杨婷, 李玥伶, 陈莉玲, 等.腌泡菜摄入及其与其他饮食习惯的交互作用与结直肠癌发生风险的关系.四川大学学报(医学版),2017,48(6):886-890
腌泡菜摄入及其与其他饮食习惯的交互作用与结直肠癌发生风险的关系
Intake of Pickled Vegetables and Colorectal Cancer
  
中文关键词:  结直肠肿瘤腌泡菜交互作用
英文关键词:Colorectal neoplasmsPickled vegetablesInteraction
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中文摘要:
      目的 探讨摄入腌泡菜及其与其他饮食习惯的交互作用与结直肠癌发生风险的关系。方法 采用1∶1匹配的病例对照研究,对400例经组织病理学确诊的结直肠癌原发、新发病例和400例同期健康者进行问卷调查,收集两组研究对象的一般人口学特征、生活方式及饮食习惯等资料,采用条件logistic回归模型进行结直肠癌相关因素及因素间的相乘交互作用分析,相加交互作用采用交互作用超额相对危险度(RERI)、交互作用归因比(AP)、交互作用指数(S)表示。结果 多因素条件logistic回归分析显示:食用腌泡菜≥3次/周〔OR=2.703,95%可信区间(CI):1.866~3.916〕是结直肠癌发生的危险因素;腌泡菜与其他饮食习惯的相乘交互作用均统计学意义( P>0.05);相加交互分析结果显示:腌泡菜与腌腊肉、饮茶、豆类制品之间均存在相加交互作用,其RERI分别为3.172(95%CI:0.834~5.518)、2.131(95%CI:0.115~4.417)和2.503(95%CI:0.760~4.246); AP分别为0.472(95%CI:0.245~0.699)、0.386(95%CI:0.122~0.650)和0.493(95%CI:0.253~0.732);S分别为2.244(95%CI:1.266~3.978)、1.893(95%CI:1.050~3.416)和2.586(95%CI:1.168~5.723)。结论 过多摄入腌泡菜可能是结直肠癌发生的危险因素,它可能与腌腊肉存在协同作用,两者同时摄入可能增加患结直肠癌的风险;腌泡菜与饮茶、豆类制品摄入可能存在拮抗作用,经常饮茶或食用豆类制品可能减少腌泡菜对结直肠癌发生的风险。
英文摘要:
      ObjectiveTo explore the association between intake of pickled vegetables and colorectal cancer (CRC), including the interactions between pickled vegetables and other dietary habits. MethodsA 1∶1 matched case-control study was undertaken, involving 400 patients with newly histopathologically diagnosed CRC and 400 healthy residents matched by age and gender. The participants were asked to complete a questionnaire. Conditional logistic regression models were established to identify risk factors of CRC and interactions between these factors. Additive interactions were analyzed using relative excess risk of interaction (RERI), attributable proportion of interaction (AP), and synergy index (S). ResultsExcessive intake of pickled vegetables (more than 3 times per week) increased the risk of CRC 〔odds ratio (OR)=2.703, 95% confidence interval (CI): 1.866-3.916〕. There was no multiplicative interaction between pickled vegetables and other dietary habits. Additive interactions were detected between pickled vegetables and cured meat, tea and bean products: with a RERI of 3.172 (95%CI: 0.834-5.518), 2.131 (95%CI: 0.115-4.417) and 2.503 (95%CI: 0.760-4.246), respectively; an AP of 0.472 (95%CI: 0.245-0.699), 0.386 (95%CI: 0.122-0.650) and 0.493 (95%CI: 0.253-0.732), respectively; and a S of 2.244 (95%CI: 1.266-3.978), 1.893(95%CI: 1.050-3.416)and 2.586 (95%CI:1.168-5.723), respectively. ConclusionExcessive intake of pickled vegetables may be a risk factor of CRC. Cured meats and pickled vegetables might have a synergistic effect on CRC. However, tea and bean products might be antagonistic to the risk imposed by pickled vegetables on CRC.
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