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[目的]探讨江苏省徐州地区居民饮食、行为等各种影响因素与食管癌发生的关系。[方法]对2007~2008年徐州地区食管癌患者进行1︰1配对病例-对照研究,对154例食管癌病例及对照进行问卷调查,采用条件Logis-tic回归对所获资料饮食因素、生活状况及习惯、身体状况等因素进行筛选。[结果]食管肿瘤家族史OR=8.816(1.717~45.263)、辛辣食物OR=8.867(3.468~21.758)、吸烟年数OR=2.939(1.977~4.370)等与食管癌的相关性较大,是食管癌的主要危险因素,其次是食盐消耗量OR=2.806(1.488~5.291)、植物油消耗量OR=2.351(1.295~4.268)也对食管癌有危险作用。而摄入奶制品OR=0.545(0.355~0.838)则显示出对食管癌有保护作用。[结论]食管癌是饮食因素、生活习惯、社会因素等对具有不同遗传体质的个体长期反复作用的结果,宜采取以一级预防为重点的综合性防治措施。
[Objective] To explore the relationship between diet, behavior and other factors affecting the occurrence of esophageal cancer among residents in Xuzhou, Jiangsu Province. [Methods] A 1: 1 matched case-control study of esophageal cancer patients in Xuzhou from 2007 to 2008 was conducted. 154 cases of esophageal cancer and control were investigated by questionnaire. Logistic regression analysis was used to analyze the data of dietary factors, living conditions And habits, physical condition and other factors for screening. [Results] The family history of esophageal cancer was OR = 8.816 (1.717 ~ 45.263), spicy food OR = 8.867 (3.468 ~ 21.758), smoking years OR = 2.939 , Followed by salt consumption OR = 2.806 (1.488-5.291), and vegetable oil consumption OR = 2.351 (1.295 ~ 4.268) also had a dangerous effect on esophageal cancer. The intake of dairy products OR = 0.545 (0.355 ~ 0.838) showed a protective effect on esophageal cancer. [Conclusion] Esophageal cancer is a result of long-term repeated effects of dietary factors, living habits and social factors on individuals with different genetic constitutions. Therefore, it is advisable to take comprehensive prevention and treatment measures with primary prevention as the key point.