基于主成分分析的膳食脂肪酸模式与口腔癌的关系

李滟铌; 陈青; 林菁; 陈林; 汪晶; 钱佳文; 庄昭城; 洪毅宏; 鄢灵君; 施斌; 邱宇; 林李嵩; 郑晓燕; 潘丽珍; 陈法; 汪靖; 何保昌; 刘凤琼

doi:10.16462/j.cnki.zhjbkz.2021.06.013

文章导航 > 中华疾病控制杂志 > 2021 > 25(6): 692-697

李滟铌, 陈青, 林菁, 陈林, 汪晶, 钱佳文, 庄昭城, 洪毅宏, 鄢灵君, 施斌, 邱宇, 林李嵩, 郑晓燕, 潘丽珍, 陈法, 汪靖, 何保昌, 刘凤琼. 基于主成分分析的膳食脂肪酸模式与口腔癌的关系[J]. 中华疾病控制杂志, 2021, 25(6): 692-697. doi: 10.16462/j.cnki.zhjbkz.2021.06.013

引用本文:

LI Yan-ni, CHEN Qing, LIN Jing, CHEN Lin, WANG Jing, QIAN Jia-wen, ZHUANG Zhao-cheng, HONG Yi-hong, YAN Ling-jun, SHI Bin, QIU Yu, LIN Li-song, ZHENG Xiao-yan, PAN Li-zhen, CHEN Fa, WANG Jing, HE Bao-chang, LIU Feng-qiong. Association between dietary fatty acid patterns and risk of oral cancer by principal component analysis[J]. CHINESE JOURNAL OF DISEASE CONTROL & PREVENTION, 2021, 25(6): 692-697. doi: 10.16462/j.cnki.zhjbkz.2021.06.013

Citation:

LI Yan-ni, CHEN Qing, LIN Jing, CHEN Lin, WANG Jing, QIAN Jia-wen, ZHUANG Zhao-cheng, HONG Yi-hong, YAN Ling-jun, SHI Bin, QIU Yu, LIN Li-song, ZHENG Xiao-yan, PAN Li-zhen, CHEN Fa, WANG Jing, HE Bao-chang, LIU Feng-qiong. Association between dietary fatty acid patterns and risk of oral cancer by principal component analysis[J]. CHINESE JOURNAL OF DISEASE CONTROL & PREVENTION, 2021, 25(6): 692-697. doi: 10.16462/j.cnki.zhjbkz.2021.06.013

引用本文:

Citation:

LI Yan-ni, CHEN Qing, LIN Jing, CHEN Lin, WANG Jing, QIAN Jia-wen, ZHUANG Zhao-cheng, HONG Yi-hong, YAN Ling-jun, SHI Bin, QIU Yu, LIN Li-song, ZHENG Xiao-yan, PAN Li-zhen, CHEN Fa, WANG Jing, HE Bao-chang, LIU Feng-qiong. Association between dietary fatty acid patterns and risk of oral cancer by principal component analysis[J]. CHINESE JOURNAL OF DISEASE CONTROL & PREVENTION, 2021, 25(6): 692-697. doi: 10.16462/j.cnki.zhjbkz.2021.06.013

基于主成分分析的膳食脂肪酸模式与口腔癌的关系

doi: 10.16462/j.cnki.zhjbkz.2021.06.013

1.
350108 福州，福建医科大学公共卫生学院流行病与卫生统计学系
2.
350004 福州，福建医科大学附属第一医院口腔颌面外科
3.
350108 福州，福建医科大学公共卫生学院实验中心

李滟铌和陈青为共同第一作者

基金项目:

国家自然科学基金青年项目 81503171

详细信息

通讯作者:
刘凤琼, E-mail: lfq@fjmu.edu.cn

中图分类号: R739
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出版历程
- 收稿日期: 2020-09-04
- 修回日期: 2020-11-09
- 刊出日期: 2021-06-10

Association between dietary fatty acid patterns and risk of oral cancer by principal component analysis

1.
Department of Epidemiology and Health Statistics, School of Public Health, Fujian Medical University, Fuzhou 350108, China
2.
Department of Stomatology, The first Affiliated Hospital of Fujian Medical University, Fuzhou 350004, China
3.
The Center of Experiment, School of Public Health, Fujian Medical University, Fuzhou 350108, China

LI Yan-ni and CHEN Qing contributed equally to this article

Funds:

Youth Program of National Natural Science Foundation of China 81503171

More Information

Corresponding author: LIU Feng-qiong, E-mail: lfq@fjmu.edu.cn

摘要

摘要: 目的探讨膳食脂肪酸模式与口腔癌发病的关联。方法采用病例对照研究设计，收集2013年11月14日至2019年3月21日在福建医科大学附属第一医院口腔颌面外科确诊的225例口腔癌新发病例以及同期在该医院进行健康体检的524例对照。应用主成分分析确定人群的膳食脂肪酸模式，并通过非条件Logistic回归分析模型计算膳食脂肪酸模式与口腔癌发病风险的OR值及其95% CI值。结果主成分分析共提取了6种膳食脂肪酸模式。以人群中占比最大的模式6(己酸、十三烷酸为主)为参照组，模式1(以长链饱和脂肪酸和单不饱和脂肪酸为主)和模式2(中链饱和脂肪酸和多不饱和脂肪酸为主)均可降低口腔癌的发病风险，其调整后的OR值及其95% CI值分别为0.47(95% CI：0.25~0.86)、0.45(95% CI：0.21~0.98)，其他模式未观察到与口腔癌发病风险有关联(均有P>0.05)。结论相对于以己酸、十三烷酸为主的模式6，以长链饱和脂肪酸和单不饱和脂肪酸为主的模式1和以中链饱和脂肪酸和多不饱和脂肪酸为主的模式2与口腔癌的发病风险呈负相关。科学合理摄入脂肪酸，可能降低口腔癌的发病风险。
- 膳食脂肪酸模式 /
- 口腔癌 /
- 主成分分析 /
- 病例对照研究
Abstract: Objective To explore the relationship between dietary fatty acid patterns and the risk of oral cancer. Methods A case-control study including 225 cases newly diagnosed as primary oral cancer was performed at the First Affiliated Hospital of Fujian Medical University from November 14 2013 to March 21 2019. At the same time, 524 controls were recruited from the same hospital. Principal component analysis was utilized to construct the main dietary fatty acid patterns of local residents. Unconditional Logistic regression analysis model was used to explore the association between dietary fatty acid patterns and oral cancer. Adjusted odds ratio (OR) and corresponding 95% confidence interval (CI) were calculated. Results Six dietary fatty acid patterns were extracted by principal component analysis. Pattern 6 (characterized by hexaoic acid and tridecanoic acid), which accounts for the largest proportion of the population, was used as the reference group. Compared with pattern 6, the adjusted OR (95% CI) values of pattern 1 (characterized by long-chain saturated fatty acids and monounsaturated fatty acids) and pattern 2 (characterized by medium-chain saturated fatty acids and polyunsaturated fatty acids) were 0.47 (95% CI: 0.25-0.86) and 0.45(95% CI: 0.21-0.98), respectively. No statistically significant associations were observed between other patterns and the risk of oral cancer (all P>0.05). Conclusions Compared with pattern 6 (characterized by hexaoic acid, tridecanoic acid and eicotrienoic acid), pattern 1 (characterized by long-chain saturated fatty acids and monounsaturated fatty acids) and pattern 2 (characterized by medium-chain saturated fatty acids and polyunsaturated fatty acids) are negatively correlated with the risk of oral cancer, which suggest some particular dietary fatty acids patterns may reduce the risk of oral cancer.
- Dietary fatty acid patterns /
- Oral cancer /
- Principal component analysis /
- Case-control study

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图 1 膳食脂肪酸模式主成分分析碎石图

Figure 1. Principle component analysis scree plot of dietary fatty acid pattern

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表 1 病例组与对照组的一般人口学特征比较[n (%)]

Table 1. General characteristics of the case group and the control group [n (%)]

特征	病例组	对照组	χ²值	P值
年龄(岁)			66.50	< 0.001
< 60	108(48.00)	409(78.05)
≥60	117(52.00)	115(21.95)
性别			2.62	0.106
男	121(53.78)	248(47.33)
女	104(46.22)	276(52.67)
民族				0.330^a
汉族	225(100.00)	519(99.05)
其他	0(0.00)	5(0.95)
文化程度			17.73	< 0.001
文盲	16(7.11)	41(7.82)
小学及初中	153(68.00)	272(51.91)
高中及以上	56(24.89)	211(40.27)
婚姻状况			5.82	0.016
已婚	205(91.11)	443(84.54)
未婚及其他	20(8.89)	81(15.46)
BMI(kg/m²)			10.23	0.006
< 18.5	20(8.89)	40(7.63)
18.5~＜24	144(64.00)	278(53.06)
≥24	61(27.11)	206(39.31)
居住地			3.59	0.058
农村	135(60.00)	275(52.48)
城市	90(40.00)	249(47.52)
吸烟			4.99	0.026
无	137(60.89)	363(69.27)
有	88(39.11)	161(30.73)
饮酒			17.22	< 0.001
无	148(65.78)	419(79.96)
有	77(34.22)	105(20.04)
饮茶			0.07	0.785
无	132(58.67)	313(59.73)
有	93(41.33)	211(40.27)
肿瘤家族史			1.33	0.249
无	191(84.89)	461(87.98)
有	34(15.11)	63(12.02)
注：^a采用Fisher精确概率法；表中数据收集于福建省2013年11月14日至2019年3月21日。

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表 2 32种脂肪酸与6种模式的因子载荷

Table 2. Factor loadings between 32 fatty acids and 6 patterns

膳食脂肪酸	模式1	模式2	模式3	模式4	模式5	模式6
6∶0	0.05	0.09	0.21	-0.15	0.01	0.52^a
8∶0	0.20	-0.25^a	-0.07	0.03	0.07	0.03
10∶0	0.19	-0.26^a	-0.06	0.04	0.10	-0.01
11∶0	0.22	-0.22^a	-0.08	0.08	-0.06	-0.10
12∶0	0.23	-0.23^a	-0.04	0.01	0.05	0.02
13∶0	0.11	0.10	-0.13	-0.15	0.05	0.60^a
14∶0	0.24^a	-0.21	-0.04	0.06	0.02	-0.02
15∶0	0.26^a	-0.15	0.00	0.03	0.10	-0.06
16∶0	0.25^a	-0.03	0.24	0.02	0.04	-0.03
17∶0	0.16	0.06	-0.06	0.25	-0.45^a	-0.06
18∶0	0.27^a	-0.08	0.03	-0.10	-0.02	0.01
19∶0	0.14	0.08	-0.10	-0.03	-0.47^a	0.03
20∶0	0.21	0.07	-0.03	-0.32^a	-0.03	0.02
22∶0	0.12	0.17	0.03	-0.41^a	-0.01	-0.27
14∶1	0.22^a	-0.22	-0.06	-0.03	0.11	0.12
15∶1	0.10	0.13	0.38^a	0.24	0.21	0.08
16∶1	0.25^a	0.07	0.00	-0.02	0.01	0.05
17∶1	0.15	0.21	0.06	0.34^a	-0.14	-0.04
18∶1	0.26^a	0.03	0.17	-0.05	-0.15	0.04
20∶1	0.08	0.13	0.41^a	0.27	0.09	0.02
22∶1	0.09	0.21	-0.11	-0.14	-0.22^a	0.02
16∶2	0.21	-0.24^a	-0.06	0.00	0.02	0.00
18∶2n-6	0.12	0.15	0.44^a	0.00	-0.01	-0.03
18∶3n-3	0.17	0.17	0.22	-0.31^a	-0.04	-0.15
20∶2n-6	0.11	0.19	-0.17	0.16	-0.34^a	0.12
20∶3n-3	0.09	0.10	-0.04	0.18	0.12	-0.36^a
20∶4n-6	0.20^a	0.17	-0.14	0.10	-0.01	-0.06
20∶5n-3	0.13	0.27^a	-0.22	0.10	0.22	-0.02
22∶3n-3	0.12	0.23	-0.23	0.06	0.28^a	0.07
22∶4n-6	0.09	0.15	0.01	-0.36^a	0.09	-0.25
22∶5n-3	0.13	0.25	-0.23	0.07	0.28^a	0.05
22∶6n-3	0.13	0.26^a	-0.21	0.11	0.20	-0.03
注：^a因子载荷≥0.2的膳食脂肪酸项；表中数据收集于福建省2013年11月14日至2019年3月21日。

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表 3 膳食脂肪酸模式与口腔癌发病关联的非条件Logistic回归分析模型分析

Table 3. The unconditional Logistic regression of dietary fatty acid pattern on oral cancer

膳食脂肪酸模式	OR(95% CI)值	P值	OR(95% CI)值^a	P值^a
模式6	1.00		1.00
模式1	0.54(0.31~0.93)	0.027	0.47(0.25~0.86)	0.015
模式2	0.37(0.18~0.76)	0.006	0.45(0.21~0.98)	0.044
模式3	1.01(0.64~1.61)	0.958	0.92(0.55~1.54)	0.754
模式4	0.80(0.51~1.25)	0.325	0.72(0.44~1.19)	0.201
模式5	0.95(0.56~1.62)	0.844	1.30(0.72~2.36)	0.386
注：^a调整的混杂因素为年龄、性别、民族、文化程度、婚姻状况、BMI、居住地、吸烟、饮酒、饮茶、肿瘤家族史；表中数据收集于福建省2013年11月14日至2019年3月21日。

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