食管癌危险因素及预防研究进展  

Evaluation of risk factors and prevention strategies of esophageal cancer

作　　者：张小刚[1] 钟理[1,2] 王建飞[1] 

机构地区：[1]河北大学生命科学学院生物芯片研究室 [2]City of Hope National Medical Center,Duarte,California CA91010,USA

出　　处：《世界华人消化杂志》2009年第7期677-680,共4页World Chinese Journal of Digestology

基　　金：河北省引进海外留学人员工作启动基金资助项目;No.2006173~~

摘　　要：食管癌是人类最常见的恶性肿瘤之一,主要包括鳞癌和腺癌两种类型,严重威胁着人类健康.由于食管癌较差的预后存活率,准确的了解其发生的危险因素和采取有效地预防措施成为防治该种癌症的关键.本文综述了近些年在食管癌危险因素和预防领域的研究成果,发现吸烟饮酒、不良的饮食习惯、食用被致癌物或霉菌污染的食物、膳食失衡、遗传易感背景和某些慢性消化系疾病等都是危险因素,预防主要涉及一级和二级预防两个部分.Esophageal cancer is one of the most common fatal cancers worldwide. There are two major types of esophageal cancer, squamous cell carcinoma and adenocarcinoma. Because of the poor survival rate of esophageal cancer, successful assessment of risk factors and prevention strategies become crucial in prevention and treatment of this cancer. This article reviews the most updated research discoveries and reveals that tobacco, alcohol consumption and bad eating habits are considered as the major risk factors for esophageal cancer. Carcinogens-contaminated food, unbalanced diet, genetic susceptibility and some chronic gastrointestinal disease are also factors contributed to esophageal cancer development. To prevent this disease, there are two major strategies, primary and secondary preventions.

关 键 词：食管癌 危险因素 Barrett’s食管 一级预防 二级预防 分子标志物 

分 类 号：R735.1[医药卫生—肿瘤]