摘要
目的探讨腌制、油炸和烟熏食品联合吸烟、饮酒对原发性肺癌发病风险的影响。方法采用以医院为基础的病例-对照设计,于2006年1月-2013年12月面访福建医科大学附属协和医院、附属第一医院和南京军区福州总医院经组织病理确诊的1902例(24~90岁)原发性肺癌新发病例及同期按病例组相同性别、年龄(±3岁)匹配的2026例(23~87岁)社区人群。利用非条件Logistic回归分析腌制、油炸和烟熏食品与吸烟饮酒的联合作用、交互作用,探讨其与原发性肺癌发病风险的关系。结果非条件Logistic回归分析结果表示,油炸食品和烟熏食品的摄入均为肺癌发生的危险因素。油炸食品摄入≥3次/周者肺癌发病风险是油炸食品摄入<3次/周者的2. 954倍(95%CI 2. 065~4. 226);烟熏食品摄入≥3次/周者肺癌发病风险是烟熏食品摄入<3次/周者的6. 774倍(95%CI 3. 309~13. 866)。联合作用分析结果显示食品摄入得分为1且合并吸烟饮酒者肺癌发病风险是食品摄入得分为0且不吸烟不饮酒者的2. 108倍(95%CI 1. 551~2. 865);食品摄入得分≥2合并吸烟饮酒时肺癌发病风险是食品摄入得分为0且不吸烟不饮酒组的2. 191倍(95%CI 1. 377~3. 484)。此外,交互作用分析结果显示同时摄入(≥1次/周)腌制、油炸和烟熏食品中的两种或两种以上食品会导致原发性肺癌发病风险升高(OR=1. 309,95%CI 1. 010~1. 696),并且多种危险食品的同时摄入也会增加吸烟者的原发性肺癌发病风险(OR=1. 625,95%CI 1. 162~2. 274),随着危险食品高频摄入种类的增加,吸烟者肺癌患病风险增大,呈剂量-反应关系(P趋势<0. 001)。结论油炸和烟熏这两种食品的摄入均为肺癌发生的独立危险因素。此外腌制、油炸和烟熏食品与吸烟和饮酒存在联合作用,这些危险因素同时存在时原发性肺癌的发病风险会增加。多种危险食品的摄入会增加吸烟者的原发性肺癌发病风险。
OBJECTIVE To evaluate the association of pickled food、fried food and smoked food combined with smoking and alcohol drinking with lung cancer.METHODS A hospital-based case-control study was conducted. A total of 1902 cases(24-90 years old) diagnosed in the Union Hospital and First Affiliated Hospital of Fujian Medical University and Fuzhou General Hospital of Nanjing Military Region and 2026(23-87 years old) controls matched healthy populaition for age(±3 ages) and gender from January 2006 to December 2013.Unconditional Logistic regression was used to analyze the combined effects and interactions of pickled food,fried food and smoked food with smoking and drinking,and to explore their relationship with the risk of lung cancer.RESULTS The result of unconditional Logistic regression analysis demonstrated that fried food and smoked food were risk factors of lung cancer. Compare with the people whose fired food intake<3 times/week,the people whose fired food intake ≥3 times/week had a 2. 954-folds increased lung cancer risk(95% CI 2. 065-4. 226). Compare with the people whose smoked food intake<3 times/week,the people whose smoked food intake ≥3 times/week had a 6. 774-folds increased lung cancer risk(95% CI 3. 309-13. 866). The result of combined effect demonstrated that compare with the non-smoking drinker whose food intake score was 0,the smoking drinker whose food intake score was 1 had a 2. 108-folds increased lung cancer risk(95% CI 1. 551-2. 865);compare with the non-smoking drinker whose food intake score was 0,the smoking drinker whose food intake score ≥2 had a 2. 191-folds increased lung cancer risk(95% CI 1. 377-3. 484). The result of interaction analysis demenstrated that intake of two or three kinds of risky food(≥1 time/week) increased the risk of lung cancer(OR = 1. 309,95% CI 1. 010-1. 696) and it was more dangerous to smokers and drinkers. As for smokers,intake of two or three kinds of risky food was associated with an increased risk of lung cancer in an exposure-response manner(Ptrend<0. 001). CONCLUSION The intake of fried food and smoked food are independent risk factors of lung cancer. In addition,the pickled food,fried food and smoked food have combined effects on smoking and alcohol drinking,and the risk of lung cancer increases when the risk factors are present. The intake of the three kinds of risky food increases the risk of lung cancer in smokers.
作者
余恒意
徐秋萍
熊为旻
刘志强
蔡琳
何斐
Yu Hengyi;Xu Qiuping;Xiong Weimin;Liu Zhiqiang;Cai Lin;He Fei(Department of Epidemiology and Health Statistics,School of Public Health,Fujian Medical University,Fuzhou 350122,China)
出处
《卫生研究》
CAS
CSCD
北大核心
2019年第6期925-931,共7页
Journal of Hygiene Research
基金
国家自然科学基金(No.81402738)
国家重点研发计划(No.2017YFC0907100)
福建省自然科学基金面上项目(No.2016J01355)
福建省高校杰出青年科研人才培育计划(No.2017B019)
作者简介
余恒意,女,本科生,E-mail:582104591@qq.com;通信作者:何斐,女,副教授,E-mail:x117x@163.com。
