摘要
目的探讨福建省食管癌流行的危险因素。方法在福建省１９８９～１９９０年曾进行居民死因回顾性调查的１４个县市６８个抽样点（乡、镇、街道），每个抽样点按１９８１年全国人口标准构成调查４５～７４岁的居民２００人，探讨各抽样点食管癌标化截缩死亡率与人群２０年前饮食、生活习惯之间的相关关系。结果资料的简单Ｓｐｅａｒｍａｎ相关分析发现霉粮、腌制蔬菜、腌制豆类、粗粮占口粮的比例及男性吸烟等因素与食管癌的死亡率呈显著正相关，新鲜蔬菜则可能为保护性因素。进一步的多元中位数回归分析显示进入方程的因素为腌制蔬菜、腌制豆类、新鲜蔬菜及男性的新鲜水果等。未发现鱼露、饮酒、腌制海产品等因素与食管癌死亡率之间的联系。结论食用腌制蔬菜、腌制豆类，少吃新鲜蔬菜、水果可能是福建省食管癌流行的重要危险因素。
Objective To investigate the risk factors for esophageal cancer in Fujian province.Methods The research areas included 68 sample sites(townships)in 14 counties of Fujian province in which retrospective investigations on death causes of residents were done during 1989-1990. In every site,according to the standard constitution ratio of Chinese population in 1981, 200 subjects were interviewed to investigate the relationship between diet and habits of inhabitants since 20 years ago and the standardized truncated mortality rates of esophageal cancer.Results The Spearman correlation analysis showed that there existed positive relation between mortality rate of esophageal cancer and such factors as moldy food,salted vegetables,salted and fermented soybeans,coarse food and smoking(for ale only).But consumption of fresh vegetables appeared to be proctective factor for esophageal cancer.Further multivariate median regression analysis revealed that factors entering regression equation were salted vegetables,salted and fermented soybeans,fresh vegetables and fresh fruits(for male only).No relation between mortality rate of esophageal cancer and consumption of fish sauce,drinking, salted fish and shrimps were found. Conclusion Consumption of salted vegetables,salted and fermented soybeans,lower intake of fresh vegetables and fruits may be major risk factors for esophageal cancer in Fujian province.
