机构:[1]Cancer Institute/Hospital, the Chinese Academy of Medical Sciences and Peking Union Medical College,Beijing[2]Xuanwu Hospital Capital Medical University, Beijing,首都医科大学宣武医院[3]Yanting Cancer Hospital and Institute, Mianyang, China
Introduction: Squamous cell carcinoma of esophagus (ESCC) is one of the most common cancers in China. Preserved vegetables are processed foods and consumed in high amounts in the high risk areas for ESCC. This study aimed to investigate the relationships of preserved vegetable consumption with ESCC and precancer lesions. Methods: Cases from Yanting cancer hospital with pathological diagnosis of primary cancer, along with controls and individuals diagnosed with precancer lesions by endoscopy with iodine staining were interviewed. Trained staff collected data on dietary habits 1 year before the interview. An unconditional logistic regression model was used to estimate odds ratios of preserved vegetable consumption for precancer lesions and cancer. Results: Adjusting for potential confounders, intake of preserved vegetables (OR=2.92, 95%CI 1.32 similar to 6.47) and longer intake period (OR=5.78, 95%CI 2.26 similar to 14.80) were associated with higher risk of ESCC. Compared with lowest intake frequency, the highest was associated with a 3.0-fold risk for precancer lesions and 3.59-fold risk for ESCC (both p<0.05). Conclusion: Consumption of preserved vegetables is a risk factor for esophageal lesions in high risk areas. The carcinogenicity of preserved vegetables needs investigation in further studies and the public health strategies for reducing the consumption might be initiated in high risk areas.
第一作者机构:[1]Cancer Institute/Hospital, the Chinese Academy of Medical Sciences and Peking Union Medical College,Beijing
通讯作者:
通讯机构:[2]Xuanwu Hospital Capital Medical University, Beijing,
推荐引用方式(GB/T 7714):
Qing-Kun Song,Lin Zhao,Jun Li,et al.Adverse Effects of Preserved Vegetables on Squamous Cell Carcinoma of Esophagus and Precancer Lesions in a High Risk Area[J].ASIAN PACIFIC JOURNAL OF CANCER PREVENTION.2013,14(2):659-663.doi:10.7314/APJCP.2013.14.2.659.
APA:
Qing-Kun Song,Lin Zhao,Jun Li,Yu-Ming He,Cui-Ping Jiang...&Chen-Xu Qu.(2013).Adverse Effects of Preserved Vegetables on Squamous Cell Carcinoma of Esophagus and Precancer Lesions in a High Risk Area.ASIAN PACIFIC JOURNAL OF CANCER PREVENTION,14,(2)
MLA:
Qing-Kun Song,et al."Adverse Effects of Preserved Vegetables on Squamous Cell Carcinoma of Esophagus and Precancer Lesions in a High Risk Area".ASIAN PACIFIC JOURNAL OF CANCER PREVENTION 14..2(2013):659-663