文章摘要
鄢灵君,陈法,柳迪萌,黄江峰,刘芳萍,伍俊锋,刘凤琼,叶佳增,邱宇,林李嵩,何保昌.饮茶、咖啡与口腔鳞状细胞癌发病关系的病例对照研究[J].中华流行病学杂志,2016,37(11):1531-1535
饮茶、咖啡与口腔鳞状细胞癌发病关系的病例对照研究
Tea, coffee intakes and risk of oral squamous cell carcinoma: a case-control study
收稿日期:2016-05-25  出版日期:2016-11-10
DOI:10.3760/cma.j.issn.0254-6450.2016.11.019
中文关键词: 口腔鳞状细胞癌;茶;咖啡;牛奶;病例对照研究
英文关键词: Oral squamous cell carcinoma;Tea;Coffee;Milk;Case-control study
基金项目:国家级大学生创新创业训练计划项目(201410392020);福建省科技厅科研项目(2015J01304);福建省教育厅科研项目(JA13141)
作者单位E-mail
鄢灵君 350108 福州, 福建医科大学公共卫生学院流行病与卫生统计学系  
陈法 350108 福州, 福建医科大学公共卫生学院流行病与卫生统计学系  
柳迪萌 350108 福州, 福建医科大学公共卫生学院流行病与卫生统计学系  
黄江峰 350108 福州, 福建医科大学公共卫生学院流行病与卫生统计学系  
刘芳萍 350108 福州, 福建医科大学公共卫生学院流行病与卫生统计学系  
伍俊锋 350108 福州, 福建医科大学公共卫生学院流行病与卫生统计学系  
刘凤琼 350108 福州, 福建医科大学公共卫生学院流行病与卫生统计学系  
叶佳增 350108 福州, 福建医科大学公共卫生学院流行病与卫生统计学系  
邱宇 350004 福州, 福建医科大学附属第一医院口腔颌面外科  
林李嵩 350004 福州, 福建医科大学附属第一医院口腔颌面外科  
何保昌 350108 福州, 福建医科大学公共卫生学院流行病与卫生统计学系 hbc517@163.com 
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中文摘要:
      目的 探讨经牛奶分层后饮茶、咖啡对口腔鳞状细胞癌(OSCC)发病的影响。方法 采用病例对照研究方法,收集2010年9月至2016年3月经病理确诊的OSCC新发病例593例和同期经性别、年龄频数匹配的医院体检人群及社区健康人群1 128例。应用非条件logistic回归计算咖啡、饮茶及其相关变量与OSCC发病风险的调整OR值及其95% CI,并进行相乘交互作用分析。采用相对超危险度比、归因比和交互作用指数等指标评价相加交互作用。结果 在总调查人群及饮和未饮用牛奶人群中,饮茶均可显著降低OSCC的发病风险,其调整OR值及95%CI分别为0.54(0.41~0.71)、0.47(0.31~0.71)和0.57(0.40~0.81)。进一步分析发现,开始饮茶年龄≥25岁、饮茶浓度适中、饮温茶、饮用绿茶和乌龙茶在以上3个人群中也均有保护作用,且在饮用牛奶人群中各因素的保护作用更明显。此外,随着每日饮茶量的增加、饮茶年限的延长,OSCC发病风险也随之降低(趋势检验均P<0.05),但未见饮咖啡与OSCC的发病存在关联。饮茶与饮牛奶之间存在相乘交互作用(OR=0.52,95%CI:0.37~0.71),但未发现两者存在相加交互作用;饮咖啡与饮用牛奶之间不存在相乘及相加交互作用。结论 饮茶是OSCC发病的保护因素,且饮茶与牛奶间存在交互作用,故适量饮茶、增加牛奶的摄入可一定程度降低OSCC的发病风险。
英文摘要:
      Objective To evaluate the effects of tea and coffee intakes on oral squamous cell carcinoma (OSCC) stratified by milk intake. Methods A case-control study involving 593 OSCC patients confirmed by pathological diagnoses and 1 128 gender-age frequency matched controls was conducted in Fujian province during September 2010-March 2016. Unconditional logistic regression was used to calculate adjusted odds ratios (aORs) and corresponding 95% confidence intervals (CIs) to assess the effects of coffee, tea intakes and related variables on OSCC. Additive interaction was estimated by relative excess risk interaction (RERI), attributable proportions interaction (API) and synergy index (SI). Results Tea intake was significantly associated with decreased risk of OSCC: the adjusted ORs were 0.54 for all subjects (95%CI: 0.41-0.71), 0.47 for milk consumers (95%CI: 0.31-0.71) and 0.57 for non-milk consumers (95%CI: 0.40-0.81). Moreover, starting tea drinking at age ≥25 years, moderate tea concentration and water temperature, drinking green tea and oolong tea showed effects to decrease the risk for OSCC in three groups. Additionally, there was a tendency of a reduced risk with increased daily tea drinking and longer tea-drinking period (all trend P<0.05). No significant association was observed between coffee intake and OSCC. A multiplicative but not additive interactions was found between tea drinking and milk intake. Additionally, we did not observe multiplicative and additive interaction between coffee drinking and milk intake. Conclusion Tea drinking is a protective factor for OSCC, and there is a multiplicative interaction between tea drinking and milk intake. Therefore, tea drinking and increasing intake of milk can reduce the risk of OSCC at certain extent.
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