【摘要】 目的　目前大多数研究者认为 ,环境因素在胃癌的发病中起主要作用 ,其中饮食因素与胃癌的关系尤为重要。研究海岛地区居民饮食因素与胃癌发病的关系 ,为采取有效的防治措施提供科学依据。方法　采用 1∶1频数匹配的病例对照研究法 ,随机选择舟山市原发性胃癌新发病例 10 3例和对照人群 133例 ,进行有关饮食因素的调查 ,并以非条件Logistic回归法分析各因素与胃癌发生之间的关系。结果　在校正部分非饮食因素的影响后 ,烫食 (OR =1.4 8,95 %CI :1.0 3～ 2 .14 )和腌晒食品 (OR =2 .6 3,95 %CI:1.74～ 3.98)可明显增加胃癌的相对危险性 ,而喜欢炒的方式 (OR =0 .33,95 %CI :0 .13～0 .83)、三餐定时 (OR =0 .2 9,95 %CI:0 .19～ 0 .4 4 )、经常吃青葱属蔬菜 (OR =0 .4 3,95 %CI:0 .2 2～ 0 .82 )和胡萝卜 (OR =0 .10 ,95 %CI :0 .0 2～ 0 .4 1)为胃癌发生的保护性因子。此外 ,调整的人群归因危险度(PARc)百分比结果显示 :喜烫食的PARc%为 11.8% ,而腌晒食品的PARc%高达 5 7.8% ,提示在校正其他因子的效应后 ,喜烫食和腌晒食品对该人群发生胃癌的致病效应将达 70 %左右。结论　海岛居民胃癌的高发与其独特的饮食习惯 (喜烫食和腌晒食品 )有关 ,而喜欢炒的方式、三餐定时、经常吃青葱属蔬菜和胡萝卜可降低胃更多还原

【Abstract】 Objective It is thought that environmental agents, especially the diet, play an important role in the processes of gastric cancer. The study was designed to investigate the relationship between dietary factors and the risk of gastric cancer in residents of islands so as to offer the evidence for effective measures of prevention and control. Methods A frequency matched design of case control study was used. 103 cases of gastric cancer newly diagnosed in 2001 and 133 controls were randomly selected among the residents of islands. And dietary factors were further investigated. Adjusted odds ratios (OR) and 95% confidence intervals (CI) of dietary factors on the processes of gastric cancer were estimated using unconditional logistic regression models. Results After the correction of the effects of some non diet factors, increased risks of gastric cancer were associated with hot diet (OR=1.48,95%CI:1.03 2.14) and pickled food (OR=2.63,95%CI:1.74 3.98). An inversed association with the risk of gastric cancer was seen in sauting (OR=0.33,95%CI:0.13 0.83 ), food eaten at regular time (OR=0.29,95%CI:0.19 0.44), allium vegetables (OR=0.43,95%CI:0.22 0.82) and carrot (OR=0.10,95%CI:0.02 0.41). Furthermore, PARc% of hot diet and pickled food were 11.8% and 57.8% respectively, which suggested that the carcinogenic effect of hot diet and pickled food on stomach in the population reached about 70% after the correction of the effect of other factors.Conclusions Pickled food and hot diet as the habits of residents in Zhoushan islands are important risk factors for gastric cancer, while decreased risk effect is found in sauting food, having regular dietary time and frequently eating allium vegetables and carrot.更多还原