Yu Y, Taylor P R, Li J Y, Dawsey S M, Wang G Q, Guo W D, Wang W, Liu B Q, Blot W J, Shen Q
Cancer Institute, Chinese Academy of Medicinal Sciences in Beijing, PRC.
Cancer Causes Control. 1993 May;4(3):195-202. doi: 10.1007/BF00051313.
A retrospective cohort study of esophageal (including gastric cardia) cancer was conducted to examine dietary and other potential risk factors in Linxian, a high-risk area in P.R. China. Study subjects were identified based on participation in a cytology examination conducted in 1974. They were interviewed in 1989 to obtain information on esophageal cancer risk-factors and identify new cases and deaths. A total of 1,162 subjects from the analytic cohort of 12,693 were determined to have developed esophageal cancer over the 15-year follow-up period. Results indicate that increased age, male gender, a positive family history, low education level, surface-water use, and pork consumption were the strongest risk factors for esophageal cancer identified in this cohort, while use of corn as a primary staple and infrequent consumption of fresh vegetables also were possible risk factors. Traditional or suspected risk factors for esophageal cancer in this and other populations--smoking and alcohol use, and pickled vegetable and moldy food consumption--were not risk factors in this study. Some variation in risk was seen based on the subject's cytology result from 1974. We conclude that dietary factors appear to play a role in the etiology of esophageal cancer in this high-risk population, but are less important than other constitutional factors such as age, gender, and family history.
在中国食管癌高发区林县开展了一项关于食管癌（包括贲门癌）的回顾性队列研究，以调查饮食及其他潜在风险因素。研究对象是根据1974年参与的一次细胞学检查确定的。1989年对他们进行了访谈，以获取食管癌风险因素的信息，并确定新发病例和死亡情况。在15年的随访期内，分析队列中的12693名受试者中有1162人被确诊患食管癌。结果表明，年龄增加、男性、家族史阳性、教育水平低、使用地表水和食用猪肉是该队列中确定的食管癌最强风险因素，而以玉米为主食以及很少食用新鲜蔬菜也可能是风险因素。在该人群及其他人群中传统的或疑似的食管癌风险因素——吸烟、饮酒、食用腌制蔬菜和霉变食物——在本研究中并非风险因素。根据受试者1974年的细胞学检查结果，风险存在一些差异。我们得出结论，饮食因素似乎在这一高危人群食管癌的病因中起作用，但不如年龄、性别和家族史等其他体质因素重要。
