摘要
AIM:To examine the relationship between the trends in food consumption and gastric cancer morbidity in Poland.METHODS:The study was based on gastric cancer incidence rates and consumption of vegetables,fruit,vitamin C and salt in Poland between 1960 and 2006.Food consumption data were derived from the national food balance sheets or household budget surveys.Spearman correlation coefficients were used to estimate the relationship between the variables.RESULTS:A negative correlation was found between vegetables(-0.70 both for men and women;P < 0.0001),fruit(-0.65 and-0.66;P < 0.0001) and vitamin C(-0.75 and-0.74;P < 0.0001) consumption and stomach cancer incidence rates.The same applied to the availability of refrigerators in the household(-0.77 and-0.80;P < 0.0001).A decline in these rates could also be linked to reduction in salt intake.CONCLUSION:The decline of gastric cancer incidence probably resulted from increased consumption of vegetables,fruit and vitamin C and a decrease in salt consumption.
AIM：To examine the relationship between the trends in food consumption and gastric cancer morbidity in Poland.METHODS：The study was based on gastric cancer incidence rates and consumption of vegetables,fruit,vitamin C and salt in Poland between 1960 and 2006.Food consumption data were derived from the national food balance sheets or household budget surveys.Spearman correlation coefficients were used to estimate the relationship between the variables.RESULTS：A negative correlation was found between vegetables（-0.70 both for men and women;P 0.0001）,fruit（-0.65 and-0.66;P 0.0001） and vitamin C（-0.75 and-0.74;P 0.0001） consumption and stomach cancer incidence rates.The same applied to the availability of refrigerators in the household（-0.77 and-0.80;P 0.0001）.A decline in these rates could also be linked to reduction in salt intake.CONCLUSION：The decline of gastric cancer incidence probably resulted from increased consumption of vegetables,fruit and vitamin C and a decrease in salt consumption.
基金
Supported by Statutory action of the National Food and Nutrition Institute
