江苏省肿瘤低发区绿茶和大蒜对肺癌保护作用的病例对照研究

The protective effects of green tea drinking and garlic intake on lung cancer, in a low cancer risk area of Jiangsu province, China

目的分析江苏省恶性肿瘤低发区赣榆县饮用绿茶、食用大蒜等与肺癌相关的主要因素及其交互作用。方法开展以人群为基础的病例对照研究，面对面询问收集主要人口学及与肺癌发生可能有关的行为、环境和饮食等资料。采用非条件logistic回归方法计算比值比（OR）及其95％CI，并进行单因素和调整可能混杂因素的多因素数据分析。结果饮用绿茶（OR=O．78，95％CI：0．65—0．95）、食用大蒜（OR=O．79，95％CI：0．66～0．95）及同时饮用绿茶和食用大蒜（OR=0．69，95％CI：0．53—0．89）与肺癌发生呈负性关联，并均减弱吸烟、油炸食物、炒菜油温等危险因素与肺癌发生的正性关联。不食用大蒜与吸烟存在相加交互作用，超额相对危险度（RERI）、交互作用归因比（AP）和交互作用指数（SI）分别为0．86、0．26和1．61；不饮用绿茶与炒菜油温低同时存在相加交互作用（RERI=-0．58，AP=-0．47，SI=0．30）和相乘交互作用（OR=0．64，95％CI：0．43—0．95）。结论饮用绿茶和食用大蒜可能是肺癌发生的保护因素。

Objective To understand the relationship between green tea drinking and/or garlic consumption and lung cancer. Methods A population-based case-control study was conducted in Ganyu county, Jiangsu province. Epidemiological data including demography, lifestyle, environmental exposures and dietary habits were collected by face-to-face interviews using a standardized questionnaire. Unconditional logistic regression was used to estimate adjusted odds ratios （OR） and their 95% confidence intervals （CI）in both univariate and multivariate analyses. Results Both green tea drinking and garlic consumption were inversely associated with lung cancer and the adjusted ORs were：0.78（95%Cl：0.65-0.95） for green tea,0.79（95%Cl：0.66-0.95） for garlic intake, and 0.69 （95% CI： 0.53-0.89） for both, respectively. They also modified the associations of smoking, fried food intake and cooking oil under high-temperature with lung cancer as risk factors. Potential interactions were found between garlic or green tea and the risk factors of lung cancer. Conclusion Both green tea drinking and garlic consumption might serve as protective factors on lung cancer.