目的  探讨在食管癌高发区--四川省盐亭县摄取腊油与食管癌发生风险的关系。方法  采用频数匹配病例对 照研究，比较食管癌患者、正常人群以及内镜下食管黏膜着色人群间摄取腊油的区别。将腊油摄取频率和1 年中摄取时 间分别纳入非条件性Logistic 回归进行分析评估OR 和 95%CI。结果  55.6% 的食管癌患者经常摄取腊油，而在非食管 癌人群这一比例不超过25%（P＜ 0.001）。与正常人群相比，经常摄取腊油可提高食管癌的风险7 倍以上（OR=7.37， 95%CI=2.53~21.48），一年之中累计摄取腊油超过6 个月更会增加高达85 倍的食管癌风险（OR=85.45）；与食管黏膜着色 人群比较，经常摄取腊油可提高食管癌的风险5 倍以上（OR=5.05，95%CI=1.79~14.27），一年之中食用腊油超过6 个月 可增加74 倍的食管癌风险（OR=74.90，P ＜ 0.05）。结论  腊油的过度摄取是食管癌高发区居民患食管癌的危险因素，应 指导当地居民减少对腊油的摄取，降低食管癌的风险。

Objective  This study aimed to investigate the association between salted fat consumption and the risk of esophageal cancer in Yanting, one of the high risk areas. Methods  The frequency-matched case-control study was conducted by comparisons among people with esophageal carcinoma, normal population and people with endoscopic esophageal mucosal coloration. The odds ratio and 95% confidence interval of intake frequency and duration of salted fat were estimated in unconditional logistic regression model. Results  55.6% cases with esophageal cancer consumed salted fat frequently, compared with less than 25% individuals with normal or abnormal esophagus mucosa. Compared with individuals with normal esophagus mucosa, frequent consumption of salted fat increased esophageal cancer risk by more than seven times (OR=7.37, 95%CI=2.53~21.48) and a cumulative intake of salted fat more than 6-month over a year increased the risk of esophageal cancer by up to 85 times (OR=85.45). Compared with individuals with abnormal esophagus mucosa, frequent consumption of salted fat increased esophageal cancer risk by more than five times (OR=5.05, 95%CI=1.79~14.27) and a cumulative intake of salted fat more than 6-month over a year increased the risk to 74-fold high (OR=74.90). Conclusions  Salted fat intake was a risk factor for esophageal cancer and the action of reducing salted fat intake was necessary among Yanting people to decrease the risk of esophageal cancer.