摘要
目的了解腌制食品摄入联合吸烟、饮酒与食管癌发病的关系,为食管癌防治策略的制定提供理论依据。方法采用以医院为基础的病例对照研究方法,对2010年1月—2015年12月在福建医科大学附属漳州市医院经病理组织确诊的645例原发性食管癌新发病例作为病例组及按病例组同性别、年龄(±5岁)匹配的同期在该院就诊的646例非肿瘤患者作为对照组进行问卷调查。结果在调整了性别、年龄、文化程度、婚姻状况、人均月收入等混杂因素后,多因素条件logistic回归分析结果显示,腌制食品是食管癌发病的危险因素,腌制食品摄入频率与食管癌发病风险存在剂量–反应关系(χ2趋势=21.030,P<0.001);腌制食品摄入5~7次/周且吸烟者食管癌发病风险为腌制食品摄入<1次/周且不吸烟者的2.517倍(OR=2.517,95%CI=1.412~4.485);腌制食品摄入5~7次/周且饮酒者食管癌发病风险为腌制食品摄入<1次/周且不饮酒者的3.683倍(OR=3.683,95%CI=2.101~6.456);腌制食品摄入3~7次/周且吸烟和饮酒者食管癌发病风险为腌制食品摄入≤2次/周且不吸烟和不饮酒者的4.455倍(OR=4.455,95%CI=2.502~7.931)。结论腌制食品的摄入是食管癌发病的危险因素,腌制食品摄入联合吸烟和饮酒会明显增加食管癌发病的风险。
Objective To evaluate the association between preserved food and esophageal cancer（EC） and its joint effects with alcohol drinking and smoking and to provide evidences for establishing EC control strategy. Methods A hospital-based case-control study was conducted in Zhangzhou Affiliated Hospital of Fujian Medical University. A total of645 primary esophageal cancer patients diagnosed between January 2010 through December 2015 and 646 gender-and agematched non-cancer attendees of the same hospital were investigated with a questionnaires survey. Results The result of multivariate logistic regression analysis demonstrated that preserved food intake was associated with an increased risk of EC in an exposure-response manner（chi-square for trend = 21.030, P〈0.001） after adjusting for gender, age, education, marital status, and monthly income. Compared with the nonsmokers consuming preserved food less than one time per week, the smokers taking preserved food five to seven times per week had a 2.517-folds increased EC risk（odds ratio [OR] = 2.517,95% confidence interval [95% CI]：1.412 – 4.485）. In comparison with among those not drinking alcohol and consuming preserved food less than one time per week, the EC risk was 3.683 times higher among the alcohol drinkers consuming preserved food five to seven times per week（OR = 3.683, 95% CI：2.101 – 6.456）. Compared to the participants neither smoking nor drinking alcohol and taking preserved food less than two times per week, those smoking and drinking alcohol and taking preserved food three to seven times per week had a 4.455 folds increased risk of EC（OR = 4.455, 95% CI： 2.502 –7.931）. Conclusion Preserved food intake is associated with an increased risk of esophageal cancer and the interaction between preserved food and alcohol drinking and smoking could increase the risk of esophageal cancer remarkably.
作者
陈伟霖
黄丽萍
韩煌煌
林巧匡
胡志坚
张文山
黄镇
张奕
方春香
CHEN Wei-lin, HUANG Li-ping, HAN Huang-huang, et al(Zhangzhou Affiliated Hospital of Fujian Medical University, Zhangzhou, Fujian Province 363000, Chin)
出处
《中国公共卫生》
CAS
CSCD
北大核心
2018年第5期643-646,共4页
Chinese Journal of Public Health
基金
福建医科大学非直属附属医院科研发展专项基金(FZS13039Y)
福建省自然科学基金(2015J01305)
关键词
食管癌
腌制食品
吸烟
饮酒
关系
病例对照研究
esophageal cancer
preserved food
smoking
alcohol drinking
relationship
case-control study
