徐州地区膳食模式与乳腺癌的相关性研究  

Study on the correlation between dietary pattern and breast cancer in Xuzhou

作　　者：张璐 杜岩 孙敏 丁伟 任毅[3] 邵继红 ZHANG Lu;DU Yan;SUN Min;DING Wei;REN Yi;SHAO Ji-hong(School of Public Health,Xuzhou Medical University,Xazhou,Jiangsu 221004,China)

机构地区：[1]徐州医科大学公共卫生学院,江苏徐州221004 [2]徐州医科大学附属医院,江苏徐州221006 [3]徐州市肿瘤医院,江苏徐州221000

出　　处：《现代预防医学》2019年第2期253-257,共5页Modern Preventive Medicine

基　　金：徐州市科技局基金(No.XZZD1220);徐州医科大学公共卫生学院与江苏高等学校重点学科建设

摘　　要：目的探讨膳食模式与乳腺癌发病风险的关系,为乳腺癌的防治提供营养膳食指导。方法采用病例对照研究,对徐州地区2所三级医院225例经病理或影像学确诊的新发乳腺癌患者及225例健康体检妇女进行问卷调查。采用半定量食物频率调查表进行膳食调查,利用SPSS16.0主成分分析法探索所有研究对象的膳食模式,采用多因素Logistic回归模型分析膳食模式与乳腺癌发病风险的关系。结果共得到8种膳食模式,分别为杂豆膳食模式、油盐膳食模式、动物内脏膳食模式、肉制品膳食模式、水果膳食模式、鱼肉膳食模式、米面膳食模式、奶制品膳食模式。校正混杂因素后发现杂豆膳食模式(OR:0.210,95%CI:0.112～0.395;OR:0.286,95%CI:0.157～0.522;OR:0.392,95%CI:0.214～0.719)、奶制品膳食模式(OR:0.549,95%CI:0.310～0.971)为乳腺癌的保护因素;油盐膳食模式为乳腺癌的危险因素(OR:2.258,95%CI:1.266～4.028;OR:2.081,95%CI:1.176～3.684),差异具有统计学意义(P<0.05)。结论杂豆膳食模式、奶制品膳食模式为乳腺癌的保护因素,油盐膳食模式为乳腺癌的危险因素,可通过合理的膳食指导预防乳腺癌的发生。Objective To investigate the correlation between dietary patterns and the risk of breast cancer, and to provide nutritional dietary guidance for the prevention and treatment of breast cancer. Methods A case-control study was conducted in two hospitals of Xuzhou, a total of 225 patients newly diagnosed by pathology or imaging and 225 controls of healthy physical examination women were recruited and interviewed. Dietary data were assessed by semi-quantitative food frequency questionnaire. Principal component analysis was used to get the dietary pattern of the subjects by SPSS16.0, and multivariate logistic regression model was used to explore the relationship between the main dietary patterns and the risk of breast cancer.Results A total of 8 dietary patterns were obtained, namely the bean dietary pattern, oil-salt dietary pattern, animal viscera dietary pattern, meat product dietary pattern, fruit dietary pattern, fish dietary pattern, rice-pasta dietary pattern, dairy products dietary pattern. After adjusted the confounding factors, bean dietary pattern(OR: 0.210, 95%CI: 0.112-0.395;OR:0.286, 95%CI: 0.157-0.522;OR: 0.392, 95%CI: 0.214-0.719) and dairy products dietary pattern(OR: 0.549, 95%CI: 0.310-0.971) were protective factors for breast cancer, oil-salt dietary pattern(OR: 2.258, 95%CI: 1.266-4.028;OR:2.081, 95%CI:1.176-3.684) were risk factors for breast cancer, the difference was statistically significant(P<0.05). Conclusion Bean dietary pattern, dairy products dietary pattern, and oil-salt dietary pattern are closely related to breast cancer, and breast cance can be prevented by rational dietary guidance.

关 键 词：乳腺癌 膳食模式 主成分分析 

分 类 号：R153[医药卫生—营养与食品卫生学]