【摘要】 目的：分析合并家族史的食管癌发病的危险因素。方法：采用病例对照研究方法，2020年6月至2021年3月在全国10个省份对合并食管癌家族史的129例患者和88例对照人群进行调查。调查内容包括一般信息(基本信息、基本情况)、疾病史、食管癌家族史、个人膳食习惯、生活习惯与生活环境等。结果：采用非条件Logistic回归模型对资料进行分析，单因素分析结果：病例组与对照组在胃炎史、胃十二指肠溃疡史、口腔疾病、膳食口味、食热烫食物、吃质硬食物、食用腌菜、霉变食物、食用油摄入、吸烟情况、饮酒情况、口腔清洁情况、居住环境及堆制农家肥等方面比较，差异均有统计学意义(均P<0.05);多因素分析：年龄、胃炎史、口腔疾病史、食用腌菜与具有食管癌家族史的食管癌发病风险增高相关(P<0.05)[年龄≥60岁，OR=9.46,95%CI(2.60,34.38)、口腔疾病史OR=9.18,95%CI(1.63,51.85)、胃炎史OR=23.19,95%CI(5.47,98.39)、食用腌菜OR=11.66,95%CI(1.93,70.41)。结论：高龄、口腔疾病、胃炎、食用腌菜可能是合并家族史的食管癌发病的高危因素。更多还原

【Abstract】 Objective: To analyze the risk factors of esophageal carcinoma with family history.Methods: Using the case-control study method, 129 patients with family history of esophageal carcinoma and 88 controls were investigated in 10 provinces across the country from June 2020 to March 2021.The survey contents include general information(basic information, basic situation),disease history, family history of esophageal carcinoma, personal dietary habits, living habits, and living environment.Results: Unconditional Logistic regression model was used to analyze the data, and the results of the univariate analysis were as follows: There were significant differences between the case group and the control group in the history of gastritis, history of gastroduodenal ulcer, oral disease, dietary taste, eating hot food, eating hard food, eating pickled vegetables, moldy food, edible oil intake, smoking, drinking, oral hygiene, living environment and composting farmyard manure, etc.(P<0.05).Multivariate analysis: Age, history of gastritis, history of oral disease, and consumption of pickled vegetables were associated with an increased risk of EC with a family history(P<0.05).[Age(≥60 years old, OR=9.46,95%CI:2.60-34.38),history of oral disease(OR=9.18,95%CI:1.63-51.85),history of gastritis(OR=23.19,95%CI:5.47-98.39),edible pickles(OR=11.66,95%CI:1.93-70.41)].Conclusion: Old age, oral disease, gastritis, and consumption of pickled vegetables may be high-risk factors for EC with family history.更多还原