中国人群饮食因素与胃癌关系的Meta分析

Association between dietary factors and stomach cancer among Chinese people: A Meta analysis

目的:分析中国人群饮食因素与胃癌发病的关联性。方法押实验于2005-04/05在青岛大学医学院预防医学教研室完成。通过联机检索中国期刊网全文数据库、维普中文科技期刊全文数据库、文献追溯和手工检索等方法,收集国内1989-01/2005-02公开发表的有关胃癌危险因素的研究文献。利用Meta分析的方法进行定量综合分析。结果押经筛选符合要求纳入Meta分析的文献有21篇,其中成组病例对照研究4篇,1∶1配对病例对照研究12篇,1∶2配对病例对照研究2篇,1∶3配对病例对照研究3篇。共累计病例4332例,对照7190例。①资料的一致性检验:除腌渍食品、煎炸食品、奶制品、蔬菜和重盐饮食有一致性外,其余各研究因素的研究结果均无一致性。②饮食因素与胃癌关系的Meta分析结果:干硬食品、腌渍食品、熏烤食品、腌晒食品、煎炸食品、喜烫食和重盐饮食的合并OR值及其95%CI均大于1,分别为2.74(1.72～4.35),2.67(2.19～3.2),2.37(1.59～3.53),2.30(1.74～3.04),1.90(1.55～2.33),1.78(1.17～2.70),1.51(1.37～1.68);豆类及豆制品、奶制品、蔬菜、水果的合并OR值及其95%CI分别为0.54(0.39～0.72),0.66(0.51～0.85),0.69(0.62～0.78),0.55(0.38～0.79);而动物肉类和喜辣食与胃癌之间的关联无统计学意义。结论押在中国人群的饮食因素中,摄入干硬食品、腌渍食品、熏烤食品、腌晒食品、煎炸食品、喜烫食和重盐饮食是胃癌的危险因素,摄入豆类及豆制品、奶制品、蔬菜和水果是胃癌的保护因素。

AIM： To explore the relationship between dietary factors and stomach cancer in Chinese people. METHODS： The experiment was conducted in Staff Room of Preventive Medicine of Medicial College of Qingdao University from April to May 2005. Articles that was about risk factors of stomach cancer were searched through Chinese journals full-text database and VIP Chinese science and technology journals full-text database published from January 1989 to February 2005. The identified literatures were analyzed using Meta- analysis in order to assess the comprehensive relation. RESULTS： A total of 21 literatures on Meta analysis were selected. The 4 articles were case-control study, 12 papers for 1：1 individual matching, 2 papers for 1：2 individual matching and 3 papers for 1：3 individual matching. The cumulative cases and controls were 4 332 and 7 190. ① Homogeneity test： Except salted preserved food, fried food, milk, vegetables and high salt intake were homogeneous, the other factors were significant heterogeneity. ② Results of Meta-analysis about diet factor and stomach cancer： The pooled OR values （95%CI） of dry and hard food, salted preserved food, smoked and coasted food, pickled or preserved food, fried, preference to hot food, high salt intake, beans and bean products, milk, vegetables and fruits were 2.74 （1.72-4.35）,2.67 （2.19-3.2）,2.37 （ 1.59 -3.53 ）, 2.30 （ 1.74 -3.04 ）, 1.90 （ 1.55 -2.33 ）, 1.78 （ 1.17 -2.70 ）, 1.51 （ 1.37 - 1.68 ）, 0.54 （0.39 -0.72 ）, 0.66 （0.51-0.85 ）, 0.69 （0.62 -0.78 ）, and 0.55 （0.38-0.79）, respectively. There were no significence on association between meat intake, peppery food intake and stomach cancer. CONCLUSION： Dry and hard food, salted preserved food, smoked and coasted food, pickled or preserved food, fried food, preference to hot food and high salt intake are risk factors of stomach cancer among Chinese people, while beans and bean products, milk, vegetables and fruits are protective factors.