林县酸菜在食管癌病因中作用的研究——Ⅰ.酸菜的诱癌实验

Studies on Pickled Vegetables and Cause of Esophageal Cancer in Linxian——Ⅰ. Experiments on Carcinogenicity of Pickled Vegetables

在小鼠和大鼠体内用酸菜浓缩液和提取液作诱癌实验,结果发现动物食管与前胃上皮出现增生和乳头状瘤,其中仅1只大鼠发生前胃鳞癌,表明酸菜的致癌性很弱。

Pickled vegetables are a traditional daily food served in several parts of China where esophageal cancer is prevalent, and the mortality rate due to this cancer appears to be correlated with the time span of consumption and the amount consumed. For the present study epithelial hyperplasia and papillomas of the esophagus and forestomach were induced in mice and rats following administration of condensed juice from or extract of pickled vegetables from Linxian, County, Henan Province. Only one case of forestomach carcinoma was observed in a rat subsequent to prolonged treatment with pickled extract, indicating that carcinogens in pickled vegetables alone are probably incapable of inducing carcinogenesis.