Oral Medicine Department, Trisakti University, Kyai Tapa, Grogol, Jakarta Barat, Indonesia.
Oral Oncol. 2009 Aug;45(8):e49-53. doi: 10.1016/j.oraloncology.2009.01.007. Epub 2009 Feb 28.
A matched case-control, hospital-based study of oral cancer was conducted in Jakarta population. The sample included 81 cases and 162 controls. The purpose of this study was to determine the association between dietary pattern and oral cancer in a Jakarta population using factor analysis. Dietary data were collected using food frequency questionnaire and factor analysis was performed on 15 food groups resulting in four principle factors/components being retained. The first factor "preferred" was characterized by fast food, fermented food, canned food, snacks high in fat and sugar, cooked and raw vegetables, and seafood. The second factor labeled "combination" was loaded by the intake of dairy product, red meat, white meat and fruits. The third factor labeled "chemical related was loaded by processed food and monosodium glutamate and the fourth principle component consisted of drinks and grain was labeled as "traditional". The conditional logistic regression was done using STATA 8 to obtain the odds ratio (OR) of highest tertile of each component retained from factor analysis and the ORs were then adjusted with risk habits. The consumption the highest tertile of the "preferred" pattern increased the risk of oral cancer by two-times compared to the lowest tertile of consumption [adjusted odds ratio (aOR)=2.17; 95% confidence interval (CI)=1.05-4.50]. The chemical related" pattern showed higher risk of about threefold (aOR=2.56; 95% CI=1.18-5.54), while the "traditional" pattern showed an increased of risk by twofold (aOR=2.04; 95% CI=1.01-4.41). In contrast, the "combination" pattern displayed protective effects in relation to oral cancer (aOR=0.50; 95% CI=0.24-1.00). This finding suggests that factor analysis may be useful to determine the diet pattern of a big set of food type and establish the correlation with oral cancer.
一项在雅加达人群中进行的口腔癌病例对照、基于医院的研究。该样本包括 81 例病例和 162 例对照。本研究的目的是使用因子分析确定雅加达人群中饮食模式与口腔癌之间的关联。饮食数据通过食物频率问卷收集，对 15 种食物组进行因子分析，保留了四个主要因素/成分。第一个因子“偏好”的特征是快餐、发酵食品、罐装食品、高脂肪和高糖零食、熟食和生蔬菜以及海鲜。第二个因子标记为“组合”，摄入乳制品、红肉、白肉和水果。第三个因子标记为“化学相关”，与加工食品和味精有关，第四个主要成分由饮料和谷物组成，标记为“传统”。使用 STATA 8 进行条件逻辑回归，以获得因子分析保留的每个成分的最高三分位的比值比（OR），然后用风险习惯对 OR 进行调整。与最低三分位相比，“偏好”模式最高三分位的消费增加了两倍的口腔癌风险[aOR=2.17；95%置信区间（CI）=1.05-4.50]。“化学相关”模式显示出约三倍的更高风险[aOR=2.56；95%CI=1.18-5.54]，而“传统”模式显示出两倍的风险增加[aOR=2.04；95%CI=1.01-4.41]。相比之下，“组合”模式与口腔癌呈保护作用相关[aOR=0.50；95%CI=0.24-1.00]。这一发现表明，因子分析可能有助于确定一大组食物类型的饮食模式，并建立与口腔癌的相关性。
