福建地区膳食因素与牙龈癌的关系研究
发布时间：2018-09-15 19:19
【摘要】：目的探讨福建地区膳食因素与牙龈癌的关系。方法选取2010年12月—2016年6月在福建医科大学附属第一医院口腔颌面外科就诊的牙龈癌患者133例,为病例组;另于同期在福州市西湖、罗星等社区选取与病例组性别、年龄(±3岁)匹配的健康成年人321例,为对照组。由经过统一培训的调查员,采用Inter CHANGE生活方式调查问卷对两组受试者进行面对面调查,主要内容包括一般情况、膳食习惯、口腔及卫生情况等。以一般情况、口腔及卫生情况为协变量,采用多因素Logistic回归分析探讨膳食因素对牙龈癌的影响,并进一步分析海鲜和饮茶的交互作用。结果两组畜肉类、鱼类、海鲜、绿叶蔬菜、非绿叶蔬菜、水果的摄入情况比较,差异有统计学意义(P0.05);两组加工肉类、禽肉类、奶类及奶制品、蛋类、豆类及豆制品、腌制食品的摄入情况比较,差异无统计学意义(P0.05)。多因素Logistic回归分析结果显示,畜肉类、鱼类、海鲜、绿叶蔬菜、非绿叶蔬菜、水果的摄入情况是牙龈癌的影响因素(P0.05)。根据是否饮茶进行分层,在非饮茶者中海鲜摄入≥3次/周可以降低牙龈癌的发病风险〔调整OR=0.33,95%CI(0.17,0.66)〕。海鲜与饮茶存在正相乘交互作用〔调整OR=0.70,95%CI(0.49,0.98)〕。与不饮茶且海鲜摄入3次/周者相比,不饮茶且海鲜摄入≥3次/周者〔调整OR=0.39,95%CI(0.21,0.74)〕、饮茶且海鲜摄入3次/周者〔调整OR=0.45,95%CI(0.24,0.85)〕、饮茶且海鲜摄入≥3次/周者〔调整OR=0.35,95%CI(0.17,0.74)〕的牙龈癌发病风险均降低。结论膳食因素可以在一定程度上影响牙龈癌的发病,养成健康的饮食习惯,经常摄入新鲜蔬菜水果,适量进食鱼类和海鲜,可降低牙龈癌的发病风险。
[Abstract]:Objective to investigate the relationship between dietary factors and gingival cancer in Fujian. Methods from December 2010 to June 2016, 133 patients with gingival cancer in oral and maxillofacial surgery of the first affiliated Hospital of Fujian Medical University were selected as the case group. 321 matched healthy adults aged (卤3 years) were used as control group. Inter CHANGE lifestyle questionnaire was used to investigate the two groups of subjects face to face, including general situation, dietary habits, oral and sanitary conditions. Taking the general situation, oral cavity and hygiene as covariables, the effects of dietary factors on gingival cancer were analyzed by multivariate Logistic regression analysis, and the interaction between seafood and tea was further analyzed. Results there were significant differences in the intake of meat, fish, seafood, green leaf vegetables, non-green leaf vegetables and fruits between the two groups (P0.05), and there were significant differences between the two groups in the intake of processed meat, poultry, milk and dairy products, eggs, beans and bean products. There was no significant difference in the intake of salted food (P0.05). Multivariate Logistic regression analysis showed that the intake of meat, fish, seafood, green leafy vegetables, non-green leafy vegetables and fruits were the influencing factors of gingival cancer (P0.05). According to the stratification of tea drinking, seafood intake 鈮，
本文编号：2244238
[Abstract]:Objective to investigate the relationship between dietary factors and gingival cancer in Fujian. Methods from December 2010 to June 2016, 133 patients with gingival cancer in oral and maxillofacial surgery of the first affiliated Hospital of Fujian Medical University were selected as the case group. 321 matched healthy adults aged (卤3 years) were used as control group. Inter CHANGE lifestyle questionnaire was used to investigate the two groups of subjects face to face, including general situation, dietary habits, oral and sanitary conditions. Taking the general situation, oral cavity and hygiene as covariables, the effects of dietary factors on gingival cancer were analyzed by multivariate Logistic regression analysis, and the interaction between seafood and tea was further analyzed. Results there were significant differences in the intake of meat, fish, seafood, green leaf vegetables, non-green leaf vegetables and fruits between the two groups (P0.05), and there were significant differences between the two groups in the intake of processed meat, poultry, milk and dairy products, eggs, beans and bean products. There was no significant difference in the intake of salted food (P0.05). Multivariate Logistic regression analysis showed that the intake of meat, fish, seafood, green leafy vegetables, non-green leafy vegetables and fruits were the influencing factors of gingival cancer (P0.05). According to the stratification of tea drinking, seafood intake 鈮，
本文编号：2244238
本文链接：https://www.wllwen.com/yixuelunwen/kouq/2244238.html
最近更新
教材专著
