山西省东南部地区居民食管癌危险因素的病例对照研究  

A case-control study on the risk factors of esophageal cancer in southeast of Shanxi Province

作　　者：纪爱芳[1,2] 王金胜[2] 杨建洲[3] 马莉[2] 魏武[2] 王立东[1] 

机构地区：[1]郑州大学第一附属医院,河南郑州450052 [2]长治医学院附属和平医院中心实验室 [3]长治医学院预防医学教研室

出　　处：《现代预防医学》2012年第12期2929-2931,共3页Modern Preventive Medicine

基　　金：山西省自然科学基金资助 (2010011047-5)

摘　　要：目的探讨山西省东南部地区居民饮食、行为等各种影响因素与食管癌发生的关系。方法在山西省东南部地区, 采用以人群为基础的 1︰2 配对病例对照研究方法, 对 101 例食管癌患者和 202 例对照进行问卷调查, 采用单因素和多因素条件 Logistic 回归对所获资料进行分析。结果 BMI 指数过低 (OR = 2.85, 95%CI: 0.96～8.27)、吸烟 (OR =3.08, 95%CI: 0.94～10.03)、饮酒 (OR = 3.12, 95%CI: 1.16-8.68)、常吃咸鱼腊肉 (OR = 8.68, 95%CI: 2.12～35.48)、喜食烫食 (OR = 5.69, 95%CI: 2.20～14.75) 可能是食管癌的危险因素; 常吃肉蛋禽奶 (OR = 0.20, 95%CI: 0.08～0.49)可能是食管癌的保护因素。结论生活习惯和饮食习惯是本地区食管癌的主要危险因素之一, 应对其采取综合性的预防措施。OBJECTIVE To explore the risk factors of esophageal cancer in southeast of Shanxi province. METHODS A population based 1︰2 matched case-control study was conducted in southeast of Shanxi Province. 101 esophageal cancer patients and 202 matched controls were investigated through face to face. The data were analyzed by conditional logistic model analysis. RESULTS Lower BMI （OR = 2.85, 95%CI： 0.96-8.27）, cigarette smoking （OR = 3.08, 95%CI： 0.94-10.03）, alcoholic drinking （OR = 3.12, 95%CI： 1.16-8.68）, eating cured fish and bacon frequently （OR = 8.68, 95%CI： 2.12-35.48）, hot food （OR = 5.69, 95%CI： 2.20-14.75） significantly increased the risk of esophageal cancer, while frequently eating meat, eggs and milk （OR = 0.20, 95%CI： 0.08-0.49） were protective factors. CONCLUSION Living and eating habits were the risk factors of esophageal cancer in southeast of Shanxi province. The corresponding comprehensive prevention strategies for the risk factors are required.

关 键 词：食管癌 病例对照 危险因素 

分 类 号：R735.1[医药卫生—肿瘤]