【摘要】 目的 :探寻肿瘤低发区胃癌的危险因素和保护因素。方法 :选择江苏省胃癌低发区邳州市胃癌患者 187例进行病例对照研究 ,以普通人群为对照。结果 :咸肉、熏肉、咸鱼、剩粥、油炸食物的摄入与胃癌危险性增加有关 ,前三者OR值分别为 2 36、3 4 4和 6 4 7。而新鲜蔬菜、豆类的摄入与胃癌发生的危险性呈负相关 ,OR值分别为 0 5 1和 0 5 3。多食大蒜亦趋于降低胃癌危险性。结论 :经常摄入咸肉、熏肉、咸鱼、剩粥、油炸食物是胃癌的危险因素 ,摄入新鲜蔬菜、豆类、大蒜则是胃癌的保护因素。更多还原

【Abstract】 Objective To find risk and protective factors in a low epidemic area of tumour.Methods Selected 187 stomach cancer cases and 187 population based common controls to conduct a case control study in Pizhou city,a low epidemic area for tumour in Jiangsu.Results Intake of salted meat,smoking meat,salted fish,leftover gruel and deep fried foods increased the ORs for stomach cancer (the OR is 2 36,3 44 and 6 47,respectively),while vegetables,snap bean consumption decreased the ORs of gastric cancer (the OR is 0 51 and 0 28,respectively).Garlic also tended to lower the OR.Conclusions The present study suggests that salted meat,smoking meat,salted fish,leftover gruel and deep fried foods may be risk factors for stomach cancer,while frequent vegetable,snap bean and garlic consumption contributes to low mortality rates for stomach cancer in a low epidamic area.更多还原