摘要
[目的]综合评价我国食管癌发病的危险因素,为制定防治措施提供依据。[方法]应用Meta分析原理对国内 22篇有关食管癌危险因素的病例对照研究进行定量综合分析。用随机效应模型D L法计算OR值及其95%CI。[结 果]吸烟、饮酒、饮茶、热烫饮食、进食快、饮食不规律、食用腌菜、新鲜蔬菜、水果、喜吃咸食、食管癌家族史和精神刺激因 素的OR值分别为1.58(1.28,1.95)、1.75(1.28,2.38)、0.54(0.32,0.90)、2.31(1.89,2.82)、2.28(1.69,3.07)、2.79 (1.81,4.31)、2.20(1.79,2.70)、0.52(0.35,0.77)、0.77(0.72,0.83)、1.61(1.24,2.09)、3.06(2.26,4.14)和2.26(1.89, 2.70)。[结论]吸烟、饮酒、热烫饮食、进食快、饮食不规律、食用腌菜、喜吃咸食、食管癌家族史和精神刺激因素为食管癌 的危险因素;饮茶、食用新鲜蔬菜和水果为食管癌的保护因素。
To evaluate the risk factors on esophageal cancer in China and provide the evidence for the disease control and prevention The results of 22 case control studies on the risk factors for esophageal cancer were analyzed by Meta analysis method The pooled odds ratio (OR) and 95% CI were calculated by random effect model The OR for smoking, alcohol drinking, tea drinking, over hot diet, quick eating, irregular eating, frequent intake of pickled vegetables, fresh vegetable, fruit, eating salty food frequently, family history and mental irritation were 1 58 (1 28,1 95), 1 75 (1 28,2 38), 0 54 (0 32,0 90), 2 31 (1 89,2 82), 2 28 (1 69,3 07), 2 79(1 81,4 31), 2 20 (1 79,2 70), 0 52 (0 35,0 77),0 77 (0 72,0 83), 1 61 (1 24,2 09), 3 06 (2 26,4 14), 2 26 (1 89,2 70) respectively Smoking, alcohol drinking, over hot diet, quick eating, irregular eating, frequent intake of pickled vegetables, eating salty food frequently, family history and mental irritation may be the risk factors, while tea drinking, fresh vegetable and fruit may be the protection factors for esophageal cancer
出处
《海峡预防医学杂志》
CAS
2004年第5期1-4,共4页
Strait Journal of Preventive Medicine
