Laouamri S, Hamdi-Cherif M, Sekfali N, Mokhtari L, Kharchi R
Service d'épidémiologie et de médecine préventive, Rue Abane Ramdane N degrees 15, Setif. 19 000, Algérie.
Rev Epidemiol Sante Publique. 2001 Apr;49(2):145-56.
The aim of our work was to identify risk factors specific to populations in our region for primary prevention of risk behaviors, particularly eating habits.
We conducted a case-control study on dietary factors of nasopharyngeal carcinoma in the Setif area in Algeria. The study included 72 cases and 72 controls matched for age, sex and area of residence. The variables analyzed were identified by an anthropological study.
Increased risk of disease was associated with consumption of traditionally preserved foods such as "harissa", pickled fruit and vegetables and dried and salted meat. These factors were commonly found in other endemic areas. Certain products appeared to be specific to the Setif area including dried and salted fat, especially after prolonged exposure. Rancid butter was related to a 4 to 7-fold increase in risk and use of pickling increased the risk of nasopharyngeal carcinoma 4 to 12-fold depending on the type of food.
These data point to the need for biochemical analysis of food specimens to search for the carcinogenic agents and to the importance of an immediate information and education program on food habits for the populations living in this area.
我们工作的目的是确定我们地区人群中预防风险行为（特别是饮食习惯）的特定风险因素。
我们在阿尔及利亚塞提夫地区开展了一项关于鼻咽癌饮食因素的病例对照研究。该研究纳入了72例病例和72例年龄、性别及居住地区匹配的对照。通过一项人类学研究确定了所分析的变量。
疾病风险增加与食用传统腌制食品有关，如“哈里萨辣酱”、腌制水果和蔬菜以及干腌肉。这些因素在其他流行地区也普遍存在。某些产品似乎是塞提夫地区特有的，包括干腌脂肪，尤其是长时间暴露后。酸败黄油使风险增加4至7倍，腌制食品的使用使鼻咽癌风险增加4至12倍，具体取决于食品类型。
这些数据表明需要对食品样本进行生化分析以寻找致癌物质，也表明针对该地区居民开展关于饮食习惯的即时信息和教育项目的重要性。
