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目的探讨摄入腌泡菜及其与其他饮食习惯的交互作用与结直肠癌发生风险的关系。方法采用1∶1匹配的病例对照研究,对400例经组织病理学确诊的结直肠癌原发、新发病例和400例同期健康者进行问卷调查,收集两组研究对象的一般人口学特征、生活方式及饮食习惯等资料,采用条件logistic回归模型进行结直肠癌相关因素及因素间的相乘交互作用分析,相加交互作用采用交互作用超额相对危险度(RERI)、交互作用归因比(AP)、交互作用指数(S)表示。结果多因素条件logistic回归分析显示:食用腌泡菜≥3次/周[OR=2.703,95%可信区间(CI):1.866~3.916]是结直肠癌发生的危险因素;腌泡菜与其他饮食习惯的相乘交互作用均无统计学意义(P>0.05);相加交互分析结果显示:腌泡菜与腌腊肉、饮茶、豆类制品之间均存在相加交互作用,其RERI分别为3.172(95%CI:0.834~5.518)、2.131(95%CI:0.115~4.417)和2.503(95%CI:0.760~4.246);AP分别为0.472(95%CI:0.245~0.699)、0.386(95%CI:0.122~0.650)和0.493(95%CI:0.253~0.732);S分别为2.244(95%CI:1.266~3.978)、1.893(95%CI:1.050~3.416)和2.586(95%CI:1.168~5.723)。结论过多摄入腌泡菜可能是结直肠癌发生的危险因素,它可能与腌腊肉存在协同作用,两者同时摄入可能增加患结直肠癌的风险;腌泡菜与饮茶、豆类制品摄入可能存在拮抗作用,经常饮茶或食用豆类制品可能减少腌泡菜对结直肠癌发生的风险。
Objective To investigate the relationship between the intake of marinade and its interaction with other dietary habits and the risk of colorectal cancer. Methods A case-control study of 1: 1 matching was performed. The primary and new cases of colorectal cancer diagnosed by histopathology were collected from 400 cases of primary colorectal cancer and 400 cases of normal controls. The general demographic characteristics of the two groups were collected. Lifestyle and dietary habits. The conditional logistic regression model was used to analyze the factors that correlated with colorectal cancer. The additive interactions were analyzed using RERI, AP), interaction index (S) said. Results Multivariate conditional logistic regression analysis showed that the consumption of marinade ≥3 beats / week [OR = 2.703, 95% confidence interval (CI): 1.866 ~ 3.916] was the risk factor for colorectal cancer. The differences between marinade and other dietary habits (P> 0.05). The results of additive interaction analysis showed that there was an additive interaction between marinated vegetables, cured meat, tea and soy products, and their RERI were 3.172 ( (95% CI: 0.115-4.417) and 2.503 (95% CI: 0.760-4.46); APs were 0.472 (95% CI: 0.245-0.699), 0.386 : 0.122-0.650) and 0.493 (95% CI: 0.253-0.732); S were 2.244 (95% CI 1.266-3.978), 1.893 (95% CI 1.050-3.416) and 2.586 5.723). Conclusions Excessive intake of marinade may be a risk factor for colorectal cancer, which may be synergistic with the presence of cured meat, and the simultaneous intake of both may increase the risk of colorectal cancer. The combination of kimchi and tea and bean products There may be antagonism, often tea or eating beans may reduce the risk of kimchi on colorectal cancer.