摘要目的 探讨武夷岩茶与食管癌的关系,为食管癌的预防提供依据.方法 采用1:1匹配的病例对照研究方法,应用统一制订的调查表进行流行病学调查.共调查92对病例和对照.对资料进行单因素和多因素条件Logistic回归分析.结果 食管癌组饮茶率为73.91%,低于对照组饮茶率84.78%.条件Logistic回归分析表明,与从未饮茶者相比,有饮茶史者患食管癌危险降低(OR=0.60,P<0.05).每周饮茶次数越多,罹患食管癌的危险性越低.开始饮茶年龄越早、饮茶年限越长,患病危险性越低.结论 饮用武夷岩茶可降低食管癌发病风险.

abstractsObjective To explore the relationship between Wuyishan cliff tea and esophageal cancer,and make integrated measures to prevent and control esophageal cancer.Methods A case-control study was conducted with a ratio of 1 to 1 and a health survey was conducted on objects which included 92 cases with histologically confirmed diagnoses of squamous-cell carcinoma of the esophagus and 92 controls matched by age,sex and resident.The analysis method of conditional logistic regression was used to analyze the influence of cliff tea on the development of esophageal cancer. Results The frequency of cliff tea drinking was 73.91% in cases with esophageal cancer compared with 84.78% in controls. As compared with subjects without tea drinking,subjects with cliff tea drinking significantly decreased the risk for developing esophageal cancer (P<0.05),and its OR were 0.60.The risk of esophageal cancer significantly reduced with increasing frequency of cliff tea drinking per week. Furthermore, we also found that the risk of esophageal cancer significantly reduced with the duration of cliff tea drinking and the early of beginning to drink cliff tea.Conclusion Wuyishan cliff tea drinking may protect against the risk of esophageal cancer.