食管癌危险因素的病例对照研究  

A case-control study on the risk factors for esophageal cancer

作　　者：杨磊[1] 王少康[1] 孙桂菊[1] 胡旭[2] 开海涛[2] 杨立刚[1] 苏明[2] 崔永生[2] 王加生 

机构地区：[1]东南大学公共卫生学院营养与食品卫生系,南京210009 [2]淮安市楚州区疾病预防控制中心,淮安223200 [3]The Institute of Environmental and Human Health,Texas Teeh University,Lubbock TX 79409,USA

出　　处：《肿瘤》2009年第3期249-252,共4页Tumor

基　　金：美国国立癌症研究院资助项目(编号:CA94683)

摘　　要：目的:探讨食管癌高发区——淮安市楚州区居民的食管癌危险因素。方法:采用以人群为基础的1?2匹配的病例对照研究方法,用专门设计的调查表对207例食管癌病例及414例正常对照者进行1对1的询问调查,采用条件logistic回归分析法对所获得的调查资料进行统计学分析。结果:人均月收入低、体质指数(body mass index,BMI)偏低、既往食管病变、不按时就餐、10年前喜食辣食、10年前喜食烫食、喜食肥肉、不食大蒜和肿瘤家族史等可能是食管癌的危险因素。结论:饮食习惯、人均月收入、既往食管病变等因素可影响食管癌的发生,应针对相关危险因素采取相应的预防措施。Objective：To study the main risk factors associated with esophageal cancer in residents of Chuzhou district, Huaian city, where the incidence of esophageal cancer is very high.Methods：A population-based 1∶2 case-control study was conducted in Chuzhou district. The study recruited 207 cases of esophageal cancer and 414 matched controls, which were investigated with unified questionnaire. The data were statistically analyzed by using fitting-conditional logistic model analysis.Results：It was shown that poor economic condition, low values of body mass index （BMI）, history of esophageal illness, not eating on time, ingestion of spicy and over-hot food ten years ago, consumption of more fat meat, not eating garlic, and family history of cancer were the possible risk factors of developing esophageal cancer.Conclusion：Eating habits, poor economic condition, and history of esophageal illness influences the initiation of esophageal cancer. The corresponding prevention strategies targeting related risk factors are required.

关 键 词：食管肿瘤 流行病学研究 饮食习惯 危险因素 

分 类 号：R735.1[医药卫生—肿瘤] R73-31[医药卫生—临床医学]