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目的探讨膳食因素对吸烟和非吸烟人群舌癌发病的影响。方法采用病例-对照研究方法,收集2011年12月—2016年3月福州市某医院经病理学确诊的舌癌新发病例251例,同期收集来自福州市某社区的健康对照1382例。面访调查研究对象的吸烟、饮酒史以及一年前的膳食情况等内容,应用非条件Logistic回归模型计算膳食因素与舌癌发病风险的调整OR值及其95%CI,并进行吸烟与食畜肉类之间的相乘交互作用分析。结果进食鱼类≥3次/周、海鲜类≥1次/周、奶类及奶制品≥1次/周、绿叶蔬菜和非绿叶蔬菜≥1次/天以及新鲜水果≥3次/周均可降低舌癌的发病风险。按是否吸烟分层后,鱼类、海鲜类以及绿叶蔬菜和非绿叶蔬菜对舌癌的保护作用在吸烟人群中更加显著。而进食畜肉类≥3次/周仅与吸烟者舌癌的发病相关(调整OR=1.55,95%CI 1.02~2.34),且吸烟与食畜肉类存在正相乘交互作用(OR相乘=2.08,95%CI 1.43~3.03)。结论适量摄入新鲜的蔬菜水果、鱼及海鲜类、奶类及奶制品,以及在吸烟者中减少畜肉类的过量摄入可减少舌癌的发生。
Objective To explore the influence of dietary factors on the incidence of tongue cancer in smokers and non-smokers. Methods A case-control study was conducted to collect 251 pathologically-diagnosed cases of tongue cancer in a hospital in Fuzhou from December 2011 to March 2016. A total of 1382 healthy controls were collected from a community in Fuzhou during the same period. Interviewed the subjects of smoking, drinking history and the diet of a year ago, using non-conditional Logistic regression model to calculate dietary factors and tongue cancer risk adjustment OR and its 95% CI, and smoking and meat Multiplying interaction analysis between classes. The results of eating fish ≥ 3 times / week, seafood ≥ 1 times / week, milk and dairy products ≥ 1 times / week, green leafy vegetables and non-leafy vegetables ≥ 1 times / day and fresh fruits ≥ 3 times / week Reduce the risk of tongue cancer. Depending on whether smoking is stratified, the protective effect of fish, seafood, green leafy vegetables and non-leafy green vegetables on tongue cancer is even more pronounced among smokers. However, the intake of meat and meat more than 3 times / week was only related to the onset of tongue cancer in smokers (OR = 1.55,95% CI 1.02-2.34), and there was a positive interaction between smoking and meat (OR multiplication = 2.08 , 95% CI 1.43 ~ 3.03). Conclusion Appropriate intake of fresh fruits and vegetables, fish and seafood, dairy products and dairy products, and reducing excessive intake of meat in smokers can reduce the incidence of tongue cancer.