膳食因素与宫颈癌关系的病例对照研究

马晓晨; 王金桃; 程玉英; 闫建文; 周苓

膳食因素与宫颈癌关系的病例对照研究

Case-control study on relationship between dietary factors and cervical cancer

摘要

摘要:
目的探讨膳食因素与宫颈癌发生的关系。
方法采用以医院为基础的病例对照研究, 调查山西省肿瘤医院妇科2004年1~5月经病理确诊的宫颈癌新发病例(n=132)和同期就诊的良性肿瘤患者(n=133)的相关因素和膳食情况, 膳食摄入情况的调查采用半定量食物频数问卷的方法。采用非条件Logistic回归计算各因素与宫颈癌的OR值及其95%CI。
结果在调整非膳食因素的影响后发现, 深色蔬菜(OR=0.34, 95%CI=0.15~0.76)和膳食叶酸(OR=0.36, 95%CI=0.14~0.95)是宫颈癌发生的保护性因素, 且存在剂量-反应关系(趋势检验P < 0.01)。
结论宫颈癌的发生可能与膳食因素有关, 摄入较多的深色蔬菜特别是富含叶酸的食物可能会降低宫颈癌发生的危险性。

Abstract:
Objective To investigate the relationship between dietary factors and cervical cancer.
Methods A hospital based case-control study was conducted in Shanxi Province Tumcr Hospital from J anuary to May in 2004.132 cases with cervical cancer newly diagnosed by pathology and 133 patients with benign neoplasm were interviewed including related agents and dietary factors.A semi-quantitative food-frequency questionnaires was used to assess the intakes of food.Adjusted ORs and 95%CI were estimated by unconditional Logistic regress models.
Results After adjusting for the effects of non-diet factors, blue vegetables(OR=0.320, 95%CI=0.14-0.73)and dietary folate(OR=0.36, 95%CI=0.14-0.95)might be protective factors for cervical cancer, moreover, and they showed a dose-dependent direct associated with cervical cancer.
Conclusion Dietary factors played an important role in the development of cervical cancer, high intakes of blue vegetables and foods rich in folate were associated with a reduced risk of cervical cancer.

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