Abstract:
Objective To explore the risk factors of esophageal cancerin Anxi county of Fujian province, and to provide evidences for making the integrated measures to prevent and control esophageal cancerin the high accident place.
Methods A case-control study was used with a ratio of 1 to 1, and a health survey was conducted on objects which included 237 cases with histologically confirmed diagnoses of squdamous-cell carcinoma of the esophagus and 237 controls matched by age, sex and resident.The anlysis method of conditional Logistic regression was used to analyze the influential factors of esophageal cancer.
Results The important risk factors of esophageal cancer were over consumption of salt(OR: 3.704), introversion(OR: 131511), smoking(OR: 1.667), family history of esophageal cancer(OR: 5.687)and often fried food intake(OR: 2.577), mildew potato(OR: 4.803)and pickled vegetables(OR: 2.285)during the preceding 20 years prior to the diagnosis of esophageal cancer.While the protective factors of esophageal cancer were tea drinking(OR: 0.234), drinking pure water(OR: 0.142), intake of fruit(OR: 0.255)and bean product(OR: 0.407).
Conclusion The risk factors of esophageal cancer were various including evinronmental risk factors and genetic factors, and the preventive measures should be comprehensive.
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