| 广东省居民饮用凉茶及煲汤与鼻咽癌发病关系的流行病学研究 |
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| 引用本文： | 凌 伟,林初阳,' target='_blank'>,胡 婷,' target='_blank'>,卢玉强,谢尚杭,陈耿杭,' target='_blank'>,李艳华,邱汉华,姚继洲,曹素梅.广东省居民饮用凉茶及煲汤与鼻咽癌发病关系的流行病学研究[J].现代肿瘤医学,2019,0(7):1229-1233. |
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| 作者姓名： | 凌 伟 林初阳 ' target='_blank'> 胡 婷 ' target='_blank'> 卢玉强 谢尚杭 陈耿杭 ' target='_blank'> 李艳华 邱汉华 姚继洲 曹素梅 |
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| 作者单位： | 1.四会市惠民平价门诊部（四会市肿瘤研究所），广东 四会 526200；2.中山大学肿瘤防治中心预防医学部，广东 广州 510080；3.中山大学公共卫生学院，广东 广州 510080 |
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| 基金项目： | 美国国立卫生研究院国家癌症研究所资助项目（编号:R01CA115873）；国家重点基础研究发展计划（编号:2011CB504300）；新世纪优秀人才计划（编号:NCET-12-0654）；广西自然科学基金（编号:2013GXNSFGA019002） |
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| 摘 要： | 目的:探讨在广东鼻咽癌高发地区居民饮用凉茶及煲汤与鼻咽癌发病的关系，为制定高发区鼻咽癌预防措施提供依据。方法:选取广东肇庆地区在2010年至2013年新诊断的1 245例鼻咽癌为病例组。并按照居住地、性别、年龄为匹配条件，选取同时期1 293名健康对照。开展包括饮用凉茶及煲汤在内的生活饮食习惯的问卷调查。采用单因素以及多因素Logistic回归分析，计算各生活环境因素与鼻咽癌发病风险的比值比（odds ratio，OR）。结果:凉茶与煲汤与鼻咽癌的发病风险呈负相关。与不饮用凉茶人群相比，每年饮用凉茶与每月饮用凉茶的人群其发病风险均降低，OR值分别为0.65和 0.74；与不煲汤的人群相比，煲汤频率为每月一次以及每周一次时，其OR分别为0.55与0.51，P＜0.05。进一步对30种煲汤常用中药材进行调查，发现有7种具有保护作用，其中中药花旗参的保护作用最明显，其OR=0.18， 95%CI:0.05~0.73。结论:广东地区居民经常饮用凉茶及煲汤可降低鼻咽癌的发病风险，煲汤中的部分中药材的使用可能成为预防鼻咽癌的有效措施。
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| 关 键 词： | 鼻咽癌 凉茶 煲汤 |
Association between traditional Chinese herbal soup，tea and risk of nasopharyngeal carcinoma in Guangdong China |
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| Ling Wei,Lin Chuyang,' target='_blank'>,Hu Ting,' target='_blank'>,Lu Yuqiang,Xie Shanghang,Chen Genghang,' target='_blank'>,Li Yanhua,Qiu Hanhua,Yao Jizhou,Cao Sumei.Association between traditional Chinese herbal soup，tea and risk of nasopharyngeal carcinoma in Guangdong China[J].Journal of Modern Oncology,2019,0(7):1229-1233. |
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| Authors: | Ling Wei Lin Chuyang ' target='_blank'> Hu Ting ' target='_blank'> Lu Yuqiang Xie Shanghang Chen Genghang ' target='_blank'> Li Yanhua Qiu Hanhua Yao Jizhou Cao Sumei |
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| Affiliation: | 1.Outpatient Department of Huiminpingjia Hospital（Cancer Research Center of Sihui City），Guangdong Sihui 526200，China；2.Department of Cancer Prevention，Sun Yat-sen University Cancer Center，Guangdong Guangzhou 510080，China；3.School of Public Health，Sun Yat-sen University，Guangdong Guangzhou 510080，China. |
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| Abstract: | Objective:To explore the relationship between different types of herbal materials when cook soup，herbal tea and the risk of nasopharyngeal carcinoma in GuangDong，China.Methods:A total of 1 245 cases of nasopharyngeal carcinoma newly diagnosed in Zhaoqing，Guangdong Province from 2010 to 2013 were selected as case group and 1 293 healthy controls were selected according to their residence，sex and age to investigate the life habit including the usage of Chinese herbal tea，slow-cooked soup and eating habits，using single factor and multivariate Logistic regression analysis to calculate the living environment factors and the odds ratio of nasopharyngeal carcinoma risk.Results:Inverse association between herbal tea，slow-cooked soup was observed in this study，comparing with individuals who didn' t drink herbal tea，those who drink herbal tea monthly and weekly had a lower risk of nasopharyngeal carcinoma，with ORs of 0.65 and 0.74 respectively.Similar，the ORs of nasopharyngeal carcinoma were 0.55 and 0.51(P<0.05) among slow-cooked soup individuals monthly and weekly.We investigated 30 kinds herbal materials for soup and 7 were found protective effect.Among them, panax quinquefolius showed the lowest ORs of nasopharyngeal carcinoma risks,OR=0.18,95%CI:0.05~0.73. Conclusion:People in Guangdong province can lower their nasopharyngeal carcinoma（NPC） risk by consume herbal tea and slow-cooked soup，and some of herbal plants for soup could be a key protection for nasopharyngeal carcinoma. |
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| Keywords: | nasopharyngeal carcinoma herbal tea slow-cooked soup |
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