饮食与胃癌关系的病例对照研究

目的探讨鱼露摄入及饮食、生活习惯与胃癌发生的关系。方法１９９４年５月～１９９５年７月，在胃癌高发区福建省长乐、福清两市，进行以人群为基础１２配对的病例对照研究。共调查２７２对。结果危险状态的单因素检验提示，过量摄入鱼露（ＯＲ＝２．５７）、腌制蔬菜（ＯＲ＝１．４１）、腌制海产品（ＯＲ＝１．５７），少吃新鲜蔬菜（ＯＲ＝１．９５）、柑桔类水果（ＯＲ＝１．４１）、其他水平（ＯＲ＝１．３１）、绿茶（ＯＲ＝１．７２），以及暴露于霉粮（ＯＲ＝２．３２）、三餐不定时（ＯＲ＝５．４７）、家族肿瘤史（ＯＲ＝３．２７）等与胃癌的发生存在显著性正关联。未发现吸烟、饮酒、盐摄入量、使用冰箱等与胃癌间的联系。危险状态的条件Ｌｏｇｉｓｔｉｃ回归分析，入选最佳子集的因素为鱼露、腌制海产品、三餐不定时和家族肿瘤史。４个因素的综合归因危险度为７５．４９％。结论过量摄入鱼露、腌制食品、霉粮，及三餐不定时、家族肿瘤史等可能是当地胃癌高发的危险因素。而新鲜蔬菜、水果，绿茶等可能具有保护作用。

A Case Control Study on Diet and Gastric Cancer

OBJECTIVE: To study the relationship between consumption of fish sauce, diet, living-habit and risk of gastric cancer. METHODS: A population-based 1:2 matched case-control study was conducted in Changle and Fuqing Cities of Fujian Province during May 1994 to July 1995. Totally, 272 matched pairs were investigated. RESULTS: Risk state single-factor analysis indicated that there were significant associations between occurrence of gastric cancer and over consumption of fish sauce (OR = 2.57), pickled vegetables (OR = 1.41) and sea food (OR = 1.57), low consumption of fresh vegetables (OR = 1.95), citrus fruits (OR = 1.41), other fruits (OR = 1.31) and green tea (OR = 1.72), exposure to moldy cereals (OR = 2.32), taking meals at irregular times (OR = 5.47) and familial history of malignancy (OR = 3.27). No associations between risk of gastric cancer and smoking, alcohol drinking, amount of salft consumption, use of refrigerator were found. Analysis of risk state conditional logistic regression showed that fish sauce, pickled sea food, irregularly taking meals and familial history of malignancy were included in a set of risk factors for gastric cancer, with a summary attributable risk percentage of 75.49%. CONCLUSION: Over consumption of fish sauce, pickled food, moldy cereals, irregularly taking meals and familial history of malignancy may be the local risk factors for high occurrence of gastric cancer, and fresh vegetables and fruits, green tea may have protective effects on it.