摘要
1988年12月1日～1989年11月30日在上海市区进行了基于全人群的胃癌病例对照研究。调查了1197例病人和1451例对照,年龄均在20～69岁。总结了胃癌与饮食的关系。胃癌与饮食关系单因素研究结果表明,高盐饮食、三餐不按时、进餐速度快、过饱饮食等因素增加胃癌的危险性,年龄调整OR值男性组分别为2.08、4.17、2.22和2.00;女性组分别为5.00、4.10、2.08和1.81;男性油炸食品及女性腌制食品摄入增加,提高了胃癌的危险性,OR值分别为2.47和2.97。植物类食品如新鲜蔬菜、鲜豆类、豆及豆制品、根茎类食品以及新鲜水果的摄入频度与胃癌存在负相关的关系;动物类食品如淡水鱼、禽蛋、奶及奶制品和鸡鸭肉的每月摄入频度增加也可降低胃癌的危险性,男性组表现更为明显。在Logistic多因素研究中发现,维生素C和维生素A对胃癌有较强的保护作用,进入模型的因素还有三餐不按时、过饱饮食、高盐饮食、热烫饮食、油炸食品等。在研究中还发现,文化程度愈低,胃癌的危险性愈大。
A population-based case-control study has been carried out which involved all1197 new cases aged 20-69 of stomach cancer from Dec. 1, 1988 to Nov. 30, 1989. And1451 controls were selected from Shanghai general population by a standard randomprocedure of frequency matching by age and sex. The present study summarized therelationship between diet and gastric cancer. The dietary questionnaire includedgeneral dietary habits and frequency of intake of food items (per day, week, month oryear) and amount per meal. The results showed that bad dietary habits, such as high intake of salted diet,eating unpunctually, fast take-in, overeating-drinking, increased the risk ofdeveloping the cancer. Odds ratios adjusted by age are 2.08, 4.17, 2.22 and 2.00respectively in males; 5.00, 4.10, 2.08 and 1.81 respectively in females. It has alsobeen uncovered that intake of oil-fried foods for males and pickled foods for femalesgave rise to the cancer. Odds ratios were 2.47 and 2.97 respectively. There was negativecorrelation between increasing of consumption of vegetables, such as fresh vegetables,fresh beans, beans and bean products, rhizome vegetable and fresh fruits and gastriccancer. It has also been found that some animal foods, such as fish, eggs, milk andmilk product, meats of chicken and duck decreased risk of gastric cancer.
出处
《肿瘤》
CAS
CSCD
北大核心
1992年第5期201-205,共5页
Tumor
