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目的:旨在调查中国潮汕食管癌高发区一些常见食品如鱼露、酸菜、咸鱼、咸肉、熏制食品、水果以及蔬菜等的食管癌病因学作用。方法:应用病例——对照方法,共调查1248例食管鳞状细胞癌病例及1248例按年龄、性别的对照,采用条件Logistic回归对资料进行统计分析。结果:调整职业、居住地、经济收入、饮酒、吸烟和饮茶等因素后,发现食用鱼露和酸菜有显著的食管癌危险作用,水果对食管癌具有明显的保护效应。食用咸鱼和咸肉的危险度均升高,但剂量效应关系无统计学显著性。没有发现蔬菜和熏制食品对食管癌有明显致癌效应。结论:进一步提示鱼露和酸菜与人群中的高食管癌危险性相关,但两者间的生物学因果关系需进一步的流行病学和实验研究证实。
Objective: To investigate the etiology of esophageal cancer in some common foods such as fish sauce, sauerkraut, salted fish, bacon, smoked foods, fruits, and vegetables in high incidence areas of tidal esophageal cancer in China. Methods: A case-control method was used to investigate 1,248 cases of esophageal squamous cell carcinoma and 1,248 controls according to age and sex. Conditional Logistic regression was used to analyze the data. Results: After adjusting occupations, places of residence, economic income, drinking, smoking and drinking tea, it was found that food fish sauce and sauerkraut have a significant risk of esophageal cancer, and fruits have a significant protective effect on esophageal cancer. The risk of eating salted fish and bacon increased, but the dose-effect relationship was not statistically significant. No vegetables and smoked foods were found to have a significant carcinogenic effect on esophageal cancer. Conclusion: It is further suggested that fish sauce and sauerkraut are related to the risk of high esophageal cancer in the population, but the biological causality between the two needs further epidemiological and experimental studies to confirm.