西安地区饮食因素与胃癌关系的病例对照研究

A case-control study on the relationship between diet habit and gastric cancer in Xi'an,China

目的:探讨西安地区饮食因素与胃癌的相关性。方法:所有对象均为西安市常驻居民(≥20年),能够清楚回答问题。病例为2007年10月至2010年6月期间,西安市3家医院诊断的新发非贲门胃癌患者。对照为在相同医院整形美容和体检部门选取,排除癌症,均取得同意参加。分别为217、245例。用统一的流行病学调查表。采用SPSS11.0统计软件进行多因素非条件Logistic回归分析,计算各因素的调整比值比(OR)和95%可信区间(95%CI)。结果:多因素非条件Logistic分析结果显示,烧烤食品、油炸食品、过热饮食、以及过咸食品摄入是胃癌的主要危险因素(P<0.05)。生大蒜及绿茶的摄入则为保护性因素(P<0.05)。食用油中,花生油、调和油相较于猪油有明显的保护作用。饮用水中,自来水、桶装水、矿泉水相较于井水有明显的保护作用。结论:应针对上述胃癌危险因素进行预防。

Objective：To study the effects of eating habit on the risk of gastric cancer. Methods： Population based case - control study was conducted in Xi＇an. 217 new cases of gastric cancer from October 2007 to June 2010 were matched with normal population controls. SPSS（11.0） was used in data analysis. Results： Result of multiple unconditional logistic regression analysis showed that barbecue food, fried food, overheating diet, salty food were riskfactors for gastric cancer, while green tea and garlic intake were protective factors for stomash cancer. Conclusion： It is necessary to prevent the above risk factors for gastric cancer.