胃癌饮食的危险因素和保护因素的系统综述

A Systematic Review of Dietary Risk Factors and Protective Factors for Gastric Cancer

胃癌是消化系统中最常见的恶性肿瘤,在我国,胃癌发病率和死亡率均占消化系统肿瘤首位,给我国带来严重的经济负担和社会压力。其发病隐匿,大部分患者确诊时已处于进展期。饮食因素和胃癌发生的关系最为密切,因此加强人们的饮食管理做好科学的一级预防,可以大大降低胃癌的发病率。大多数研究者认为胃癌的发生主要与一些致癌物质通过人们的饮食、不佳的饮食习惯和方式不断侵袭人体的健康有关。综合分析有益于胃粘膜的食物有:十字花科蔬菜、茶叶、大蒜、豆奶、新鲜蔬菜及水果等。有害于胃黏膜的食物有:高盐及硝酸盐食物、吸烟、饮酒、过量食用辣椒、三餐不规律等。本文就国内外胃癌饮食的危险因素和保护因素作一系统综述,探讨胃癌发病的相关因素,为采取有效的预防措施采取科学依据,旨在为胃癌的一级预防和卫生决策提供科学依据。

Stomach cancer is the most common evil tumor in digestive system. In our country, the incidence and mortality of stomach cancer occupy first place among all digestive system tumors, which brings great economic burden and social pressure to our country. Its onset is insidious, and most patients are in the advanced stage when diagnosed. Dietary factors are most closely related to the occurrence of gastric cancer, so strengthening people’s dietary management and doing a good job of scientific primary prevention can greatly reduce the incidence of gastric cancer. Most researchers believe that the occurrence of stomach cancer is mainly related to the continuous invasion of human health by some carcinogens through people’s diet, poor eating habits and ways. The foods beneficial to gastric mucosa are cruciferous vegetables, tea, garlic, soy milk, fresh vegetables and fruits. The foods that are harmful to gastric mucosa are high salt and nitrate foods, smoking, drinking, excessive consumption of chili peppers, irregular meals and so on. In this paper, the risk factors and protective factors of gastric cancer diet at home and abroad were systematically reviewed, and the related factors of gastric cancer incidence were discussed, so as to provide scientific basis for taking effective preventive measures, and to provide scientific basis for primary prevention and health decision-making of gastric cancer.