基于主成分分析的膳食脂肪酸模式与口腔癌的关系  

Association between dietary fatty acid patterns and risk of oral cancer by principal component analysis

作　　者：李滟铌 陈青 林菁 陈林 汪晶 钱佳文 庄昭城 洪毅宏 鄢灵君 施斌[2] 邱宇[2] 林李嵩[2] 郑晓燕[2] 潘丽珍[2] 陈法[1] 汪靖[3] 何保昌[1] 刘凤琼[1] LI Yan-ni;CHEN Qing;LIN Jing;CHEN Lin;WANG Jing;QIAN Jia-wen;ZHUANG Zhaocheng;HONG Yi-hong;YAN Ling-jun;SHI Bin;QIU Yu;LIN Li-song;ZHENG Xiao-yan;PAN Li-zhen;CHEN Fa;WANG Jing;HE Bao-chang;LIU Feng-qiong(Department of Epidemiology and Health Statistics,School of Public Health,Fujian Medical University,Fuzhou 350108,China;Department of Stomatology,The first Affiliated Hospital of Fujian Medical University,Fuzhou 350004,China;The Center of Experiment,School of Public Health,Fujian Medical University,Fuzhou 350108,China)

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,福州350004 [3]福建医科大学公共卫生学院实验中心,福州350108

出　　处：《中华疾病控制杂志》2021年第6期692-697,共6页Chinese Journal of Disease Control & Prevention

基　　金：国家自然科学基金青年项目(81503171)。

摘　　要：目的探讨膳食脂肪酸模式与口腔癌发病的关联。方法采用病例对照研究设计,收集2013年11月14日至2019年3月21日在福建医科大学附属第一医院口腔颌面外科确诊的225例口腔癌新发病例以及同期在该医院进行健康体检的524例对照。应用主成分分析确定人群的膳食脂肪酸模式,并通过非条件Logistic回归分析模型计算膳食脂肪酸模式与口腔癌发病风险的OR值及其95%CI值。结果主成分分析共提取了6种膳食脂肪酸模式。以人群中占比最大的模式6(己酸、十三烷酸为主)为参照组,模式1(以长链饱和脂肪酸和单不饱和脂肪酸为主)和模式2(中链饱和脂肪酸和多不饱和脂肪酸为主)均可降低口腔癌的发病风险,其调整后的OR值及其95%CI值分别为0.47(95%CI:0.25~0.86)、0.45(95%CI:0.21~0.98),其他模式未观察到与口腔癌发病风险有关联(均有P>0.05)。结论相对于以己酸、十三烷酸为主的模式6,以长链饱和脂肪酸和单不饱和脂肪酸为主的模式1和以中链饱和脂肪酸和多不饱和脂肪酸为主的模式2与口腔癌的发病风险呈负相关。科学合理摄入脂肪酸,可能降低口腔癌的发病风险。Objective To explore the relationship between dietary fatty acid patterns and the risk of oral cancer.Methods A case-control study including 225 cases newly diagnosed as primary oral cancer was performed at the First Affiliated Hospital of Fujian Medical University from November 142013 to March 212019.At the same time,524 controls were recruited from the same hospital.Principal component analysis was utilized to construct the main dietary fatty acid patterns of local residents.Unconditional Logistic regression analysis model was used to explore the association between dietary fatty acid patterns and oral cancer.Adjusted odds ratio(OR)and corresponding 95%confidence interval(CI)were calculated.Results Six dietary fatty acid patterns were extracted by principal component analysis.Pattern 6(characterized by hexaoic acid and tridecanoic acid),which accounts for the largest proportion of the population,was used as the reference group.Compared with pattern 6,the adjusted OR(95%CI)values of pattern 1(characterized by long-chain saturated fatty acids and monounsaturated fatty acids)and pattern 2(characterized by medium-chain saturated fatty acids and polyunsaturated fatty acids)were 0.47(95%CI:0.25-0.86)and 0.45(95%CI:0.21-0.98),respectively.No statistically significant associations were observed between other patterns and the risk of oral cancer(all P>0.05).Conclusions Compared with pattern 6(characterized by hexaoic acid,tridecanoic acid and eicotrienoic acid),pattern 1(characterized by long-chain saturated fatty acids and monounsaturated fatty acids)and pattern 2(characterized by medium-chain saturated fatty acids and polyunsaturated fatty acids)are negatively correlated with the risk of oral cancer,which suggest some particular dietary fatty acids patterns may reduce the risk of oral cancer.

关 键 词：膳食脂肪酸模式 口腔癌 主成分分析 病例对照研究 

分 类 号：R739[医药卫生—肿瘤]