原发性肝癌饮食危险因素的流行病学研究

A Case-control Study on the Dietary Factors of Patients with Primary Carcinoma of Liver

目的采用病例-对照研究方法探讨多种饮食因素与原发性肝癌危险性的关系,为该病防治提供科学依据。方法 2005年9月～2007年12月在上海部分医院确诊的145例原发性肝癌病例纳入病例组,按年龄、性别配比选择未患肿瘤的人群145例纳入对照组,用统一的调查表以相同的询问方式进行问卷调查。对获取的资料用条件logistic回归进行单因素和多因素分析。结果经多因素分析结果显示:甜食(OR=3.950)、贝壳类(OR=6.550)与原发性肝癌呈正相关。洋葱(OR=0.222)、胡萝卜(OR=0.296)、黄鳝(OR=0.375)、豆浆(OR=0.327)和菌菇藻类(OR=0.129)与原发性肝癌呈负相关。结论饮食因素在原发性肝癌的发生过程中可能起着重要作用。

Objective To explore association between dietary factor and primary carcinoma of liver（PHC） so as to provide scientific basis for prevention of PHC through healthful diet and life-style.Methods Case-control study was conducted 145 patients with PHC from some hospital in Shanghai from September 2005 to December 2007,and 145 controls were surveyed.Controls were matched to cases for age and sex.All of them were interviewed with uniform questionnaires.Conditional logistic regression was used for univariate and multivariate analysis.Results The statistic analysis indicated that PHC was significantly associated with sweetmeat（OR=3.950）、testacean（OR=6.550）.Onion（OR=0.222）、carrot（OR=0.296）、finless eel（OR=0.375）、soybean milk（OR=0.327） and Truffle and Seaweed（OR=0.129） were inversely associated with PHC.Conclusion The study suggested that dietary factorsmay would play an important role in PHC.