论文部分内容阅读
采用实验检测与现场病例对照研究相结合的方法，探讨淮安市食管癌高发区腌菜的病因作用。结果：淮安居民自制腌菜中全部检出亚硝酸盐，其平均含量７６２±０．１２６２）ｇ／ｋｇ，超标率３３．３％（９／２７）；２０份腌菜中Ｎ－二甲基亚硝胺（ＮＤＭＡ）和Ｎ－二乙基亚硝胺（ＮＤＥＡ）的阳性率为８５％（１７／２０），其平均含量分别为（３３．８５±２８．５２）和（３１．５１±２２．４７）μｇ／ｋｇ；病例对照研究结果，食管癌的发病风险随食用腌菜量的增加而增大，采用Ｌｏｇｉｓｔｉｃ回归分析控制其它影响因素后，食用腌菜对食管癌调整的人群归因危险度（ＰＡＲａ）为２７．８９％，进一步证明了腌菜作为淮安居民食管癌病因的重要性。
The combination of experimental test and field case-control study was used to explore the etiological role of pickled vegetables in the high incidence area of esophageal cancer in Huaian. Results: The total nitrite content of pickles in Huai’an residents was 762 ± 0.1262 g / kg, exceeding the standard rate of 33.3% (9/27). In 20 samples of pickles, N-dimethyl The positive rates of NDMA and NDEA were 85% (17/20) and the average contents were (33.85 ± 28.52) and (31.51 ± 22.47) μg / kg. The results of case-control study showed that the risk of esophageal cancer increased with the increase of food pickles. Logistic regression analysis was used to control other influencing factors. The risk (PARa) was 27.89%, further demonstrating the importance of pickled vegetables as the cause of esophageal cancer in Huai’an residents.