who were under the age of 50 years, and an equal number of age-, sex-, and neighborhood-matched control-. We have also interviewed 110 mothers of patients under age 45 years and 139 mothers of controls who were atched to patients under age 45 years, to obtain informations on childhood exposures of studied subjects. Exposure to salted fish, whether in...

We have conducted an interviews on 306 histplogicalfy confirmed incident cases of nasopharyngeal carcinoma (NPC) occurring in residents of Guangzhou City, China, who were under the age of 50 years, and an equal number of age-, sex-, and neighborhood-matched control-. We have also interviewed 110 mothers of patients under age 45 years and 139 mothers of controls who were atched to patients under age 45 years, to obtain informations on childhood exposures of studied subjects. Exposure to salted fish, whether in adulthood or in childhood, was signifcantly associated with an increased risk of NPC. The association was strongest for exposure during weaning, and exposures at all other periods were no longer related to NPC risk after adjustment for exposure during weaning. Besides salted fish, childhood, exposure to 5 other preserved foods(fermented) fish sauce, salted salted shrimp paste, moldy bean curd, and 2 kinds of preserved plum) was significantly related to NPC, and the effects were independent of salted fish exposure.F'inally, cases ingesed significantly less fresh vegetables and fruits than controls, especially during early childhood, and the differences were not explained by their differing consumption pattern of salted fish and other preserved foods.

1983年3月1日至1985年8月31日对经病理确诊,年龄在50岁以下的广州市居民鼻咽癌新发病例进行病例一对照研究。应用Logistic多因素回归分析方法来分析各项数据,结果如下: 1.在各个被调查时期,母亲和对象咸鱼摄入经常度与鼻咽癌发病有显著相关。 2.除咸鱼外,儿童期进食其他五种腌制食品或酱油表明与鼻咽癌发病呈显著相关。这五种腌制食品为鱼露、咸虾酱、腐乳、陈皮梅、嘉应子。而发病前三年进食这些食品显示与鼻咽癌发病无关。 3.在各个被调查时期,病例组较对照组更少进食新鲜蔬菜和水果,显示与鼻咽癌发病有相关。 4.检测咸鱼、鱼露、咸虾酱、腐乳、陈皮梅、嘉应子、西红柿对鼻咽癌发病的作用,有三种食物显示其在鼻咽癌发病上是作为独立的危险因素,它们是咸鱼、腐乳、陈皮梅,而西红柿则为保护因素。 综上述可见:从多个流行病学调查和实验室研究均表明:进食含有亚硝胺类致癌物的咸鱼与鼻咽癌发病密切相关,而且在儿童期越年幼进食,相对危险性越大。

 
<< 更多相关文摘    
图标索引 相关查询

 


 
CNKI小工具
在英文学术搜索中查有关腌制食品的内容
在知识搜索中查有关腌制食品的内容
在数字搜索中查有关腌制食品的内容
在概念知识元中查有关腌制食品的内容
在学术趋势中查有关腌制食品的内容
 
 

CNKI主页设CNKI翻译助手为主页 | 收藏CNKI翻译助手 | 广告服务 | 英文学术搜索
版权图标  2008 CNKI-中国知网
京ICP证040431号 互联网出版许可证 新出网证(京)字008号
北京市公安局海淀分局 备案号:110 1081725
版权图标 2008中国知网(cnki) 中国学术期刊(光盘版)电子杂志社