【摘要】 目的：探讨中国人群饮食相关危险因素对食管鳞癌的影响，为我国食管鳞癌防控策略制定提供依据。方法：检索中国学术文献总库(CNKI)、维普中文科技期刊数据库(VIP)、万方数据库、PubMed数据库等，收集1992—2021年有关中国人群食管鳞癌饮食危险因素的相关文献资料，并应用RevMan 5.3和Stata14.0软件进行Meta分析。结果：共纳入17篇病例对照研究，文献质量评分为6分及以上，累计病例组4 170例，对照组5 302例；Meta分析结果显示，食管鳞癌主要饮食危险因素从高到低依次为进食快(OR=2.39,95%CI:1.72～3.30)、喜烫食(OR=2.35,95%CI:1.88～2.93)、喜硬食(OR=2.23,95%CI:1.72～2.90)、饮食不规律(OR=2.21,95%CI:1.62～3.00)、喜腌制食品(OR=2.06,95%CI:1.54～2.75)。结论：进食快、喜烫食、喜硬食、饮食不规律、喜腌制食品是中国人群食管鳞癌饮食主要危险因素，应进行针对性的重点关注和防控。更多还原

【Abstract】 Objective: Explore the influence of dietary risk factors on the esophageal squamous cell carcinoma, and provide a basis for the formulation of prevention and control strategies for esophageal squamous cell carcinoma in China. Methods: The literature related to dietary risk factors of esophageal squamous cell carcinoma in the Chinese population from 1992 to 2021 was collected by searching in the China National Knowledge Infrastructure(CNKI), Chinese Science and Technology Journal Database(VIP), Wanfang Database, and PubMed Database, and the RevMan 5.3 and Stata 14.0 software were used for meta-analysis. Results: A total of 17 case-control studies were included with a literature quality score of 6 or above, including 4170 cases in the case group and 5302 cases in the control group. The results of the meta-analysis showed that the main dietary risk factors of esophageal squamous cell carcinoma were, in descending order, fast eating(OR=2.39, 95%CI:1.72～3.30), preference for hot food(OR=2.35, 95%CI:1.88～2.93), preference for hard food(OR=2.23, 95%CI:1.72～2.90), irregular eating(OR=2.21, 95%CI:1.62～3.00) and preference for pickled food(OR=2.06, 95%CI:1.54～2.75). Conclusion: Eating fast food, preference for hot food, hard food, irregular diet, and preference for pickled food are the main influencing factors of dietary risk factors of esophageal squamous cell carcinoma in the Chinese population, which should be focused on and controlled.更多还原