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目的:为了解食管癌患者和非食管癌患者体内维生素A的水平及其与食管癌发病的关系.方法:采用微量荧光法对32例食管癌患者(实验组)和32例非食管癌患者(对照组)血清中维生素A含量进行了测定.结果:显示实验组与对照组血清维生素A均值分别为1.55μmol/L,1.69μmol/L.经统计学处理两组血清维生素A水平有显著性差异(P<0.01).结论:提示食管癌的发生可能与机体维生素A水平有关,这种关系需进一步探讨.
Objective: To understand the relationship between vitamin A levels and the incidence of esophageal cancer in esophageal cancer patients and non- esophageal cancer patients. Methods: Thirty-two patients with esophageal cancer (experimental group) and 32 patients with non- esophageal cancer were examined by microfluorescence. The serum vitamin A content in the control group was measured. Results: The mean values of serum vitamin A in the experimental group and the control group were 1.55 μmol/L and 1.69 μmol/L, respectively. Statistically significant differences were observed in serum vitamin A levels between the two groups. (P<0.01). Conclusion: It is suggested that the occurrence of esophageal cancer may be related to the level of vitamin A in the body. This relationship needs further investigation.