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[目的]探讨我国食管癌胃癌高发区非贲门胃癌的危险因素。[方法]选择河北省磁县和涉县、河南省林州市、山东省肥城市和辽宁省庄河市,按照统一的研究方案,随机抽取2009年1月1日以后新发生的非贲门胃癌各50例(林州市51例),采用1:3人群配对选取对照组。用统一的调查表对251例患者和753例对照进行调查。数据的录入和分析分别采用EPIDATA和SPSS13.0软件进行。[结果]单因素分析发现被动吸烟、就餐姿势不正确、口味重、每日食盐量≥18g、经常食用隔夜菜、干菜、腌菜、油炸、烫、霉变食品、既往患慢性胃炎等消化道疾病或出现烧心/反酸等消化道症状均增加非贲门胃癌的危险性;而经常食用新鲜蔬菜、葱蒜、每天吃早餐、BMI≥25为保护因素。多因素分析中非贲门胃癌的危险因素分别为:消化道病史(OR=27.500)、吸烟(OR=2.267)、被动吸烟(OR=2.166)、就餐姿势不正确(OR=1.933)、每天(OR=7.938)及经常(OR=2.644)吃干菜、每天(OR=9.105)及经常(OR=4.283)吃油炸食品、经常吃霉变食品(OR=4.247);而每天吃葱蒜(OR=0.46)为保护性因素。[结论]既往患消化道溃疡、慢性胃炎是高发区非贲门胃癌主要的危险因素,而每天吃葱蒜起保护作用,提示与慢性幽门螺杆菌感染有关。另外,戒烟、端正就餐姿势、避免盐、晒、油炸、霉变食品有助于降低非贲门胃癌的危险性。
[Objective] To explore the risk factors of non-cardia gastric cancer in high incidence area of esophageal cancer in our country. [Method] We selected Cixian and Shexian counties in Hebei Province, Linzhou City in Henan Province, Feicheng City in Shandong Province and Zhuanghe City in Liaoning Province. According to the unified research plan, randomly selected non-cardia gastric cancers after January 1, 2009 Each 50 cases (Linzhou 51 cases), using 1: 3 pairs of paired control group. 251 patients and 753 controls were investigated using a uniform questionnaire. Data entry and analysis using EPIDATA and SPSS13.0 software. [Results] Univariate analysis found that passive smoking, incorrect eating posture, heavy taste and daily salt intake ≥18g often eat overnight dishes, dried vegetables, pickles, fried, hot, moldy foods, previous chronic gastritis and other digestion Road disease or heartburn / acid reflux and other gastrointestinal symptoms are increased risk of non-cardia gastric cancer; and regular consumption of fresh vegetables, onion and garlic, eat breakfast every day, BMI ≥ 25 as a protective factor. Multivariate analysis showed that the risk factors for non-cardia gastric cancer were gastrointestinal history (OR = 27.500), smoking (OR = 2.267), passive smoking (OR = 2.166), incorrect eating posture (OR = 1.933) (OR = 4.387) and regular (OR = 2.644) eat fried vegetables daily (OR = 9.105) and regular (OR = 4.283) 0.46) as a protective factor. [Conclusion] Peptic ulcer and chronic gastritis are the main risk factors of non-cardia gastric cancer in high risk area. However, eating onion and garlic every day has a protective effect, suggesting that it is related to chronic Helicobacter pylori infection. In addition, smoking cessation, correct dinner position, to avoid salt, sun, fried, moldy foods help to reduce the risk of non-cardiac gastric cancer.