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目的调查邢台山区食管癌的饮食影响因素,为该病的预防提供依据。方法采用病例对照研究,用自制调查问卷对病例组和对照组共366人进行调查。结果邢台山区食管癌的保护因素有食用新鲜蔬菜每周超过7次(OR=0.351)、食用豆类、鸡蛋及规律饮食(OR=0.303);危险因素有食用腌制食品(OR=2.898)、霉变食品(OR=3.121)及饮用井水(OR=3.177)。结论邢台山区食管癌的患病与饮食蔬菜、豆类、鸡蛋、腌制和霉变食品等有关,良好的水质和规律饮食可以预防食管癌发生。
Objective To investigate the factors influencing the diet of esophageal cancer in Xingtai mountain area and provide basis for the prevention of this disease. Methods A case-control study was conducted. A total of 366 patients in the case group and the control group were investigated with a self-made questionnaire. Results The protective factors of esophageal cancer in Xingtai mountain area were as follows: the consumption of fresh vegetables was more than 7 times per week (OR = 0.351), the consumption of pulses, eggs and regular diet (OR = 0.303); the risk factors were eating preserved foods Moldy food (OR = 3.121) and drinking well water (OR = 3.177). Conclusion The prevalence of esophageal cancer in Xingtai Mountain is related to diet vegetables, beans, eggs, pickled and mildewed foods, etc. Good water quality and regular diet can prevent esophageal cancer from occurring.