摘要
目的:探讨生活习惯和饮食等危险因素与胃癌发生的关系。方法:采用病例对照研究,胃癌患者97例,非胃癌肿瘤患者77例为对照组,调查患者的一般情况、既往史及家族史、饮食摄入情况、生活居住环境以及饮酒和吸烟史等,饮食部分的调查采用频数法。对资料进行单因素和多因素非条件Logistic回归分析。结果:单因素分析结果,饮酒、吸烟年限长、有胃癌家族史和喜吃腌制食物是胃癌的危险因素,OR值分别为2.456、2.333、3.060和1.959;清淡、酸性食物、喝绿茶和喝茶年限超过20年是胃癌的保护性因素,OR值分别为0.402、0.297、0.402和0.331;多因素分析结果,腌制食物、吸烟年限长、胃癌家族史是胃癌的危险因素,而清淡饮食和喝茶年限长是胃癌的保护性因素。结论:腌制食物、吸烟年限长和胃癌家族史可增加胃癌的发病风险,而清淡饮食和喝茶年限长可降低胃癌发生的危险性。
OBJECTIVE： To study the relativity between the morbidity of stomach carcinoma and dietary and life habits. METHODS： With the contrast study method, 97 cases of stomach carcinoma and 77 cases without stomach carcinoma were followed up. The factors included the general status, anamnesis, family history, dietary habit, living condition, alcohol and smoking history, and the frequency was adopted in dietary factor. The data was analyzed with the single factor and multiple factor unconditioned logistic regression analysis. RESULTS： With the single factor analysis, the long history of alcohol and smoking, family history of stomach carcinoma and favor of cure foods were the risk factors of stomach carcinoma. OR values were 2. 456, 2. 333, 3. 060 and 1. 959, respectively. The favor of light food, acid food, regular green tea and over 20 years of drinking tea were the protective factors. OR value were 0.402, 0.297, 0. 402, and 0. 331, respectively. With the multiple factor analysis, the cure foods, tong history of smoking and family history of stomach carcinoma were risk factors; then the light foods and long history of drinking tea were the protective factors. CONCLUSION： Cure foods, long history of smoking and family history of stomach carcinoma will increase the risk of morbidity stomach carcinoma, and light foods and long history of drinking tea will decrease the risk.
出处
《中华肿瘤防治杂志》
CAS
2007年第24期1854-1856,共3页
Chinese Journal of Cancer Prevention and Treatment
