本文選題：舌癌 + 膳食因素��； 參考：《衛(wèi)生研究》2017年02期

【摘要】：目的探討膳食因素對(duì)吸煙和非吸煙人群舌癌發(fā)病的影響。方法采用病例-對(duì)照研究方法,收集2011年12月—2016年3月福州市某醫(yī)院經(jīng)病理學(xué)確診的舌癌新發(fā)病例251例,同期收集來自福州市某社區(qū)的健康對(duì)照1382例。面訪調(diào)查研究對(duì)象的吸煙、飲酒史以及一年前的膳食情況等內(nèi)容,應(yīng)用非條件Logistic回歸模型計(jì)算膳食因素與舌癌發(fā)病風(fēng)險(xiǎn)的調(diào)整OR值及其95%CI,并進(jìn)行吸煙與食畜肉類之間的相乘交互作用分析。結(jié)果進(jìn)食魚類≥3次/周、海鮮類≥1次/周、奶類及奶制品≥1次/周、綠葉蔬菜和非綠葉蔬菜≥1次/天以及新鮮水果≥3次/周均可降低舌癌的發(fā)病風(fēng)險(xiǎn)。按是否吸煙分層后,魚類、海鮮類以及綠葉蔬菜和非綠葉蔬菜對(duì)舌癌的保護(hù)作用在吸煙人群中更加顯著。而進(jìn)食畜肉類≥3次/周僅與吸煙者舌癌的發(fā)病相關(guān)(調(diào)整OR=1.55,95%CI 1.02~2.34),且吸煙與食畜肉類存在正相乘交互作用(OR相乘=2.08,95%CI 1.43~3.03)。結(jié)論適量攝入新鮮的蔬菜水果、魚及海鮮類、奶類及奶制品,以及在吸煙者中減少畜肉類的過量攝入可減少舌癌的發(fā)生。
[Abstract]:Objective to investigate the effect of dietary factors on the incidence of tongue cancer in smokers and non-smokers. Methods A case-control study was conducted to collect 251 new cases of tongue cancer confirmed pathologically in a hospital in Fuzhou from December 2011 to March 2016, and 1382 healthy controls from a community in Fuzhou. The interviewees' smoking, drinking history and diet a year ago, The adjusted OR value and 95 CI of dietary factors and tongue cancer risk were calculated by non-conditional logistic regression model, and the multiplicative interaction between smoking and meat was analyzed. Results intake of fish 鈮，

本文編號(hào)：2055933