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[目的]研究NQO1基因多态性与食管癌易感性的关系。[方法]采用1:2配对的病例对照研究,运用PCR-RFLP技术检测NQO1基因C609T多态性。[结果]NQO1609CC、CT和TT各基因型在病例组中的频度分别为27.1%、43.7%和29.2%,在对照组分别为32.8%、50.0%和17.2%,两组间的分布差异有统计学意义。携带NQO1609TT基因型的个体患食管癌的风险高于携带609CC或609CT基因型者(OR=2.019,95%CI=1.112～3.663)。吃葱蒜与NQO1基因型TT之间存在次相乘模型的交互作用(OR=9.849,95%CI=3.733～25.985);饮烫茶与NQO1TT危险基因型之间存在次相乘模型的交互作用(OR=4.847,95%CI=1.817～12.929)。[结论]NQO1609TT基因型是食管癌的危险因素之一;609TT基因型食管癌发生风险的作用有明显的放大效应。
[Objective] To investigate the relationship between NQO1 gene polymorphism and susceptibility to esophageal cancer. [Method] The 1: 2 paired case-control study was used to detect the C609T polymorphism of NQO1 gene by PCR-RFLP. [Results] The frequencies of NQO1609CC, CT and TT genotypes were 27.1%, 43.7% and 29.2% in the case group and 32.8%, 50.0% and 17.2% in the control group, respectively Statistical significance. Individuals with the NQO1609TT genotype had a higher risk of esophageal cancer than those with the 609CC or 609CT genotype (OR = 2.019, 95% CI = 1.112-3.663). There was a second-order multiplicative model interaction between eating onion and garlic and TT genotype of NQO1 (OR = 9.849, 95% CI = 3.733 ~ 25.985). There was interaction between the hot beverage and NQO1 TT genotype (OR = 4.847, 95% CI = 1.817-12.929). [Conclusion] The genotype of NQO1609TT is one of the risk factors of esophageal cancer. The risk of esophageal cancer of 609TT genotype has obvious amplification effect.