膳食因素与吸烟者和非吸烟者舌癌发病的关系  

Effects of dietary factors on the incidence of tongue cancer in smoking and non-smoking population

作　　者：鄢灵君 邱宇[2] 陈法[1] 蔡琳[1] 黄江峰[1] 刘芳萍[1] 伍俊锋 林李嵩[2] 何保昌[1] 

机构地区：[1]福建医科大学公共卫生学院流行病与卫生统计学系,福州350108 [2]福建医科大学附属第一医院口腔颌面外科

出　　处：《卫生研究》2017年第2期189-195,共7页Journal of Hygiene Research

基　　金：国家自然科学基金(No.81172766);福建省科技厅科研项目(No.2015J01304);福建省教育厅科研项目(No.JAT160207)

摘　　要：目的探讨膳食因素对吸烟和非吸烟人群舌癌发病的影响。方法采用病例-对照研究方法,收集2011年12月—2016年3月福州市某医院经病理学确诊的舌癌新发病例251例,同期收集来自福州市某社区的健康对照1382例。面访调查研究对象的吸烟、饮酒史以及一年前的膳食情况等内容,应用非条件Logistic回归模型计算膳食因素与舌癌发病风险的调整OR值及其95%CI,并进行吸烟与食畜肉类之间的相乘交互作用分析。结果进食鱼类≥3次/周、海鲜类≥1次/周、奶类及奶制品≥1次/周、绿叶蔬菜和非绿叶蔬菜≥1次/天以及新鲜水果≥3次/周均可降低舌癌的发病风险。按是否吸烟分层后,鱼类、海鲜类以及绿叶蔬菜和非绿叶蔬菜对舌癌的保护作用在吸烟人群中更加显著。而进食畜肉类≥3次/周仅与吸烟者舌癌的发病相关(调整OR=1.55,95%CI 1.02~2.34),且吸烟与食畜肉类存在正相乘交互作用(OR相乘=2.08,95%CI 1.43~3.03)。结论适量摄入新鲜的蔬菜水果、鱼及海鲜类、奶类及奶制品,以及在吸烟者中减少畜肉类的过量摄入可减少舌癌的发生。Objective To evaluate the effects of dietary factors on tongue cancer in smoking and non-smoking population. Method A case-control study was performed including 251 tongue cancer patients with pathologically confirmed in a hospital in Fuzhou and 1382 healthy community controls from December 2011 to March 2016. Face-to-face interviews were used to collect the information about demographics characteristics, dietary habits, smoking, drinking, etc. Unconditional logistic regression analysis was used to calculate the odds ratios （ORs） and 95% confidence intervals （95% CI） to examine the dietary factors related to tongue cancer and to assess multiplicative interactions. Results Intake of fish ≥ 3 times/week, seafood≥ 1 times/week, milk and dairy products ≥ 1 times/week, green vegetables ≥ 1 times/day, non-green leafy vegetables ≥ 1 times/day and fruits ≥3 times/week were all associated with decreased risk of tongue cancer. When stratified by smoking, the protective effects of fish, seafood, green vegetables and non- green leafy vegetables on tongue cancer were more obvious in smokers. And the statistically significant association between daily intake of meat≥ 3 times/week and tongue cancer was only emerged in smokers （adjusted OR = 1.55, 95% CI 1.02 - 2.34）. Moreover, there is a positive multiplicative interaction between smoking and meat intake （ OR muhiplicative = 2.08, 95% CI 1.43 - 3.03）. Conclusion Moderate intake of fresh fruits and vegetables, fish and seafood, milk and dairy products, and low intake of meat （especially for smokers） may reduce tongue cancer risk to a certain extent.

关 键 词：舌癌 膳食因素 吸烟 非吸烟 病例-对照研究 

分 类 号：R155.1[医药卫生—营养与食品卫生学] R739.86[医药卫生—公共卫生与预防医学]