지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 1 - 7 (7page)
이용수
초록· 키워드
오류제보하기
OBJECTIVES: Colorectal cancer (CRC) patients are considered to have been cured when the mortality rate of individuals with the disease returns to the same level as expected in the general population. This study aimed to assess the impact of various risk factors on the cure fraction of CRC patients using a real dataset of Iranian CRC patients with a non-mixture non-parametric cure model. METHODS: This study was conducted on the medical records of 512 patients who were definitively diagnosed with CRC at Taleghani Hospital, Tehran, Iran from 2001 to 2007. A non-mixture non-parametric cure rate model was applied to the data after using stepwise selection to identify the risk factors of CRC. RESULTS: For non-cured cases, the mean survival time was 1,243.83 days (95% confidence interval [CI], 1,174.65 to 1,313.00) and the median survival time was 1,493.00 days (95% CI, 1,398.67 to 1,587.33). The 1- and 3-year survival rates were 92.9% (95% CI, 91.0 to 95.0) and 73.4% (95% CI, 68.0 to 79.0), respectively. Pathologic stage T1 of the primary tumor (estimate=0.58; p=0.013), a poorly differentiated tumor (estimate=1.17; p<0.001), a body mass index (BMI) between 18.6 and 24.9 kg/m2 (estimate=−0.60; p=0.04), and a BMI between 25.0 and 29.9 kg/m2 (estimate=−1.43; p<0.001) had significant impacts on the cure fraction of CRC in the multivariate analysis. The proportion of cured patients was 64.1% (95% CI, 56.7 to 72.4). CONCLUSIONS: This study found that the pathologic stage of the primary tumor, tumor grade, and BMI were potential risk factors that had an impact on the cure fraction. A non-mixture non-parametric cure rate model provides a flexible framework for accurately determining the impact of risk factors on the long-term survival of patients with CRC.
목차
등록된 정보가 없습니다.
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Geographic distribution of the incidence of colorectal cancer in Iran: a population-based study
Epidemiology and Health
2017 .01
-
Impaired fasting glucose, single-nucleotide polymorphisms, and risk for colorectal cancer in Koreans
Epidemiology and Health
2016 .01
-
Association of the inflammatory balance of diet and lifestyle with colorectal cancer among Korean adults: a case–control study
Epidemiology and Health
2022 .01
-
Poly-DCPD 함유 에폭시수지의 제조 및 기계적 특성 연구
수산해양교육연구
2017 .10
-
큐어링 후 저장에 따른 고구마 저장뿌리 단백질체의 비교분석
Journal of Plant Biotechnology
2023 .03
-
Survey of Naturally Cured Commercial Hams on the Market in Korea
한국식품영양과학회 학술대회발표집
2022 .10
-
Effects of Various Non-meat Ingredients on the Physicochemical Properties of Naturally Cured Pork Sausage
한국식품영양과학회 학술대회발표집
2021 .10
-
Risk factors for stomach cancer: a systematic review and meta-analysis
Epidemiology and Health
2020 .01
-
The Quality Properties of Traditionally or Naturally Cured Commercial Sausages
한국식품영양과학회 학술대회발표집
2022 .10
-
Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham
한국축산식품학회지
2015 .01
-
Effect of Various Types of Starters on Dry-Cured Pork Ham
한국식품영양과학회 학술대회발표집
2022 .10
-
Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin
한국축산식품학회지
2017 .01
-
Effects of the Addition of Natural Antioxidants on the Physicochemical Properties of Naturally Cured Sausages
한국식품영양과학회 학술대회발표집
2020 .10
-
Life expectancy of HIV-positive patients after diagnosis in Iran from 1986 to 2016: a retrospective cohort study at national and sub-national levels
Epidemiology and Health
2018 .01
-
Changes of Postharvest Losses in Taro Roots according to Curing Conditions
한국원예학회 학술발표요지
2020 .11
-
Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
한국축산식품학회지
2016 .01
-
Chemopreventive Effect of Curcuma comosa in a Mouse Model of Colitis-Associated Colorectal Cancer
한국식품영양과학회 학술대회발표집
2021 .10
-
Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products
한국축산학회지
2020 .01
-
Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing
한국축산식품학회지
2015 .01
-
Optimization of the Fermented Pineapple and Radish Juices for Natural Curing Agent
한국식품영양과학회 학술대회발표집
2017 .10
이 논문의 저자 정보
최근 본 자료
댓글(0)
0