安溪县食管癌发病影响因素病例对照调查

Case-control study on risk factors of esophageal cancer in Anxi county

目的探讨福建省安溪县食管癌发病的影响因素,为食管癌高发区制定综合防制措施提供理论依据。方法采用1∶1配对研究方法,对237例食管癌患者及与之在年龄、性别和居住地相匹配的非癌人群采用统一的调查表进行问卷调查。采用单因素及多因素条件Logistic分析方法分析安溪县食管癌发生的影响因素。结果食盐量(OR3.704)、性格内向(OR13.511)、吸烟量(OR1.667)、一级亲属食管癌家族史(OR5.687)、病前10～20年前常食用油炸食品(OR2.577)、霉变红薯(OR4.803)、腌菜(OR2.285)是安溪县食管癌发生的危险因素;常饮茶(OR0.234)、饮用清洁水(OR0.142)、常吃豆制品(OR0.407)、水果(OR0.255)是保护因素。结论食管癌是一种由多种致癌因素引起疾病,即在环境危险因素和遗传因素的作用下发生,因此,对其应采取综合性的预防措施。

Objective To explore the risk factors of esophageal cancer in Anxi county of Fujian province,and to provide evidences for making the integrated measures to prevent and control esophageal cancer in the high accident place.Methods A case-control study was used with a ratio of 1 to 1,and a health survey was conducted on objects which included 237 cases with histologically confirmed diagnoses of squdamous-cell carcinoma of the esophagus and 237 controls matched by age,sex and resident.The anlysis method of conditional Logistic regression was used to analyze the influential factors of esophageal cancer.Results The important risk factors of esophageal cancer were over consumption of salt(OR:3.704),introversion(OR:13.511),smoking(OR:1.667),family history of esophageal cancer(OR:5.687) and often fried food intake(OR:2.577),mildew potato(OR:4.803) and pickled vegetables(OR:2.285) during the preceding 20 years prior to the diagnosis of esophageal cancer.While the protective factors of esophageal cancer were tea drinking(OR:0.234),drinking pure water(OR:0.142),intake of fruit(OR:0.255) and bean product(OR:0.407).Conclusion The risk factors of esophageal cancer were various including evinronmental risk factors and genetic factors,and the preventive measures should be comprehensive.