پديد آورندگان :
رشيدخاني، بهرام نويسنده گروه تغذيه جامعه- انستيتو تحقيقات تغذيه‌اي و صنايع غذايي كشور، دانشكده علوم تغذيه و صنايع غذايي، دانشگاه علوم پزشكي شهيد بهشتي Rashidkhani, B , هوشيارراد، آناهيتا نويسنده گروه تحقيقات تغذيه- انستيتو تحقيقات تغذيه‌اي و صنايع غذايي كشور، دانشگاه علوم پزشكي شهيد بهشتي Houshiar Rad, A , معاشري، مجيد نويسنده دانشگاه علوم پزشكي مشهد Moasheri , f , حاجي زاده ارمكي، بهاره نويسنده ، دانشكده علوم تغذيه و صنايع غذايي- دانشگاه علوم پزشكي شهيد بهشتي Hajizadeh Armaki , B
كليدواژه :
الگوهاي غذايي , سرطان سلول‌هاي سنگفرشي مري , پرسشنامه بسامد خوراك , تحليل عاملي
چكيده لاتين :
Background and objectives: The application of factor analysis methodology to dietary patterns has recently bccomc of considerable interest in nutritional epidemiology. Rather than considering nutrients or foods individually, pattern analysis provides an alternative approach to study highly correlated food groups commonly consumed. In this study we tried to identify major dietary patterns in our study population in the Kurdistan Province, Iran, and determine their associations with the risk of esophageal squamous-cell carcinoma in a hospital-based case-control study.
Materials and methods: In this case-control study, 47 patients with esophageal squamous-ccll carcinoma and 96 controls were interviewed to obtain information on general characteristics, physical activity, and food consumption frequency (125 food items). Following classification of food items in groups, factor analysis was used to identify possible dietary patterns, and then the odds ratio for esophageal squamous-cell carcinoma was estimated. The software used was SSPS-14.
Results: Two major dietary patterns were identified: Pattern J: the healthy dietary pattern (including nuts, fruits, green leafy vegetables, yellow vegetables, other vegetables, tomatoes, olives, low-fat dairy products, fish, Doogh (a traditional buttermilk), and cabbages), and Pattern 2: the western dietary pattern (including hydrogenated fats, sugar, sweets and desserts, salt, pickles, eggs, soft drinks, tea, and small amounts of liquid oil). After adjustment for confounding factors such as age, sex, years of education, body mass index, physical activity, symptomatic gastroesophageal reflux, and smoking, a high score of Pattern 1 was associated with a reduced risk esophageal squamous-cell carcinoma by 67% (high sccond median vs. low lsl median, OR=().33, 95%C1=0.12- 0.86), whereas the Pattern 2 diet significantly increased the risk of the disease (high second median vs. low rʹ median, OR=9.8, 95%,Cl=3.2-29.7; p<0.001).
Conclusion: Our results suggest that a healthy diet tends to reduce the risk of esophageal squamous-cell carcinoma, whereas a western-type diet increases the risk of this kind of cancer.
