【摘要】 [目的]研究NQO1基因多态性与食管癌易感性的关系。[方法]采用1:2配对的病例对照研究,运用PCR-RFLP技术检测NQO1基因C609T多态性。[结果]NQO1609CC、CT和TT各基因型在病例组中的频度分别为27.1%、43.7%和29.2%,在对照组分别为32.8%、50.0%和17.2%,两组间的分布差异有统计学意义。携带NQO1609TT基因型的个体患食管癌的风险高于携带609CC或609CT基因型者(OR=2.019,95%CI=1.112～3.663)。吃葱蒜与NQO1基因型TT之间存在次相乘模型的交互作用(OR=9.849,95%CI=3.733～25.985);饮烫茶与NQO1TT危险基因型之间存在次相乘模型的交互作用(OR=4.847,95%CI=1.817～12.929)。[结论]NQO1609TT基因型是食管癌的危险因素之一;609TT基因型食管癌发生风险的作用有明显的放大效应。更多还原

【Abstract】 [Purpose] To investigate the relationship between genetic polymorphism of NQO1 and susceptibility to esophageal cancer.[Methods] This investigation was conducted by 1∶2 matched case-control study,and the C609T polymorphism in gene NQO1 was determined with PCR-RFLP technique.[Results] The frequencies of NQO1 609CC,CT and TT genotype in esophageal cancer group were 27.1%,43.7% and 29.2% respectively,while 32.8%,50.0% and 17.2% in control group,respectively.The distribution was statistically significant difference between both groups.Individuals carrying NQO1 609TT genotype had a significant increased risk for esophageal cancer(adjusted OR=2.019,95%CI:1.112～3.663)compared to those with 609CC or 609CT genotype.There were the interaction of submultiplicity model between allium vegetables consumption and NQO1 TT genotype(OR=9.849,95%CI:3.733～25.985),and between over-hot tea drinking and NQO1 gene(OR=4.847,95%CI:1.817～12.929).[Conclusions] NQO1 609TT genotype is one of the risks for esophageal cancer.The NQO1 609TT genotype has significant amplification effect on the risk of esophageal cancer.更多还原