摘要
采用实验检测与现场病例对照研究相结合的方法，探讨淮安市食管癌高发区腌菜的病因作用。结果：淮安居民自制腌菜中全部检出亚硝酸盐，其平均含量７６２±０．１２６２）ｇ／ｋｇ，超标率３３．３％（９／２７）；２０份腌菜中Ｎ－二甲基亚硝胺（ＮＤＭＡ）和Ｎ－二乙基亚硝胺（ＮＤＥＡ）的阳性率为８５％（１７／２０），其平均含量分别为（３３．８５±２８．５２）和（３１．５１±２２．４７）μｇ／ｋｇ；病例对照研究结果，食管癌的发病风险随食用腌菜量的增加而增大，采用Ｌｏｇｉｓｔｉｃ回归分析控制其它影响因素后，食用腌菜对食管癌调整的人群归因危险度（ＰＡＲａ）为２７．８９％，进一步证明了腌菜作为淮安居民食管癌病因的重要性。
In order to disclose the etiological relationship between pickled vegetables and esophageal cancer in Huai′an county, the high incidence area of esophageal cancer, the experiment and 1:1 matched case control studies were conducted in 1993. The results showed that nitrite was de tected in all the pickled vegetables preserved by local residents. The average content of nitrite( ±s ) was 0.0762±0.1262 (g/kg),33.3%(9/27) of them exceeding the national hygienic criterion. The positive rates of N nitroso compounds in 20 samples were 85%(17/20), Nnitrosodimethy lamine(NDMA) and N nitroso diethylamine (NDEA) in pickled vegetables averaged (33.85±28.52)μg/kg and (31.51±22.47)μg/kg respectively. A linear trend for higher pickles intake toward higher esophageal cancer risk was observed in the case control study. Having controlled the confounding factors, the adjusted population attributable risk(PARa) of pickled vegetables was 27.89%. The authors concluded that pickled vegetable intake was one of the most important risk factors of esophageal cancer in Huai′an county.
出处
《南京医科大学学报（自然科学版）》
CAS
CSCD
1997年第2期119-122,共4页
Journal of Nanjing Medical University(Natural Sciences)
基金
江苏省科委基金
关键词
食管肿瘤
腌菜
病因学
淮安市
esophageal cancer
pickled vegetable
etiology
Huai′an
