Relevant Factors for Cervical Cancer Among Young Women in Taiwan

Objective: To evaluate the relevant factors for cervical cancer among young women in Taiwan. Materials and Methods: A case-control study was conducted between 1986 and 1992. The cases included 45 women younger than 36 years with histologically confirmed invasive cervical cancer. The controls were 54...

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Main Authors: Tze-Chien Chen, Jin-Yi Lee, Sung-Yuan Wang, Chih-Long Chang, Yuh-Cheng Yang
Format: Article
Language:English
Published: Elsevier 2005-06-01
Series:Taiwanese Journal of Obstetrics & Gynecology
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S1028455909601261
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author Tze-Chien Chen
Jin-Yi Lee
Sung-Yuan Wang
Chih-Long Chang
Yuh-Cheng Yang
author_facet Tze-Chien Chen
Jin-Yi Lee
Sung-Yuan Wang
Chih-Long Chang
Yuh-Cheng Yang
author_sort Tze-Chien Chen
collection DOAJ
description Objective: To evaluate the relevant factors for cervical cancer among young women in Taiwan. Materials and Methods: A case-control study was conducted between 1986 and 1992. The cases included 45 women younger than 36 years with histologically confirmed invasive cervical cancer. The controls were 54 women younger than 36 years with non-neoplastic conditions judged to be unrelated to any of the risk factors for cervical cancer. Questions were asked about demography, contraception, reproductive history, sexual history, diet, cigarette smoking, and cooking practices. Results: Cross tabulation and Pearson's Chi-squared test showed that monthly income, age at first birth, parity, numbers of vaginal deliveries, age at first intercourse, history of sexually transmitted disease, husband visiting prostitutes, and cooking practice were significantly different between the case and control groups. However, after conditional logistic regression analysis, only cooking practice remained associated with cervical cancer among young women. Among young women reporting to cook on a daily basis, the risk for cervical cancer tended to increase among those who fried five times or more per month (OR = 7.4) compared with women who fried less often. Conclusion: The results from this study indicated that cooking practice may be a risk factor for the development of cervical cancer among young women in Taiwan.
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spelling doaj.art-aa631c63085b47c191c7768d84288af92022-12-21T23:22:20ZengElsevierTaiwanese Journal of Obstetrics & Gynecology1028-45592005-06-0144214314710.1016/S1028-4559(09)60126-1Relevant Factors for Cervical Cancer Among Young Women in TaiwanTze-Chien Chen0Jin-Yi Lee1Sung-Yuan Wang2Chih-Long Chang3Yuh-Cheng Yang4Division of Gynecologic Oncology, Department of Obstetrics and Gynecology, Mackay Memorial Hospital, Taipei, TaiwanDepartment of Medical Research, Mackay Memorial Hospital, Taipei, TaiwanDepartment of Medical Research, Mackay Memorial Hospital, Taipei, TaiwanDivision of Gynecologic Oncology, Department of Obstetrics and Gynecology, Mackay Memorial Hospital, Taipei, TaiwanDivision of Gynecologic Oncology, Department of Obstetrics and Gynecology, Mackay Memorial Hospital, Taipei, TaiwanObjective: To evaluate the relevant factors for cervical cancer among young women in Taiwan. Materials and Methods: A case-control study was conducted between 1986 and 1992. The cases included 45 women younger than 36 years with histologically confirmed invasive cervical cancer. The controls were 54 women younger than 36 years with non-neoplastic conditions judged to be unrelated to any of the risk factors for cervical cancer. Questions were asked about demography, contraception, reproductive history, sexual history, diet, cigarette smoking, and cooking practices. Results: Cross tabulation and Pearson's Chi-squared test showed that monthly income, age at first birth, parity, numbers of vaginal deliveries, age at first intercourse, history of sexually transmitted disease, husband visiting prostitutes, and cooking practice were significantly different between the case and control groups. However, after conditional logistic regression analysis, only cooking practice remained associated with cervical cancer among young women. Among young women reporting to cook on a daily basis, the risk for cervical cancer tended to increase among those who fried five times or more per month (OR = 7.4) compared with women who fried less often. Conclusion: The results from this study indicated that cooking practice may be a risk factor for the development of cervical cancer among young women in Taiwan.http://www.sciencedirect.com/science/article/pii/S1028455909601261cervical cancercookingyoung women
spellingShingle Tze-Chien Chen
Jin-Yi Lee
Sung-Yuan Wang
Chih-Long Chang
Yuh-Cheng Yang
Relevant Factors for Cervical Cancer Among Young Women in Taiwan
Taiwanese Journal of Obstetrics & Gynecology
cervical cancer
cooking
young women
title Relevant Factors for Cervical Cancer Among Young Women in Taiwan
title_full Relevant Factors for Cervical Cancer Among Young Women in Taiwan
title_fullStr Relevant Factors for Cervical Cancer Among Young Women in Taiwan
title_full_unstemmed Relevant Factors for Cervical Cancer Among Young Women in Taiwan
title_short Relevant Factors for Cervical Cancer Among Young Women in Taiwan
title_sort relevant factors for cervical cancer among young women in taiwan
topic cervical cancer
cooking
young women
url http://www.sciencedirect.com/science/article/pii/S1028455909601261
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