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目的探讨非食管癌高发区武汉市居民饮食模式与食管癌发病之间的关系,为食管癌的早期预防提供基础资料。方法按1∶1病例对照研究方法从当地医院抽取91名食管癌病例及相等例数的按性别、年龄等条件配比的对照,并对其进行面对面问卷调查,应用多因素条件logistic回归分析探讨不同饮食模式对食管癌发病的影响。结果分析结果提示油炸食品、辛辣味食品是武汉地区居民食管癌发病的危险因素,而经常食用调和油、食用奶及奶制品者食管癌发病危险降低。结论武汉地区居民饮食因素与食管癌发病的关系与食管癌高发区不全相同,食管癌的三级预防应结合本地特点,因地制宜、因时制宜地开展。
Objective To explore the relationship between eating patterns and the incidence of esophageal cancer among residents with high incidence of non-esophageal cancer in Wuhan and to provide basic information for the early prevention of esophageal cancer. Methods According to a 1: 1 case-control study, 91 esophageal cancer patients were selected from local hospitals and matched by age, sex, age and other criteria. Questionnaires were conducted by face-to-face questionnaires and multivariate conditional logistic regression analysis Effect of different dietary patterns on the incidence of esophageal cancer. Results The results suggest that fried foods and spicy foods are the risk factors for esophageal cancer in Wuhan residents. However, the incidence of esophageal cancer is lower in those who regularly consume the blend oil, milk and dairy products. Conclusion The relationship between dietary factors and the incidence of esophageal cancer in residents of Wuhan is not the same as the high incidence of esophageal cancer. The tertiary prevention of esophageal cancer should be based on local characteristics, according to local conditions and according to local conditions.