胃癌预防的研究

The Prevention of Gastric Cancer

病例对照研究发现酸煎饼、咸鱼、慢性胃炎、家族史及吸烟均是胃癌的危险因素，葱蒜类蔬菜有强保护作用。３４００例胃镜检查ＣＡＧ（慢性萎缩性胃炎）、ＩＭ（肠上皮化生）及ＤＹＳ（不典型增生）的发生率分别为９８％、５３％及２０％。如以最高病变诊断标准计算，则ＳＧ（浅表性胃炎）１．７％，ＣＡＧ４４．８％，ＩＭ３３．０％，ＤＹＳ２０％。各种癌前病变发展至胃癌呈线性进展型，其ＯＲ（危险度）分别为：浅表型ＩＭ１３．８，深度ＩＭ３４．６，轻度ＤＹＳ２５．８，中或重度ＤＹＳ１０３．８。受检人群中幽门螺杆菌抗体阳性者占７２％，与胃粘膜病变的程度相关。ＰＧ（胃蛋白酶原）Ⅰ∶Ⅱ随病变的进展而逐步降低，ＳＧ９．１，ＣＡＧ７．２，ＩＭ５．７，ＤＹＳ５．４及ＧＣ（胃癌）３．８。基于上述研究结果。

A case control study was carried out in Linqu County.The consumption of sour pancakes,salted fish & prior chronic gastritis or gastric ulcer,family history,smokers were the risk factors and the increasing intake of allium vegetables was a strong inverse trend in GC risk.The prevalence of CAG was 98%,of IM was 53%,and of DYS was 20% in 3,400 adults.Local individuals.The numbers with global diagnosis of SG,CAG,IM or DYS were 1.7% ,44.8%,33.0% and 20%,respectively.The OR for progression to DYS or GC rises from 1.4 for severe CAG to 2.2 for superficial IM & to 4.7 for deep IM,respectively.72% of the screened population was positive for H.pylori,and the infection was associated with gastric pathology.Medium PG I:Ⅱ monotonically declined from 9.1 to 7.2 to 5.7 to 5.4 to 3.8 among those with SG,CAG,IM,DYS & GC,respectively.A randomized intervention trial to inhibit precancerous gastric lesions began in the fall of 1995.