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目的探讨永康市35~59岁农村妇女乳腺癌危险因素。方法对永康市35~59岁农村妇女进行问卷调查和乳腺癌检查,共调查23910人,确诊乳腺癌患者31例,采用病例对照研究,应用Logistic回归分析对乳腺癌相关变量进行单因素和多因素分析。结果病例对照结果显示,既往乳腺小叶增生史和BMI指数为乳腺癌发病的危险因素,其OR值和95%的可信区间分别为23.699(4.721~118.972)和1.357(1.064~1.731);高热量饮食的妇女较清淡饮食的妇女的乳腺癌发病风险高,其OR值为67.673(4.680~978.458);含胡萝卜素食品对于乳腺癌是保护因素,相对不吃该类食物者,偶尔吃、每周吃1~2次和经常吃的OR值分别为0.014(0.001~0.383)、0.033(0.001~0.937)和0.026(0.001~0.611);偶尔吃腌制食品和鱼类较不吃这些食物的发病风险低,OR值分别为0.080(0.012~0.511)和0.029(0.002~0.403)。结论乳腺小叶增生、高BMI、高热量饮食可增加乳腺癌患病风险,富含类胡萝卜素的食物是乳腺癌的保护因素,偶尔吃腌制食品和鱼类较不吃这些食物的乳腺癌发病风险低。
Objective To investigate the risk factors of breast cancer among rural women aged 35-59 in Yongkang city. Methods Questionnaires and breast cancer examinations were conducted in rural women aged 35-59 years in Yongkang City. A total of 23,910 rural women were surveyed and 31 breast cancer patients were diagnosed. A case-control study was conducted. Logistic regression analysis was used to analyze single- and multi- analysis. Results The results of case control showed that the history of breast hyperplasia and BMI were the risk factors for breast cancer. The OR and 95% confidence intervals were 23.699 (4.721-118.972) and 1.357 (1.064-1.731), respectively. High fever Women with a diet more likely to develop breast cancer than those with a diet with a mean OR of 67.673 (4.680 ~ 978.458). Carotene-containing foods were the protective factors for breast cancer. Relatively, those who did not eat such foods had occasional eating once a week The odds ratios for eating 1-2 and regular eating were 0.014 (0.001-0.383), 0.033 (0.001-0.937) and 0.026 (0.001-0.611), respectively. The risk of eating the preserved foods and fish occasionally was lower than that of eating these foods Low, OR values were 0.080 (0.012 ~ 0.511) and 0.029 (0.002 ~ 0.403). Conclusions Breast lobular hyperplasia, high BMI and high caloric diet can increase the risk of breast cancer. Carotene rich foods are the protective factors of breast cancer. Occasionally eating cured foods and fish are less likely to eat breast cancer Low risk.