食管癌高发区发病因素的因子分析

Factors analysis of risk factors of esophageal carcinoma

目的通过因子分析观察影响食管癌发病因素的公因子。方法对472例食管癌患者,调查了可能影响食管癌发病的36项,对单因素分析的有意义的34项因素进行了初始因子分析和方差最大旋转。结果34项影响因素间存在6个主要公因子,其中,第一公因子上因子载荷较大的有喜烫食、烫茶、干硬食物、口味重、热食且快、吸烟、饮酒、及家庭关系、脾气性格、家族史,第二公因子上因子载荷较大的有BM I、文化程度、职业、经济收入,第三公因子上因子载荷较大的有居住地形、饮水污染,第四公因子上因子载荷较大的有煎饼、腌制品、醋、发霉食物,第五公因子上因子载荷较大的有饮茶、蔬菜、水果、豆制品、姜、大蒜,第六公因子上因子载荷较大的有消化道病史、慢性食管炎、咽炎、口腔溃疡、龋齿。结论食管癌高发主要与不良生活嗜好、环境污染、食管癌家族史及消化道疾病史、霉变食物有较大关系。

Objective： To observe some kinds of common factors on the risk factors of esophageal carcinoma by means of factor analysis. Methods- 472 cases were investigated. The initial factor analysis and the varimax were applied to the possible 34 kinds of factors. Results ： There were six kinds of main common factors in all the possible 34 kinds of factors. Hot diet, hot tea, dry-rigidity-food, pickled-vegetables, fast hot diet, cigaretter smoking, alcoholic drinking, family history of esophageal cancer had great loading in the first common factor; the second common factors were lower body mass index （BMI）, education, occupation, economic income; the third common factors were inhabitancy landform, polluted water drinking; the forth common factors were batter-cake, pickled-foods, tinpot vinegar, mildewed-foods; the fifth common fac- tors were tea drinking, greenness vegetables fruit, bean products and garlic and gingers and the sixth common factors were upper-alimentary canal diseases, chronic oesophagus inflammation, pharyngitis, stomatitis and decayed tooth. Conclusion： Esophageal cancer correlates mainly with unhealthy ways of life, environmental pollution, family history of esophageal cancer, upper-alimentary canal diseases and rotten food.