摘要
目的:探讨多种饮食因素与胰腺癌危险性的关系,为该病防治提供科学依据.方法:2007-09/2009-10在上海部分门诊和医院确诊的97例胰腺癌病例纳入病例组,按年龄、性别配比选择未患肿瘤的人群194例纳入对照组,用统一的调查表以相同的询问方式和态度进行问卷调查.对获取的资料用条件logistic回归进行单因素和多因素分析.结果:经多因素分析结果显示:甜食(OR=4.706)与胰腺癌呈正相关.洋葱(OR=0.068)、山药(OR=0.301)、红薯(OR=0.178)和水果(OR=0.299)与胰腺癌呈负相关.结论:饮食因素在胰腺癌的发生过程中可能起着重要作用.
AIM：To explore the association between dietary factors and the risk of pancreatic cancer to provide a scientific basis for prevention of pancreatic cancer through diet and lifestyle changes.METHODS：A case-control study involving 97 patients with pancreatic cancer and 194 controls was conducted.Controls were matched to cases for age and sex.All of them were interviewed with uniform questionnaires.Conditional logistic regression was used for univariate and multivariate analysis.RESULTS：The development of pancreatic cancer was positively associated with intake of desserts（OR = 4.706）,but negatively with intake of onion（OR = 0.068）,yam（OR = 0.301）,sweet potato（OR = 0.178）,and fruit（OR = 0.299）.CONCLUSION：Dietary factors may play an important role in the development of pancreatic cancer.
出处
《世界华人消化杂志》
CAS
北大核心
2011年第4期410-415,共6页
World Chinese Journal of Digestology
