食管癌及癌前不同疾病发病危险因素分析

Analysis of Risk Factors for Esophageal Cancer and Different Precancerous Diseases

目的:基于石河子大学医学院第一附属医院病理科食管癌早诊早治项目,探究食管癌及其癌前病变发生的危险因素,为进一步开展食管癌的防治工作提供初步依据。方法:选择病例来源石河子大学医学院附属第一医院病理科2010年—2018年完成的早诊早治筛查项目,挑选40~80岁有明确病理诊断的筛查者作为研究对象,共332例,其中包含224例食管癌及癌前病变的阳性病例患者,108例食管正常或是黏膜慢性炎的阴性病例患者作为其对照组,回顾性的分析整理其早诊早治调查问卷及病理学诊断结果。采取病例对照的研究方法,调查内容包括研究对象的一般情况(年龄、性别、婚姻、文化程度等)、饮水饮茶、饮酒吸烟、饮食习惯、家族史,病理诊断、身高、体重、血压等。结果:食管病例组与对照组的不同性别、民族、教育程度、家庭人口、人均年收入、吸烟是否、饮茶是否、新鲜蔬菜、新鲜水果、肉蛋奶类、豆类食品、腌晒食品、油炸食品、烫热食品、霉变食品和消化系统疾病等生活方式之间差异有统计学意义;并对食管癌发病危险多因素分析发现,民族、吸烟、食油炸食品、腌晒食品、烫热食品、霉变食品是食管癌发病的危险因素,高教育程度、性别、新鲜蔬菜水果、食豆类食品则是保护因素。结论:长期或大量吸烟,喜食油炸食品、腌晒食品、烫热食品、霉变食品等不健康饮食习惯会增加食管癌的发病危险。

Objective:Based on the early diagnosis and early treatment project of esophageal cancer in the hosthe risk factors of esophageal cancer and its precancerous lesions were investigated,so as to provide a preliminary basis for further prevention and treatment of esophageal cancer.Methods:40-80-year-old screeners with a clear pathological diagnosis from the early diagnosis and early treatment screening project completed from 2010 to 2018 by the hospital was selected as the research objects.There were a total of 332 cases,including 224 positive cases of esophageal cancer and precancerous lesions as esophageal cancer group and 108 cases of normal esophagus or negative cases of chronic mucosal inflammation as the control group.The questionnaire for early diagnosis and treatment and pathological diagnosis results were retrospectively analyzed.A case-control research method was adopted,and the survey content included the general status of the research object(age,gender,marriage,education level,etc.),drinking water and tea,drinking and smoking,eating habits,family history,pathological diagnosis,height,weight,blood pressure,etc.Results:There were statistically significant differences in gender,ethnicity,education level,family size,per capita annual income,whether to smoke,whether to drink tea,whether to eat fresh vegetables,fresh fruits,meat,eggs,milk,legumes,preserved food,oil,fried food,hot food,moldy food,and digestive system diseases between two groups.Through multi-factor analysis of the risk of esophageal cancer,it was found that ethnicity,smoking,eating fried foods,pickled foods,hot foods,and moldy foods were risk factors for esophageal cancer.High education level,gender,fresh vegetables and fruits and eating legumes were protective factors.Conclusion:Long-term or heavy smoking,eating fried foods,pickled foods,hot foods,moldy foods and other unhealthy eating habits will increase the risk of esophageal cancer.