食用腊油与食管癌风险的病例对照研究

Salted fat intake and esophageal cancer risk in a case-control study

目的探讨在食管癌高发区——四川省盐亭县摄取腊油与食管癌发生风险的关系。方法采用频数匹配病例对照研究,比较食管癌患者、正常人群以及内镜下食管黏膜着色人群间摄取腊油的区别。将腊油摄取频率和1年中摄取时间分别纳入非条件性Logistic回归进行分析评估OR和95%CI。结果 55.6%的食管癌患者经常摄取腊油,而在非食管癌人群这一比例不超过25%(P<0.001)。与正常人群相比,经常摄取腊油可提高食管癌的风险7倍以上(OR=7.37,95%CI=2.53~21.48),一年之中累计摄取腊油超过6个月更会增加高达85倍的食管癌风险(OR=85.45);与食管黏膜着色人群比较,经常摄取腊油可提高食管癌的风险5倍以上(OR=5.05,95%CI=1.79~14.27),一年之中食用腊油超过6个月可增加74倍的食管癌风险(OR=74.90,P<0.05)。结论腊油的过度摄取是食管癌高发区居民患食管癌的危险因素,应指导当地居民减少对腊油的摄取,降低食管癌的风险。

Objective This study aimed to investigate the association between salted fat consumption and the risk of esophageal cancer in Yanting,one of the high risk areas.Methods The frequency-matched case-control study was conducted by comparisons among people with esophageal carcinoma,normal population and people with endoscopic esophageal mucosal coloration.The odds ratio and 95%confidence interval of intake frequency and duration of salted fat were estimated in unconditional logistic regression model.Results 55.6%cases with esophageal cancer consumed salted fat frequently,compared with less than 25%individuals with normal or abnormal esophagus mucosa.Compared with individuals with normal esophagus mucosa,frequent consumption of salted fat increased esophageal cancer risk by more than seven times(OR=7.37,95%CI=2.53~21.48)and a cumulative intake of salted fat more than 6-month over a year increased the risk of esophageal cancer by up to 85 times(OR=85.45).Compared with individuals with abnormal esophagus mucosa,frequent consumption of salted fat increased esophageal cancer risk by more than five times(OR=5.05,95%CI=1.79~14.27)and a cumulative intake of salted fat more than 6-month over a year increased the risk to 74-fold high(OR=74.90).Conclusions Salted fat intake was a risk factor for esophageal cancer and the action of reducing salted fat intake was necessary among Yanting people to decrease the risk of esophageal cancer.