食用自腌咸猪肉对其胃粘膜的损伤作用  

SALTY PORK AS A DAMAGE FACTOR OF GASTRIC MUCOSA IN HIGH RISK POPULATION OF GASTRIC CANCER IN CHINA

作　　者：林慧芝[1] 袁媛[1] 郑桂芬 张荫昌[1] 王选杰 刘言厚 娄淑清 

机构地区：[1]中国医科大学肿瘤研究所 [2]沈阳医学院 [3]庄河县人民医院

出　　处：《中国医科大学学报》1993年第S1期15-17,21,共4页Journal of China Medical University

摘　　要：作者对胃癌高发区庄河县,食用自腌咸猪肉10年以上的居民150例与对照组150例,进行胃粘膜病理组织学检查。发现食用咸猪肉组中有胃粘膜上皮变性并糜烂改变者55例,胃粘膜腺体增生31例,肠上皮化生16例,异型增生9例,重度异型增生癌变1例,低分化腺癌2例,食咸猪肉年限愈长病变愈重。对照组只见慢性浅表性胃炎伴肠化生7例。To further detect the role of salty pork on gastric mucosa of inhabetants in Zhuanghe a series of 12000 biopsies of gestric mucosa from 150 cases comsumed salty pork four time a week more than ten years and 150 cases without salty pork intake controls were examed histopathologicaly. The results showed that 31 cases (20.6%) out of 150 cases intake salty pork appear to be epithelial hyperplasia of gastric mucosa, 55cases (36.6%) epithelial e(?)osion, 16 cases (10.6%) intesinal metaplasia, 9 cases (60/00) dysplpasia and one case early stemath cancer, and two cases of advanced gastric cancer. These lesions of gastric mucosa were becominb more severe with the increased salty pork consuming years, in 150 control cases , there is 7 cases showed chronie gastritis with metaplsasia

关 键 词：胃癌 糜烂 饮食习惯 

分 类 号：R[医药卫生]