王尤丽 1刘艳华 2时松和 3刘志才 4连士勇 4吕全军1
作者信息
- 1. 郑州大学公共卫生学院营养与食品卫生学教研室,郑州450001
- 2. 中山大学公共卫生学院营养学系,广州510080
- 3. 郑州大学公共卫生学院卫生统计学教研室,郑州450001
- 4. 林州市肿瘤医院 林州456550
- 折叠
摘要
Abstract
Aim: To explore the relationship between dietary pattern, dietary intake of vitamin A, E, β-carotene and esophageal cancer in Linzhou. Methods: The participants aged 40-60 year-old were randomly selected-from 4 villages in He-jian town, Linzhou. The dietary questionnaire was administered by trained interviewers. The subjects were divided into five groups such as normal tissue, low, moderate, high grade dysplasia, carcinoma in situ, cancer respectively according to the results of gastroscopy and pathological examination. The intake of dietary vitamin A, E and β-carotene was calculated by u-sing food composition, The difference of intake in different groups was compared by using of one -way ANOVA. The data a-nalysis was carried by using of SPSS 12. 0. Results: The results shows that there are significant difference among five groups in intake of beans(F =2.417, P =0. 048), vegetables (F =4. 203 ,P =0.002) , fruits(F =3. 198,P = 0. 013) , vitamin A(F=3.099,P=0.015) and p-carotene(F =4.863, P =0.001) exists, but there is no significant in intake of vitamin E (F = 1. 417,P >0. 05 ). Conclusion; Low intake of beans, vegetables, vitamin A and p-carotene in diet may increase the risk of esophageal cancer, but the relationship between vitamin E and the occurrence and development of esophageal cancer need further study.关键词
食管癌；膳食模式；维生素A；维生素E；β-胡萝卜素Key words
esophageal cancer/dietary pattern/vitamin A/vitamin E/β-carotene分类
预防医学
