饮食因素与胃癌发病风险的流行病学研究进展  

Epidemiological Research Progress on Dietary Factors and the Risk of Gastric Cancer

作　　者：刘涵 雷林[2] 宋颂 张瑞 彭绩[2] 任建松 LIU Han;LEI Lin;SONG Song;ZHANG Rui;PENG Ji;REN Jiansong(National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital,Chinese Academy of Medical Sciences and Peking Union Medical College,Beijing 100021,China;Shenzhen Centre for Chronic Disease Control,Shenzhen 518000,China;Chinese Academy of Medical Sciences Key Laboratory for National Cancer Big Data Analysis and Implement,Beijing 100021,China)

机构地区：[1]国家癌症中心/国家肿瘤临床医学研究中心/中国医学科学院北京协和医学院肿瘤医院,北京100021 [2]深圳市慢性病防治中心,广东深圳518000 [3]中国医学科学院全国癌症大数据分析与应用重点实验室,北京100021

出　　处：《中国肿瘤》2023年第8期624-633,共10页China Cancer

基　　金：国家科技基础资源调查专项(2019FY101105);中国医学科学院中央级公益性科研院所基本科研业务费项目(2019PT320027);深圳市医疗卫生三名工程(SZSM201911015)。

摘　　要：胃癌是常见的恶性肿瘤,疾病负担较为严重。胃癌发病影响因素有很多,饮食因素与胃癌关系密切且较为可控。全文根据近年来的流行病学研究证据,从食物种类、膳食模式、饮食习惯3个角度综述饮食因素与胃癌发病的关系,为胃癌的预防提供参考依据。Gastric cancer is a common malignant tumor with serious disease burden worldwide.Many factors are associated with the occurrence of gastric cancer;and dietary factors play a crucial carcinogenic role in gastric cancer, but they are relatively controllable. Based on the epidemiological research in recent years, this paper reviews the association between dietary factors and gastric cancer risk focusing on food types, dietary patterns and dietary habits, to provide reference for the prevention of gastric cancer.

关 键 词：胃癌 食物种类 膳食模式 饮食习惯 预防 

分 类 号：R735.2[医药卫生—肿瘤]