中国人群食管癌主要饮食影响因素的Meta分析  

META-ANALYSIS OF MAIN DIETARY FACTORS ON ESOPHAGEAL CANCER IN CHINESE PEOPLE

作　　者：周小乔[1] 李鸣[1] 黄承钰[1] 

机构地区：[1]四川大学华西公共卫生学院,成都610041

出　　处：《现代预防医学》2011年第7期1207-1210,1213,共5页Modern Preventive Medicine

摘　　要：[目的]定量综合评价各种食管癌主要饮食影响因素在我国食管癌发病中的作用,为制定防治措施提供依据。[方法]应用Meta分析原理,全面收集1990～2008年中国人群饮食因素与食管癌的相关文献,制定纳入与排除标准,采用随机效应模型,应用STATA10.0软件计算各影响因素的合并OR值及其95%CI。对结果进行发表性偏倚的量化分析和敏感性分析。[结果]共入选17篇文献,累计病例3737例,对照4243例。腌制食品、饮食不规律、进食过快、热烫饮食、饮酒、辛辣食品、吸烟、油炸食品、霉变食品的合并OR值及其95%CI均大于1,而饮茶、水果、新鲜蔬菜的合并OR值及其95%CI均小1,高盐饮食、干硬食品、葱蒜、动物肉类、禽蛋、豆制品、饮水不清洁与食管癌危险性的关联没有统计学意义。[结论]腌制食品、饮食不规律、进食过快、热烫饮食、饮酒、辛辣食品、吸烟、油炸食品、霉变食品可能为中国人群食管癌饮食危险因素,而饮茶、水果、新鲜蔬菜可能为饮食保护因素,高盐饮食、干硬食品、葱蒜、动物肉类、禽蛋、豆制品、饮水不清洁对食管癌的作用尚不能确定。发表性偏倚量化分析和敏感性分析表明本文结果受发表性偏倚影响较小,较稳定可靠。[Objective]To provide evidence for decision-making on esophageal cancer prevention through studying the main dietary factors related to esophageal cancer in Chinese people.[Methods]The results from 17 epidemiological studies on dietary factors of esophageal cancer were analyzed synthetically by Meta-analysis method.The cumulative cases and controls were 3 737 and 4 243,respectively.The pools odds ratio（OR）values and 95% confidence interval（95%CI）were calculated.[Results]The OR values（95%CI）for pickled or preserved food,irregular diet,quick eating,over-hot diet,alcohol drinking,spicy food,smoking,fried food and moldy or spoiled food were all over 1.The OR values（95%CI）of tea drinking,fruits and fresh vegetables were all under 1.Heavy salt intake,rough food,allium vegetables,meat,eggs,legume were not significantly correlated with the risk of esophageal cancer.[Conclusion]Pickled or preserved food,irregular diet,quick eating,over-hot diet,alcohol drinking,spicy food,smoking,fried food and moldy or spoiled food are the main dietary risk factors of esophageal cancer in Chinese people,while tea drinking,fruits and fresh vegetables are dietary protective factors.

关 键 词：食管肿瘤 饮食因素 META分析 文献分析 

分 类 号：R735.1[医药卫生—肿瘤]