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目的探究浙江省杭州地区食管癌发生的危险因素,为进一步开展食管癌防治工作提供依据。方法选择浙江省立同德医院诊断的132例食管癌为病例来源。同时按照1∶2匹配的原则,选取与病例同一社区、同性别、同民族、无血缘关系、年龄相差≤5岁的身体健康人群264例为对照;对2组患者进行包括一般情况、吸烟饮酒状况、饮食习惯、临床表现等内容的问卷调查。结果杭州地区食管癌发病的危险因素有文化程度为小学及以下、吸烟(OR=1.611)、饮酒(OR=1.812)、低收入水平(OR=1.591)、喜食烫食(OR=1.947)、腌制食物(OR=1.875)、油炸制品(OR=1.585)、常饮生水(OR=2.140)、饮食不规律(OR=2.197)、性格内向(OR=1.579)、胃病史(OR=2.435)、家族史(OR=8.625),而喜食水果及蔬菜则是保护因素。结论长期或大量吸烟、饮酒、喜食油炸食物及腌制食物等不健康饮食习惯等会增加食管癌的发病危险。
Objective To investigate the risk factors of esophageal cancer in Hangzhou, Zhejiang Province, and to provide basis for further prevention and treatment of esophageal cancer. Methods 132 cases of esophageal cancer diagnosed in Tongde Hospital of Zhejiang Province were selected as the source of cases. At the same time according to the principle of 1: 2 matching, select the same community with the same case, same sex, same race, no blood relationship, age difference ≤5 years of healthy people 264 cases as control; 2 groups of patients, including general conditions, smoking and drinking Status, diet, clinical manifestations and other content of the questionnaire. Results The risk factors of esophageal cancer in Hangzhou area were education at primary school and below, smoking (OR = 1.611), drinking (OR = 1.812), low income (OR = 1.591) (OR = 1.875), fried products (OR = 1.585), normal drinking water (OR = 2.140), irregular diet (OR = 2.197), introverted (OR = 1.579) 2.435), family history (OR = 8.625), while eating fruits and vegetables is a protective factor. Conclusion Long-term or heavy smoking, drinking, eating fried foods and unhealthy eating habits such as pickled foods will increase the risk of esophageal cancer.