【摘要】：目的探討福建地區(qū)膳食因素與牙齦癌的關(guān)系。方法選取2010年12月—2016年6月在福建醫(yī)科大學(xué)附屬第一醫(yī)院口腔頜面外科就診的牙齦癌患者133例,為病例組;另于同期在福州市西湖、羅星等社區(qū)選取與病例組性別、年齡(±3歲)匹配的健康成年人321例,為對(duì)照組。由經(jīng)過(guò)統(tǒng)一培訓(xùn)的調(diào)查員,采用Inter CHANGE生活方式調(diào)查問(wèn)卷對(duì)兩組受試者進(jìn)行面對(duì)面調(diào)查,主要內(nèi)容包括一般情況、膳食習(xí)慣、口腔及衛(wèi)生情況等。以一般情況、口腔及衛(wèi)生情況為協(xié)變量,采用多因素Logistic回歸分析探討膳食因素對(duì)牙齦癌的影響,并進(jìn)一步分析海鮮和飲茶的交互作用。結(jié)果兩組畜肉類、魚(yú)類、海鮮、綠葉蔬菜、非綠葉蔬菜、水果的攝入情況比較,差異有統(tǒng)計(jì)學(xué)意義(P0.05);兩組加工肉類、禽肉類、奶類及奶制品、蛋類、豆類及豆制品、腌制食品的攝入情況比較,差異無(wú)統(tǒng)計(jì)學(xué)意義(P0.05)。多因素Logistic回歸分析結(jié)果顯示,畜肉類、魚(yú)類、海鮮、綠葉蔬菜、非綠葉蔬菜、水果的攝入情況是牙齦癌的影響因素(P0.05)。根據(jù)是否飲茶進(jìn)行分層,在非飲茶者中海鮮攝入≥3次/周可以降低牙齦癌的發(fā)病風(fēng)險(xiǎn)〔調(diào)整OR=0.33,95%CI(0.17,0.66)〕。海鮮與飲茶存在正相乘交互作用〔調(diào)整OR=0.70,95%CI(0.49,0.98)〕。與不飲茶且海鮮攝入3次/周者相比,不飲茶且海鮮攝入≥3次/周者〔調(diào)整OR=0.39,95%CI(0.21,0.74)〕、飲茶且海鮮攝入3次/周者〔調(diào)整OR=0.45,95%CI(0.24,0.85)〕、飲茶且海鮮攝入≥3次/周者〔調(diào)整OR=0.35,95%CI(0.17,0.74)〕的牙齦癌發(fā)病風(fēng)險(xiǎn)均降低。結(jié)論膳食因素可以在一定程度上影響牙齦癌的發(fā)病,養(yǎng)成健康的飲食習(xí)慣,經(jīng)常攝入新鮮蔬菜水果,適量進(jìn)食魚(yú)類和海鮮,可降低牙齦癌的發(fā)病風(fēng)險(xiǎn)。
[Abstract]:Objective to investigate the relationship between dietary factors and gingival cancer in Fujian. Methods from December 2010 to June 2016, 133 patients with gingival cancer in oral and maxillofacial surgery of the first affiliated Hospital of Fujian Medical University were selected as the case group. 321 matched healthy adults aged (鹵3 years) were used as control group. Inter CHANGE lifestyle questionnaire was used to investigate the two groups of subjects face to face, including general situation, dietary habits, oral and sanitary conditions. Taking the general situation, oral cavity and hygiene as covariables, the effects of dietary factors on gingival cancer were analyzed by multivariate Logistic regression analysis, and the interaction between seafood and tea was further analyzed. Results there were significant differences in the intake of meat, fish, seafood, green leaf vegetables, non-green leaf vegetables and fruits between the two groups (P0.05), and there were significant differences between the two groups in the intake of processed meat, poultry, milk and dairy products, eggs, beans and bean products. There was no significant difference in the intake of salted food (P0.05). Multivariate Logistic regression analysis showed that the intake of meat, fish, seafood, green leafy vegetables, non-green leafy vegetables and fruits were the influencing factors of gingival cancer (P0.05). According to the stratification of tea drinking, seafood intake 鈮，

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