摘要
目的 研究农村居民食管癌发病的影响因素,为农村居民食管癌的防治提供依据.方法 以汶上县某乡镇1148 个进行食管内镜检查的农村居民为研究对象,其中内镜检查阳性者102 例作为病例组,阴性者1046 例作为对照组,应用非匹配病例对照研究方法,对食管癌发病的相关因素进行调查分析.结果 食用腌晒食品与食管癌呈正关联,OR 值（95% 可信区间）为1.676（1.166 ～ 2.410）,文化程度高、食用新鲜蔬菜、水果则是食管癌的保护因素,OR 值（95% 可信区间）分别为0.691（0.504 ～ 0.949） 、0.384（0.227 ～ 0.651） 、0.422（0.295 ～0.735）.结论 食用腌晒食品为食管癌的危险因素,学历较高和食用新鲜蔬菜和水果则是食管癌的保护性因素.
Objective To explore the risk factors of the incidence of esophageal cancer in rural areas, so as to provide evidence for its prevention and control of esophageal carcinoma among rural residents. Methods The research object was 1148 rural residents of a town in Wenshang who had been done esophagus endoscopic examination. Among them, 102 cases were for as the case group who endoscopic examination results were positive, and 1046 cases were negative for as control group. A non-matched case-control study was applied. Single variable anal- ysis of relevant factors about esophageal cancer was conducted first. If the difference was statistically significant, multivariate unconditional logistic regression analysis was then conducted. Results Consumption of pickled food with esophageal cancer was positively correlated, and OR （ 95 % CI） was 1. 676 （ 1.166 - 2.410）. The higher degree of education, consumption of fresh vegetables and fresh fruits of esophageal carcinoma were protective fac- tors, and OR （95% CI） was 0.691 （0.504-0. 949）, 0. 384 （0. 227-0. 651）, 0. 422 （0. 295-0. 735）, respectively. Conclusion Eating salted food is the risk factors of esophageal cancer. Higher education and the consumption of fresh fruits and vegetables are protective factors of esophageal cancer.
出处
《济宁医学院学报》
2013年第4期266-267,271,共3页
Journal of Jining Medical University
基金
山东省医药卫生科技计划项目(编号:2011HZ015)
关键词
食管癌
影响因素
非匹配病例对照研究
Esophageal cancer
Risk factors
Non-matched case-control study
