腌泡菜摄入及其与其他饮食习惯的交互作用与结直肠癌发生风险的关系  

Intake of Pickled Vegetables and Colorectal Cancer

作　　者：杨婷[1] 李玥伶 陈莉玲[1] 冯斐 李晓玲[3] 刘文辉[4] 燕锦[5] 杨艳芳[1] 

机构地区：[1]四川大学华西公共卫生学院流行病与卫生统计学系,成都610041 [2]成都市温江区妇幼保健院,成都611130 [3]宜宾市第一人民医院预防保健科,宜宾644000 [4]广州市疾病预防控制中心,广州510000 [5]四川省肿瘤医院肠道外科,成都610041

出　　处：《四川大学学报（医学版）》2017年第6期886-890,共5页Journal of Sichuan University(Medical Sciences)

基　　金：国家自然科学基金(No.81102196);教育部博士点专项科研基金(No.20090181120019)资助

摘　　要：目的探讨摄入腌泡菜及其与其他饮食习惯的交互作用与结直肠癌发生风险的关系。方法采用1∶1匹配的病例对照研究,对400例经组织病理学确诊的结直肠癌原发、新发病例和400例同期健康者进行问卷调查,收集两组研究对象的一般人口学特征、生活方式及饮食习惯等资料,采用条件logistic回归模型进行结直肠癌相关因素及因素间的相乘交互作用分析,相加交互作用采用交互作用超额相对危险度(RERI)、交互作用归因比(AP)、交互作用指数(S)表示。结果多因素条件logistic回归分析显示:食用腌泡菜≥3次/周[OR=2.703,95%可信区间(CI):1.866~3.916]是结直肠癌发生的危险因素;腌泡菜与其他饮食习惯的相乘交互作用均无统计学意义(P>0.05);相加交互分析结果显示:腌泡菜与腌腊肉、饮茶、豆类制品之间均存在相加交互作用,其RERI分别为3.172(95%CI:0.834~5.518)、2.131(95%CI:0.115~4.417)和2.503(95%CI:0.760~4.246);AP分别为0.472(95%CI:0.245~0.699)、0.386(95%CI:0.122~0.650)和0.493(95%CI:0.253~0.732);S分别为2.244(95%CI:1.266~3.978)、1.893(95%CI:1.050~3.416)和2.586(95%CI:1.168~5.723)。结论过多摄入腌泡菜可能是结直肠癌发生的危险因素,它可能与腌腊肉存在协同作用,两者同时摄入可能增加患结直肠癌的风险;腌泡菜与饮茶、豆类制品摄入可能存在拮抗作用,经常饮茶或食用豆类制品可能减少腌泡菜对结直肠癌发生的风险。Objective To explore the association between intake of pickled vegetables and colorectal cancer （CRC）, including the interactions between pickled vegetables and other dietary habits. Methods A 1∶1 matched case-control study was undertaken, involving 400 patients with newly histopathologically diagnosed CRC and 400 healthy residents matched by age and gender. The participants were asked to complete a questionnaire. Conditional logistic regression models were established to identify risk factors of CRC and interactions between these factors. Additive interactions were analyzed using relative excess risk of interaction （RERI）, attributable proportion of interaction （AP）, and synergy index （S）. Results Excessive intake of pickled vegetables （more than 3 times per week） increased the risk of CRC 〔odds ratio （OR）=2.703, 95% confidence interval （CI）： 1.866-3.916〕. There was no multiplicative interaction between pickled vegetables and other dietary habits. Additive interactions were detected between pickled vegetables and cured meat, tea and bean products： with a RERI of 3.172 （95%CI： 0.834-5.518）, 2.131 （95%CI： 0.115-4.417） and 2.503 （95%CI： 0.760-4.246）, respectively; an AP of 0.472 （95%CI： 0.245-0.699）, 0.386 （95%CI： 0.122-0.650） and 0.493 （95%CI： 0.253-0.732）, respectively; and a S of 2.244 （95%CI： 1.266-3.978）, 1.893（95%CI： 1.050-3.416）and 2.586 （95%CI：1.168-5.723）, respectively. Conclusion Excessive intake of pickled vegetables may be a risk factor of CRC. Cured meats and pickled vegetables might have a synergistic effect on CRC. However, tea and bean products might be antagonistic to the risk imposed by pickled vegetables on CRC.

关 键 词：结直肠肿瘤 腌泡菜 交互作用 

分 类 号：R735.34[医药卫生—肿瘤]