上消化道癌危险因素病例对照研究  

RISK FACTORS FOR THE UPPER GASTROINTESTINAL CANCER:A CASE-CONTROL STUDY IN SHANXI PROVINCE

作　　者：张永贞[1] 王彤[2] 马朝晖[1] 许翊[1] 王媛[1] 曹淑芬[1] 韩小友[1] 

机构地区：[1]山西省肿瘤研究所流行病室,太原030013 [2]山西医科大学统计教研室

出　　处：《现代预防医学》2006年第10期1747-1749,共3页Modern Preventive Medicine

基　　金：美国NCI资助(NCI66211/CQ600211)

摘　　要：目的:探讨饮食及其他生活习惯与上消化道癌发生的关系。方法:采用1∶1配对病例对照研究,对1248对病例及对照进行饮食、生活行为等问卷调查。资料处理采用条件Logistic回归进行单因素和多因素分析。结果:影响上消化道癌发生有关的危险因素有饮白酒量(OR=1·393P=0·0020)、食辛辣食物(OR=1·141P=0·0020)、食小米、薯类(OR=1·180P=0·0080,OR=1·256P≤0·001)为危险因素;而食奶类(OR=0·755P=0·0329)、蒜苔(OR=0·419P≤0·001)、香蕉(OR=0·525P=0·0303)、多食肉类、夏天灶火移出室外(OR=0·478P=0·0670)、已婚(OR=0·392P=0·0192)为保护性因素。结论:上消化道癌与饮食因素有关,营养素的缺乏是该病的主要危险因素。Objective： To find out the relationship between the risk factor of upper gastrointestinal cancer and factors of dietary history and lifestyle. Methods： In this 1 ： 1 case- control study, 1 248 patients with upper gastrointestinal cancer and 1 248 healthy controls were interviewed in dietary history and lifestyle, the dates obtained from the patients were compared to those of control cases and analysed by using conditional logistic regression. Results： There was risk association among cancer, alcohol consumption （OR = 1. 393 P = 0.0020）, spicyfood （ OR = 1.141 P = 0. 0020）, moremillet （ OR = 1.180 P = 0.0080） and sweet potato （ OR = 1.256 P≤0. 001）. In contrast, the negative correlations were found among the intake of fresh vegetables, fruits and meats （OR = 0.419 P≤0.001）, （OR = 0. 525 P = 0.0303）. The married marital status and the cooking area moved to outside during the sum- mertime were protective factors （ OR = 0.392 P = 0.0192, OR = 0. 478 P = 0.0670）. Conclusion： Upper gastrointestinal cancer has some relations with dietary history, lack of nutrition has an important effect.

关 键 词：上消化道癌 危险因素 病例对照研究 

分 类 号：R735[医药卫生—肿瘤]