食管癌现场可疑病因和致病因素的预防研究  

Preventive Study of the Agents of Esophageal Cancer in Huai′an

作　　者：叶本法[1] 徐耀初[1] 周敬澄 楚建军[1] 沈靖[1] 周玲[1] 沈洪兵[1] 钮菊英[1] 胡旭 

机构地区：[1]南京医科大学公共卫生学院流行病学教研室,南京210029 [2]淮安市肿瘤防治研究办公室

出　　处：《南京医科大学学报（自然科学版）》1996年第3期228-232,共5页Journal of Nanjing Medical University(Natural Sciences)

基　　金：国家"八五"科技攻关项目资助

摘　　要：采用宏观和微观相结合的技术,对淮安市食管癌高发病因进行了定性和定量的分析,客观地揭示了当地食管癌高发的主要危险因素为居民自制且喜食的腌菜,其中 N-亚硝酸盐的含量在0.01～0.45 g/kg 之间,超标率为37.5%(15/40),N-亚硝基化合物测量值范围在0.20～110.50μg/kg,为重要的致癌病因;其次为饮水污染因素,经流行病学多因素 Logistic 回归分析及蚕豆根尖微核试验表明:水污染程度与微核出现率有剂量效应关系,污染严重的水域其微核均值与自来水对照有极显著差异;食管炎也为当地食管癌高发的病因因素之一,正常粘膜转化至慢性炎症的比例较高(34%),其中又有18%可发展成上皮增生和变异,提示应注意导致粘膜发生慢性炎症等癌前病变的危险因素。Using population data combined with expermental technique,we researched the a- gents of esophageal cancer in a higher risk area Huai'an.The results showed that the first important risk factor was pickles preserved by local residents,which contented of N-nitrosocompounds and their precursors.Thenitrite was detected in pickles ranging 0.01 to 0.45 g/kg,with 37.5% of them ex- ceeding the national hygienic criterium of 0.03 g/kg set for meat products,and N-nitrosocompounds were detected in 95% of the samples ranging 0.20 to 110.50 μg/kg.The next risk factor was pol- lute river.Multi-variable logistic regression and micronucleus test both showed the association be- tween the contaminated water(MCN%)and the mortality rate of digestive cancer.We also found that esophagitis was a risk factor in Huai'an.The transition rate from normal mucosal to esophagitis was higher(34%)18 of them will become more severe mucosal lesions.

关 键 词：平原水网地区 食管肿瘤 危险因素 预防 淮安 

分 类 号：R735.102[医药卫生—肿瘤]