食管鳞状细胞癌高发区人群食用腌肉与食管鳞状细胞癌风险的关系

doi:10.13481/j.1671-587x.20180338

吉林大学学报(医学版) ›› 2018, Vol. 44 ›› Issue (03): 656-660.doi: 10.13481/j.1671-587x.20180338

食管鳞状细胞癌高发区人群食用腌肉与食管鳞状细胞癌风险的关系

赵艳杰¹, 宋清坤^2,3, 李军⁴, 何永明⁴, 曲宸绪⁵

1. 首都医科大学附属北京世纪坛医院肿瘤内科, 北京 100038;
2. 首都医科大学附属北京世纪坛医院科技处, 北京 100038;
3. 北京市肿瘤治疗性疫苗重点实验室, 北京 100038;
4. 四川省盐亭县肿瘤医院早诊早治科, 四川绵阳 621600;
5. 中国医学科学院肿瘤医院流行病研究室, 北京 100021

收稿日期:2017-12-12 出版日期:2018-05-28 发布日期:2018-05-31
通讯作者: 宋清坤,副研究员(Tel:010-63926603,E-mail:songqingkun@aliyun.com) E-mail:songqingkun@aliyun.com
作者简介:赵艳杰(1977-),女,吉林省四平市人,主治医师,医学博士,主要从事恶性肿瘤化疗和免疫治疗方面的研究。
基金资助:
北京市委组织部优秀人才培养项目资助课题（2014000021469G252）；首都医科大学附属北京世纪坛医院留学基金资助课题（2014-C01）

Association between salted meat consumption and esophageal squamous cell carcinoma of population in high risk area of esophageal squamous cell carcinoma

ZHAO Yanjie¹, SONG Qingkun^2,3, LI Jun⁴, HE Yongming⁴, QU Chenxu⁵

1. Department of Oncology, Beijing Shijitan Hospital, Capital Medical University, Beijing 100038, China;
2. Department of Science and Technology, Beijing Shijitan Hospital, Capital Medical University, Beijing 100038, China;
3. Beijing Key Laboratory of Cancer Therapeutic Vaccine, Beijing 100038, China;
4. Department of Early Detection and Early Treatment, Tumor Hospital, Yanting Country, Sichun Province, Mianyang 621600, China;
5. Department of Epidemiology, Tumor Hospital, Chinese Academy of Medical Sciences, Beijing 100021, China

Received:2017-12-12 Online:2018-05-28 Published:2018-05-31

摘要/Abstract

摘要： 目的：分析食管正常者、食管炎和食管鳞状细胞癌（ESCC）患者膳食摄取水平，阐明膳食因素与ESCC发生的关系。方法：采用频数匹配的病例对照研究，选取食管正常者（对照组）、食管炎患者（食管炎组）和ESCC患者（ESCC组）各72例作为调查对象，比较3组调查对象一般资料、膳食情况和膳食与ESCC的关系。将是否食用腌肉、腌肉食用频率和1年中腌肉食用时间分别纳入非条件性Logistic回归分析评估比值比（OR）和95%可信区间（95% CI）。结果：3组调查对象癌症家族史和一级亲属中ESCC家族史比较差异有统计学意义（P<0.01）；与对照组和食管炎组比较，ESCC组患者摄入水果少（P<0.01），摄入酸菜（P=0.003）及玉米（P<0.01）多。ESCC组患者食用腌肉频率明显高于对照组（P=0.032）；与对照组比较，每年食用腌肉3~6个月和≥6个月者患ESCC的风险升高（OR=5.78，95% CI：1.36~24.64；OR=6.87，95% CI：1.25~37.87）。与食管炎组比较，食用腌肉频率≥每周1次者患ESCC的风险升高（OR=6.48，95% CI：1.65~25.49）；每年食用腌肉3~6个月和≥6个月者患ESCC的风险升高（OR=8.70，95% CI：2.07~36.55；OR=44.38，95% CI：5.34~368.65）。结论：过多食用腌肉可能增加食管正常者和食管炎患者患ESCC的风险，健康的饮食习惯可能降低患ESCC的风险。

关键词: 腌肉, 食管鳞状细胞癌, 食管炎, 高发区

Abstract: Objective: To analyze the levels of dietary intake among the normal population,the esophagitis patients,and the esophageal squamous cell carcinoma(ESCC)patients,and to elucidate the relationship between the diet and the incidence of ESCC. Methods: Frequency-matched case-control study was performed.The normal esophagus population(normal group),the esophagitis patients(esophagitis group) and the ESCC patients(ESCC group) (n=72) were enrolled.The general informations,intake conditions and relationship between the intake and ESCC of the subjects among three groups were compared.Unconditional Logistic regression model was used to estimate the OR and 95%CI when salted meat consumption or not,frenquency of salted meat consumption and time of salted meat consumption in 1 year were brought into the analysis. Results: The family cancer history and family ESCC history in first-degree relatives of the subjects among three groups had significant differences(P<0.01).Compared with normal group and esophagitis group,the ESCC patients got less fruit intake (P<0.01),more picked vegetable(P=0.003) and corn intake(P<0.01).The frenquency of salted meat consumption of the patients in ESCC group was higher than that in normal group (P=0.032).Compared with normal group, the risk of ESCC of the subjects whose consumption time of salted meat was 3-6 months or ≥ 6 months per year was increased(OR=5.78,95%CI:1.36-24.64;OR=6.87,95%CI:1.25-37.87), respectively.Compared with esophagitis group,the risk of ESCC of the subjects whose consumption frequency of salted meat was ≥ 1 time per week was increased (OR=6.48,95%CI:1.65-25.49);the risk of ESCC of the subjects whose consumption time of salted meat was 3-6 months or ≥ 6 months per year was increased(OR=8.70,95%CI:2.07-36.55;OR=44.38,95%CI:5.34-368.65). Conclusion: For the normal population and the esophagitis patients,the excessive consumption of salted meat maybe increase the risk of ESCC.Healthy eating habits may reduce the risk of ESCC.

Key words: esophageal squamous cell cancer, esophagitis, high risk area, salted meat

中图分类号:

R735.1

赵艳杰, 宋清坤, 李军, 何永明, 曲宸绪. 食管鳞状细胞癌高发区人群食用腌肉与食管鳞状细胞癌风险的关系[J]. 吉林大学学报(医学版), 2018, 44(03): 656-660.

ZHAO Yanjie, SONG Qingkun, LI Jun, HE Yongming, QU Chenxu. Association between salted meat consumption and esophageal squamous cell carcinoma of population in high risk area of esophageal squamous cell carcinoma[J]. Journal of Jilin University Medicine Edition, 2018, 44(03): 656-660.

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食管鳞状细胞癌高发区人群食用腌肉与食管鳞状细胞癌风险的关系

Association between salted meat consumption and esophageal squamous cell carcinoma of population in high risk area of esophageal squamous cell carcinoma

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