胃癌高发区饮食与胃癌的病例对照研究  

A CASE-CONTROL STUDY ON DIET AND STOMACH CANCER IN A HIGH INCIDENCE AREA OF STOMACH CANCER

作　　者：陈坤[1] 焦登鳌[1] 卢琳[1] 周永年 

机构地区：[1]浙江医科大学流行病学教研室,杭州310006 [2]浙江省岱山县人民医院

出　　处：《营养学报》1992年第2期150-154,共5页Acta Nutrimenta Sinica

摘　　要：在胃癌高发区(浙江省海岛岱山县)对98例胃癌进行了1∶2配比的病例对照研究。病例与对照均来自当地人群,在60余项非饮食因素方面具有良好的可比性。在当地居民主要食用的食物中发现:海蜇、墨鱼等是胃癌的危险因素(OR>2);而提示青葱属蔬菜及羊肉为保护性因素(OR<0.5),对10种营养素日摄入量的分析表明,病例组蛋白质,钙及饱和脂肪酸的摄入量明显高于对照组(P<0.05),并呈有剂量-反应的趋势。而维生素C、维生素A和碳水化物等在病例与对照组间无统计学上显著差异。Based on a population, an 1 to 2 matched case-control study of 98 stomach cancer cases with good comparability between the cases and controls on the more than 60 items of non-diet variables was done. The results showed that, among 73 food items, the jellyfish and cuttlefish are the risk factors of stomach cancer (OR>2), and the allium vegetables and mutton are the protective factors (OR>0.5).The estimated daily intakes of 10 nutrients were analyzed, and showed that the protein, calcium and saturated fatty acids increase the risk of stomach cancer (P<0.05) with the trend of dose-response relationship, but the vitamine A and C as protective factors and carbohydrates as a risk factor, were not verified.

关 键 词：饮食 营养素 胃肿瘤 

分 类 号：R735.201[医药卫生—肿瘤]