饮食因素与男性食管癌关系的病例对照研究

A case-control study on the association between esophageal cancer and dietary factors

目的 :探讨饮食因素在天津市男性食管癌发生中的作用。方法 :对天津市市内6区的1999年86例新发病例和158例对照进行了病例对照研究 ,资料的处理采用logistic回归分析。结果 :喜食腌菜 (OR=4.30 ,95 %CI为1.98～6.50) ;喜食烫食 (OR=2.40 ,95 %CI为1.65～4.12) ;饮茶 (OR=2.18 ,95 %CI为1.07～4.12) ;水果摄入(OR=0.64 ,95 %CI为0.46～0.84);蔬菜摄入 (OR=0.14 ,95 %CI为0.05～0.37)与食管癌的发生有关。结论 :经常食用腌菜、饮茶、喜食烫食可能是食管癌的危险因素 ,经常多食新鲜蔬菜。

Objective: To study the role of dietary factors in the development of male esophageal cancer in urban Tianjin.Methods: Eighty-six newly diagnosed cases of esophageal cancer in 1999 and 158 controls were investigated in a case-control study.Results: Intake of pickled (OR=4.30,95%“vegetables”CI 1.98～6.50);being fond of very hot foods (OR=2.40,95% CI 1.65～4.12);drinking tea (OR=2.18,95% CI 1.07～4.12);intake of fruits(OR=0.64,95% CI 0.46～0.84)and vegetables are associated with the incidence of esophageal cancer(OR=0.14,95% CI 0.05～0.37). Conclusion: Frequent intake of pickled vegetables, very hot foods,vegetables, fruits and drinking tea possibly play the key roles in the development of esophageal cancer.