新疆哈萨克族食管癌的危险因素

Risk factors for esophageal cancer in Kazakhs in Xinjiang Uygur Autonomous Region

目的:探讨新疆哈萨克族食管癌(esophageal cancer,EC)发病危险因素.方法:采用1∶2病例对照研究方法,共收集155个哈萨克族EC患者及310个同性别、同民族、年龄相差不大于±3岁的非EC为对照,采用条件Logistic回归进行影响因素分析.结果:饮用河水(OR=1.59)、辛辣饮食(OR=1.51)、饮酒史(OR=1.50)、食用陈粮(OR=2.21)、少吃水果(OR=1.27)、EC家族史(OR=1.77)、TAP2379G/A型或A/A型(OR=1.41)、CYP2E1C1/C1型(OR=1.46)等8个因素为EC的危险因素,CYP2E1基因与TAP2379基因型、饮酒史、食用陈粮存在交互作用.结论:哈萨克族EC的发生与不良环境、饮食、遗传基因多态性等均有关,揭示哈萨克族EC是各危险因素综合作用的结果.

AIM： To explore risk factors for esophageal cancer （EC） in Kazakhs in Xinjiang.METHODS： A 1 ： 2 case-control study was conducted with 155 cases of EC and 310 controIs. The controls were matched to the cases by sex, nationality, and age. Factors affecting the development of EC were investigated using conditional Logistic regression analysis.RESULTS： Drinking water （OR = 1.59）, spicy diet （OR = 1.51）, history of alcohol （OR = 1.50）, consumption of old crops （OR = 2.21）, eating less fruit （OR = 1.27）, family history of esophageal cancer （OR = 1.77）, TAP2379 A/A or A/G genotype （OR = 1.41）, and CYP2E1 C1/C1 genotype （OR=1.46） were found to be risk factors for esophageal cancer. There existed interactions among CYP2E1 and TAP2379 genotypes, history of alcohol, and consumption of old crops.CONCLUSION： The development of esophageal cancer in Kazakhs is associated with bad environment, diet, and genetic polymorphisms, and is a result of combined action of various risk factors.