上消化道恶性肿瘤饮食危险因素的病例对照研究

目的　探讨饮食因素的致病作用。方法　对209例上消化道肿瘤进行1∶1配对病例对照调查,其中食管癌68对,贲门癌69对,其他部位胃癌72对。结果　结果表明,吃腌菜是重要的危险因素(分别OR=2.82、5.17、2.92),对3种部位肿瘤均起作用;剩饭菜是食管癌和贲门癌的危险因素(OR=1.88和OR=1.90);喜咸是贲门癌的危险因素(OR=1.87);绿茶是食管癌和除贲门外胃癌的保护因素(OR=0.20和OR=0.28);水果是食管癌的保护性因素(OR=0.51)。结论上消化道癌与饮食因素有关,但其重要性可因肿瘤部位、暴露剂量、地区等不同而变化。

A case-control study on the dietary risk factors of upper digestive tract cancer

Objective To understand the effect of dietary factors in Yangzhong, Jiangsu Province-a high prevalence area in China. Methods A case-control study on 209 cases of upper digestive tract cancer was conducted. There were 68 cases of esophageal cancer,69 cases of cardiac cancer and 72 cases of other gastric cancers including 129 males and 80 females aged 35-79 under the study. Results It is revealed that intake of pickled vegetables increases the ORs of esophageal,cardiac and other gastric cancers (OR=2.82,OR=5.17,OR=2.92,respectively). It is also concluded that the intake of leftovers can elevate the ORs of esophageal and cardiac gastric cancer (OR=1.88 and OR= 1.90 ) and over consumption of salt also elevates the OR of cardiac cancer (OR=1.87). However,drinking green tea may decrease the ORs of esophageal and other gastric cancers (OR=0.20 and OR=0.28) while fruits consumption may reduce the OR of esophageal cancer (OR=0.51). Conclusion Tumors from upper digestive tract have some relations with diet factors but the effects vary with the differences of tumor sites,dose of exposure and area,etc.