摘要
目的 :探索食管癌发病危险因素。方法 :选择河北磁县350例食管癌患者为病例组 ,对照组选取其同性别、年龄上下不超过5岁的邻居 ,进行1∶1病例对照研究 ,采用统一调查表 ,由专业人员入户进行回顾性调查 ,所获资料用EpiInfox软件录入微机统计处理。结果 :从20个因素中筛选出9个有显著意义的因素 ,酸菜(OR=3.40)、咸菜(OR=2.59)、烫食(OR=3.11)、禽蛋(OR=4.22)、精神因素(OR=2.86)、家庭史(OR=2.37)、文化程度(OR=0.37)、葱蒜(OR=0.43)、饮茶(OR=0.33)、饮酒(OR=0.62)。结论 :热烫饮食、酸菜、咸菜、食禽蛋、精神因素、肿瘤家族史为食管癌的危险因素。而食用葱蒜、饮茶、饮酒、较高的文化程度则为食管癌的保护因素。
Objective:To explore the correlative factors in the genesis of esophageal cancer.Methods:We selected 350 pairs of case and control,which were matched on sex,area and age (within five years),to conduct a 1∶1 matched case-control study in Cixian county of Hebei province.The study used the same kind of investigative paper and conducted by trained people in retrospectives studies.All data were put into computer and analysed with EpiInfox software.Results:The odds ratio of influence factors were calculated:pickled vegetables OR=3.40,salty vegetables OR=2.59,liking hot food OR=3.11,eating meal and egg frequenthy OR=4.22,mental factor OR=2.86,family history of tumor OR=2.37,education OR=0.73,eating onion and garlic OR=0.43,drinking tea OR=0.33,drinking wine OR=0.62.Conclusion:It indicated that liking hot food,pickled or salty vegetables,eating meal and egg frequently,mental factor,family history of tumor were the risk factors of esophageal cancer,while eating onion and garlic frequently,drinking tea,drinking wine,the higher school education were the protective factors of esophageal cancer.
出处
《四川肿瘤防治》
2000年第2期65-67,共3页
Sichuan Journal of Cancer Control
