长治地区食管癌危险因素及其交互作用分析

Analysis on the Risk Factors of Esophageal Cancer and Interaction in Changzhi

目的:探讨食管癌的主要危险因素以及基因-环境之间的交互作用。方法:采用匹配病例对照研究的方法对研究对象进行问卷调查,采用非条件Logistic回归进行统计分析。结果:非条件Logistic回归分析显示喜热食、喜硬食、经常吃腌菜、强烈精神刺激是危险因素,文化程度是其保护因素;交互作用分析显示携带XRCC1rs915927突变基因G与喜热食、食用腌制食品和强烈精神刺激均存在负交互作用。结论:喜热食、喜硬食、经常吃腌菜、强烈精神刺激是长治地区食管癌的主要危险因素;喜热食、经常吃腌菜、强烈精神刺激和XRCC1rs915927突变基因G同时存在有相拮抗效应。

Objective：To investigate the main risk factors of esophageal cancer（EC）and interaction of gene-environment in Changzhi area.Methods：A matching case control study was conducted and the information was collected using aquestionnaire in 143 cases of esophageal cancer and 165 matched controls.The risk factors related to esophageal cancer were analyzed by non-conditional logistic regression.Results：By multi-variables non conditional Logistic regression analysis,it was showed that：liking to eat hard diet and pickled food,eat heat,fierce mind stimulation were the main risk factors to EC in Changzhi area,High education level was the protective factor.There was negative interaction between XRCC1rs915927 mutation genotype and the main risk factors of EC.Conclusion：Eatting hard diet and pickled food,eatting heat,fierce mind stimulation were the main risk factors to EC in Changzhi area.It may improve the risk of EC when the main risk factors associated with XRCC1rs915927 mutation genotype exist simultaneously.