目的 :探讨天津市男性食管癌危险因素的病因分值及饮酒与其它各危险因素间的交互效应。方法 :对天津市市内 6区的 1998～ 1999年 16 5例新发病例进行了 1∶ 1配对病例对照研究 ,在 Mantel- Haenszel分层分析和条件 logistic回归分析的基础上 ,分析了男性食管癌各危险因素的病因分值以及饮酒与其它各危险因素间的交互效应。结果 :多因素条件logistic回归结果显示 :饮酒、吸烟、喜食腌菜、喜食烫食、喜食硬食、精神创伤、家族肿瘤史为食管癌的危险因素。它们的病因分值分别为 0 .5 5、 0 .45、 0 .44、 0 .34、 0 .2 4、 0 .15、 0 .14。分析饮酒与吸烟、喜食腌菜、喜食烫食、喜食硬食、精神创伤、家族肿瘤史间交互作用的病因分值为 0 .6 0、 0 .6 1、 0 .5 3、 0 .2 0、 0 .2 4、 0 .19。交互作用指数是 0 .79、 0 .79、 0 .5 4、 0 .2 4、0 .30、 0 .2 2。结论 :饮酒、吸烟、食用腌菜和喜食烫食可能是男性食管癌的重要危险因素 ,尤其是在饮酒与吸烟、经常食用腌菜、喜食烫食这些因素并存的情况下 ,增加男性食管癌的危险性 Objective: To explore the etiological factors of risk factors for esophageal cancer in men and the interaction between drinking and other risk factors in Tianjin. METHODS: A 1:1 matched case-control study was performed on 165 new cases from 1998 to 1999 in the 6 districts of Tianjin. Man sebaceous esophagus was analyzed on the basis of Mantel-Haenszel stratification analysis and conditional logistic regression analysis. Etiological scores of cancer risk factors and interactions between drinking and other risk factors. RESULTS: Multivariate logistic regression analysis showed that drinking, smoking, pickles, food, food, trauma, and family history were risk factors for esophageal cancer. Their etiological scores were 0.55, 0.54, 0.44, 0.34, 0.44, 0.15, and 0.14, respectively. The etiological scores of the interactions between drinking and smoking, eating pickles, eating hot food, eating hard food, trauma, and family history of cancer were 0.60, 0.61, 0.53, 0. .2 0, 0 .2 4, 0 .19. The interaction index is 0 .79, 0 .79, 0 .54, 0 .24, 0 .30, 0 .2 2. Conclusion: Drinking alcohol, smoking, eating pickles and eating hot foods may be an important risk factor for esophageal cancer in men, especially in the case of alcohol and smoking, regular pickles, and eating and eating hot foods. The risk of cancer