Meat Consumption and Risk of Lung Cancer Among Never-Smoking Women

The relationship between diet and lung cancer, apart from the protective effect of fruit and vegetables, is poorly understood. Reports on the role of dietary components such as meat are inconsistent, and few studies include sufficient numbers of nonsmokers. We examined the relationship between meat consumption and never-smoking lung cancer in a hospital-based case–control study of Singapore Chinese women, a population with low smoking prevalence. Three hundred and ninety-nine cases and 815 controls were recruited, of whom 258 cases and 712 controls were never smokers. A standardized questionnaire (which included a food frequency questionnaire module) was administered by trained interviewers. Among these never smokers, fruit and vegetable intake were inversely associated with lung cancer risk. Seventy-two percent of meat consumed was white meat (chicken or fish). Meat consumption overall was inversely associated with lung cancer [adjusted odds ratio (OR), 0.88, 0.59 for second, third tertiles, P _trend = .012]. An inverse relationship between fish consumption and lung cancer (adjusted OR, 0.81, 0.47 for 2nd, 3rd tertiles, P _trend < .001) was observed. No association was seen between consumption of processed meats and lung cancer, nor between dietary heterocyclic amines and lung cancer. Our data suggest that fish consumption may be protective against lung cancer in never smokers.     

Dietary indicators of oral and pharyngeal cancer

The relationship between frequency of consumption of a selected number of indicator foods and oral and oropharyngeal cancer risk was analysed in a case-control study conducted in Northern Italy on 105 cases of oral and pharyngeal cancer and 1169 controls in hospital for acute, non-neoplastic or digestive diseases. Besides significant and strong direct associations with tobacco (relative risk, RR = 11.0 for current versus never smokers) and alcohol (RR = 5.8 for upper versus lower consumption tertile), consumption of six food items (milk, meat, cheese, carrots, green vegetables and fruit) were inversely and significantly related to oral and pharyngeal cancer risk. The strongest protection was apparently related to frequent fruit consumption, with RRs of 0.8 and 0.2 in the two highest tertiles. Allowance for major potential confounding factors, including tobacco, alcohol and social class indicators explained only part of the dietary correlates observed. The two items remaining significant after multivariate analysis were fruit (RR = 0.3 for the upper tertile) and alcohol (RR = 3.8 for the upper tertile). The associations observed may simply reflect a generally poorer nutritional status in the cases, although the observation that fruit consumption appears to be a particularly important protective factor against oropharyngeal cancer is of potential interest, in terms of aetiological clues and preventive implications.     

Fruit, vegetable, and animal food intake and breast cancer risk by hormone receptor status

The effects of diet on breast cancer are controversial and whether the effects vary with hormone receptor status has not been well investigated. This study evaluated the associations of dietary factors with risk for breast cancer overall and by the hormone receptor status of tumors among Chinese women. The Shanghai Breast Cancer Study, a large, population-based, case-control study, enrolled 3,443 cases and 3,474 controls in 1996-1998 (phase I) and 2002-2005 (phase II); 2676 cases had estrogen receptor (ER) and progesterone receptor (PR) data. Dietary intake was assessed using a validated, quantitative, food frequency questionnaire. Odds ratios (OR) and 95% confidence intervals (95% CI) were derived from multivariate, polychotomous, unconditional logistic regression models. Total vegetable intake was inversely related to breast cancer risk, with an adjusted OR for the highest quintile of 0.80 (95% CI = 0.67-0.95; P trend = 0.02). Reduced risk was also related to high intake of allium vegetables (P trend = 0.01) and fresh legumes (P trend = 0.0008). High intake of citrus fruits and rosaceae fruits were inversely associated with breast cancer risk (P trend = 0.003 and 0.004, respectively), although no consistent association was seen for total fruit intake. Elevated risk was observed for all types of meat and fish intake (all P trend < 0.05), whereas intakes of eggs and milk were associated with a decreased risk of breast cancer (both P trend <0.05). There was little evidence that associations with dietary intakes varied across the 4 tumor subtypes or between ER+/PR+ and ER-/PR- tumors (P for heterogeneity >0.05). Our results suggest that high intake of total vegetables, certain fruits, milk, and eggs may reduce the risk of breast cancer, whereas high consumption of animal-source foods may increase risk. The dietary associations did not appear to vary by ER/PR status.     

Dietary pattern in association with squamous cell carcinoma of the skin: a prospective study

BACKGROUND: The role of diet in the development of skin cancer is inconclusive, and the effect of the combined consumption of foods has never been reported. OBJECTIVE: We prospectively investigated the association between dietary patterns and cutaneous basal cell (BCC) and squamous cell (SCC) carcinoma. DESIGN: Principal components analysis of 38 food groups was used to identify dietary patterns in 1360 adults aged 25-75 y who participated in a community-based skin cancer study in Nambour, Australia, between 1992 and 2002. We obtained baseline information about diet, skin color, and sun exposure factors. Multivariate-adjusted relative risks (RRs) for BCC and SCC tumors were estimated by using negative binomial regression modeling. RESULTS: Two major dietary patterns were identified: a meat and fat pattern and a vegetable and fruit pattern. The meat and fat pattern was positively associated with development of SCC tumors (RR=1.83; 95% CI: 1.00, 3.37; P for trend=0.05) after adjustment for confounders and even more strongly associated in participants with a skin cancer history (RR=3.77; 95% CI: 1.65, 8.63; P for trend = 0.002) when the third and first tertiles were compared. A higher consumption of the vegetable and fruit dietary pattern appeared to decrease SCC tumor risk by 54% (P for trend = 0.02), but this protective effect was mostly explained by the association with green leafy vegetables. There was no association between the dietary patterns and BCC tumors. CONCLUSION: A dietary pattern characterized by high meat and fat intakes increases SCC tumor risk, particularly in persons with a skin cancer history.     

Dietary intake and risk of lung cancer in women who never smoked.

A case-control study was conducted to examine the influence of dietary factors on the risk of developing lung cancer among women who have never smoked cigarettes. This study included 124 cases of histologically confirmed carcinoma of the lung and 263 community-based controls. Dietary data were collected utilizing the reduced version of the National Cancer Institute (Block) food frequency questionnaire. The results of this analysis, adjusted for age, education, and total calories, indicated a strong protective effect associated with total vegetable consumption and intake of carotene. Individuals in the highest quartile of vegetable consumption experienced the greatest decreased risk with an odds ratio (OR) of 0.2, [confidence interval (CI) 0.1-0.5]. The effect of all vegetables combined was greater than that of green and yellow vegetables alone (highest quartile OR 0.4, CI 0.2-0.7). Similarly, the protective effect of total carotene (highest quartile OR 0.3, CI 0.1-0.6) was somewhat greater than that of beta-carotene alone (highest quartile OR 0.4, CI 0.2-0.8). Retinol intake was not associated with a decreased risk of lung cancer in our population. There was an inverse association between lung cancer risk and vitamin C intake, which was not significant, although a statistically significant trend was noted.     

Dietary intake and risk of lung cancer in women who never smoked

A case‐control study was conducted to examine the influence of dietary factors on the risk of developing lung cancer among women who have never smoked cigarettes. This study included 124 cases of histologically confirmed carcinoma of the lung and 263 community‐based controls. Dietary data were collected utilizing the reduced version of the National Cancer Institute (Block) food frequency questionnaire. The results of this analysis, adjusted for age, education, and total calories, indicated a strong protective effect associated with total vegetable consumption and intake of carotene. Individuals in the highest quartile of vegetable consumption experienced the greatest decreased risk with an odds ratio (OR) of 0.2, [confidence interval (CI) 0.1–0.5]. The effect of all vegetables combined was greater than that of green and yellow vegetables alone (highest quartile OR 0.4, CI 0.2–0.7). Similarly, the protective effect of total carotene (highest quartile OR 0.3, CI 0.1–0.6) was somewhat greater than that of ß‐carotene alone (highest quartile OR 0.4, CI 0.2–0.8). Retinol intake was not associated with a decreased risk of lung cancer in our population. There was an inverse association between lung cancer risk and vitamin C intake, which was not significant, although a statistically significant trend was noted.     

Foodstuffs and colorectal cancer risk: a review

BACKGROUND AND AIMS: To assess the relationships between food intake and colorectal cancer risk. METHODS: Systematic review of available prospective studies on dietary intake and colorectal cancer. RESULTS: Twelve out of 15 studies found no significant relationship between vegetable intake and colorectal cancer risk; also, 11 out of 14 studies found no relationship with fruit consumption. Conversely, the combined consumption of vegetables and fruit reduced colorectal cancer risk in three out of six studies, although the relationship was somewhat inconsistent between genders and anatomical localizations. Most studies found no relationship between cancer risk and red meat (15 in 20) or processed meat (seven out of 11) consumption; still, most of the reported relative risks were above unity, suggesting that high consumption of red or processed meat might increase colorectal cancer risk. The consumption of white meat, fish/seafood, dairy products, coffee or tea was mostly unrelated to colorectal cancer risk, although the consumption of smoked or salted fish actually increased risk. CONCLUSIONS: The relationships between dietary intake and colorectal cancer risk might be less important than previously reported. The combined consumption of vegetables and fruit might be protective, whereas excessive consumption of meat or smoked/salted/processed food appears to be deleterious.     

Diet as risk for lung cancer: a Swedish case-control study

A case-control study was undertaken to study lung cancer in relation to dietary habits, occupational exposure, and living in urban or country areas. Suspect lung cancer cases in West Sweden and population controls were interviewed using a food frequency questionnaire. The study comprised 177 female and 359 male cases and 916 controls. The cases mainly comprised former and current smokers (82% female, 95% male). For the analysis, cases were divided into the histological diagnoses adenocarcinoma and squamous cell, small cell, and adenosquamous cell carcinomas, as well as into smoking categories. A high frequency of consumption of vegetables was significantly related to a lower risk for adenocarcinoma and squamous cell and adenosquamous cell carcinoma among men and adenocarcinoma among women. A low odds ratio in the highest quartile of vegetable consumption in men was seen in all smoking categories. There were no significant protective effects from fruit in the different lung cancer subgroups, although a significant trend was found for heavy-smoking females. A high consumption of milk was related to an increased risk for lung cancer, especially adenosquamous cell carcinoma. The results suggest that the protective effect or risk due to dietary factors may affect different forms of lung cancer. The results from this as well as previous studies suggest a complex interaction between diet and lung cancer risk, involving the types of lung cancer as well as consumption patterns in the population.     

Dietary habits and lung cancer risk among Chinese females in Hong Kong who never smoked

This describes a retrospective study in which 88 lung cancer patients and 137 district-matched controls were interviewed concerning the effects of diet on lung cancer risk among Hong Kong Chinese women who never smoked tobacco. Those in the lowest tertile of consuming fresh fruit or fresh fish had statistically significant adjusted relative risks (RRs) of 2.4 and 2.8, respectively. The protective effects of diet, i.e., higher consumption of leafy green vegetables, carrots, tofu, fresh fruit, and fresh fish, were confined mostly to those with adenocarcinoma or large cell tumors. Only fresh fruit was found to positively, and smoked meats to negatively, affect the risk of squamous or small cell tumors. Foods high in vitamin C, retinol, and calcium seemed to exert larger effects. Subjects from larger households were shown to be more frequent consumers of fresh vegetables, fruit, and fish. Because the lifetime weighted household size could be used as a surrogate index of past dietary quality, when it was combined with current dietary intakes of fresh fruit, the RR increased as either factor decreased in a dose-response manner. The adjusted RR was 5.8 at the lowest level. Further testing of the validity of the lifetime weighted household size as an index of past dietary quality is needed.     

Dietary patterns and risk of oral cancer: a case-control study in São Paulo, Brazil

OBJECTIVE: To analyze the association between dietary patterns and oral cancer. METHODS: The study, part of a Latin American multicenter hospital-based case-control study, was conducted in S?o Paulo, Southeastern Brazil, between November 1998 and March 2002 and included 366 incident cases of oral cancer and 469 controls, frequency-matched with cases by sex and age. Dietary data were collected using a food frequency questionnaire. The risk associated with the intake of food groups defined a posteriori, through factor analysis (called factors), was assessed. The first factor, labeled "prudent," was characterized by the intake of vegetables, fruit, cheese, and poultry. The second factor, "traditional," consisted of the intake of rice, pasta, pulses, and meat. The third factor, "snacks," was characterized as the intake of bread, butter, salami, cheese, cakes, and desserts. The fourth, "monotonous," was inversely associated with the intake of fruit, vegetables and most other food items. Factor scores for each component retained were calculated for cases and controls. After categorization of factor scores into tertiles according to the distribution of controls, odds ratios and 95% confidence intervals were calculated using unconditional multiple logistic regression. RESULTS: "Traditional" factor showed an inverse association with cancer (OR=0.51; 95% CI: 0.32; 0.81, p-value for trend 0.14), whereas "monotonous" was positively associated with the outcome (OR=1.78; 95% CI: 1.78; 2.85, p-value for trend <0.001). CONCLUSIONS: The study data suggest that the traditional Brazilian diet, consisting of rice and beans plus moderate amounts of meat, may confer protection against oral cancer, independently of any other risk factors such as alcohol intake and smoking.     

Dietary factors and breast cancer risk: a case control study among a population in Southern France

This case-control study examined different food groups in relation to breast cancer. Between 2002 and 2004, 437 cases and 922 controls matched according to age and area of residence were interviewed. Diet was measured by a validated food frequency questionnaire. Adjusted odds ratios (Ors) were computed across levels of various dietary intakes identified by two methods: the "classical" and the "spline" methods. Neither of the 2 methods found an association between total fruit and vegetable consumption and breast cancer. Results of the 2 methods showed a nonsignificant decreased association with cooked vegetables intake as well as legumes and fish consumption. Whereas the spline method showed no association, the classical method showed significant associations related to the lowest consumption of raw vegetables or dairy products and breast cancer risk: Adjusted OR for raw vegetable consumption between (67.4 and 101.3 g/day) vs. (< 67.4 g/day) was 0.63 [95% confidence interval (CI) = 0.43-0.93]. Adjusted OR for dairy consumption between (134.3 and 271.2 g/day) vs. (< 134.3 g/day) was 1.57 (95% CI = 1.06-2.32). However, the overall results were not consistent. Compared to the classical method, the use of the spline method showed a significant association for cereal, meat, and olive oil. Cereal and olive oil were inversely associated with breast cancer risk. Breast cancer risk increased by 56% for each additional 100 g/day of meat consumption. Studies using novel methodological techniques are needed to confirm the dietary threshold responsible for changes in breast cancer risk. New approaches that consist in analyzing dietary patterns rather than dietary food are necessary.     

Fruit,Vegetable, and Animal Food Intake and Breast Cancer Risk by Hormone Receptor Status

The effects of diet on breast cancer are controversial and whether the effects vary with hormone receptor status has not been well investigated. This study evaluated the associations of dietary factors with risk for breast cancer overall and by the hormone receptor status of tumors among Chinese women. The Shanghai Breast Cancer Study, a large, population-based, case-control study, enrolled 3,443 cases and 3,474 controls in 1996–1998 (phase I) and 2002–2005 (phase II); 2676 cases had estrogen receptor (ER) and progesterone receptor (PR) data. Dietary intake was assessed using a validated, quantitative, food frequency questionnaire. Odds ratios (OR) and 95% confidence intervals (95% CI) were derived from multivariate, polychotomous, unconditional logistic regression models. Total vegetable intake was inversely related to breast cancer risk, with an adjusted OR for the highest quintile of 0.80 (95% CI = 0.67–0.95; P trend = 0.02). Reduced risk was also related to high intake of allium vegetables (P trend = 0.01) and fresh legumes (P trend = 0.0008). High intake of citrus fruits and rosaceae fruits were inversely associated with breast cancer risk (P trend = 0.003 and 0.004, respectively), although no consistent association was seen for total fruit intake. Elevated risk was observed for all types of meat and fish intake (all P trend < 0.05), whereas intakes of eggs and milk were associated with a decreased risk of breast cancer (both P trend <0.05). There was little evidence that associations with dietary intakes varied across the 4 tumor subtypes or between ER+/PR+ and ER-/PR- tumors (P for heterogeneity >0.05). Our results suggest that high intake of total vegetables, certain fruits, milk, and eggs may reduce the risk of breast cancer, whereas high consumption of animal-source foods may increase risk. The dietary associations did not appear to vary by ER/PR status.     

肺癌危险因素及交互作用研究

目的探讨肺癌的影响因素及其交互作用。方法采用病例对照研究设计,收集781例肺癌病例,并按性别、年龄(±3岁)进行1:1匹配,通过调查问卷获取生活饮食习惯等信息。构建决策树及非条件Logistic回归模型,计算OR值及其95%CI,分析影响因素间的交互作用。结果肺癌的危险因素有吸烟(轻度吸烟OR=1.67,重度吸烟OR=7.27)、被动吸烟(轻度被动吸烟OR=2.63,重度被动吸烟OR=6.25)、居住地污染(吸烟者OR=2.26,不吸烟者OR=1.72)、肺癌家族史(吸烟者OR=15.94);保护因素有常吃水果(吸烟者OR=0.69,不吸烟者OR=0.44)、锻炼(吸烟者OR=0.50)、饮茶(不吸烟者OR=0.57)。吸烟与居住地污染、肺癌家族史存在交互作用,重度吸烟与不锻炼存在交互作用。结论吸烟、被动吸烟、居住地污染、肺癌家族史可增加肺癌风险,常吃水果、锻炼、饮茶有助于预防肺癌。肺癌影响因素间的协同作用应予重视。     

Female reproductive factors, gene polymorphisms in the estrogen metabolism pathway, and risk of lung cancer in Chinese women

The authors examined relations between reproductive factors and 5 estrogen pathway gene polymorphisms (CYP17 rs743572, CYP19A1 rs10046, ERβ rs1256049, ERβ rs4986938, and COMT rs4680) among 702 Singapore Chinese female lung cancer cases and 1,578 hospital controls, of whom 433 cases (61.7%) and 1,375 controls (87.1%) were never smokers. Parity (per child, odds ratio (OR) = 0.92, 95% confidence interval (CI): 0.87, 0.97) and menstrual cycle length (for ≥30 days vs. <30 days, OR = 0.50, 95% CI: 0.32, 0.80) were inversely associated with lung cancer in never smokers, while age at first birth (for ages 21-25, 26-30, and ≥31 years vs. ≤20 years, ORs were 1.54, 2.17, and 1.30, respectively), age at menopause (for ages 49-51 and ≥52 years vs. ≤48 years, ORs were 1.37 and 1.59; P(trend) = 0.003), and reproductive period (for 31-33, 34-36, 37-39, and ≥40 years vs. ≤30 years, ORs were 1.06, 1.25, 1.45, and 1.47; P(trend) = 0.026) were positively associated. Among smokers, parity was inversely associated with lung cancer, but there was no association with other reproductive factors. The COMT rs4680 A allele was positively associated with lung cancer in never smokers (for G/A or A/A vs. G/G, OR = 1.46, 95% CI: 1.12, 1.90) but not in ever smokers. No associations were seen with other polymorphisms. These results support a risk-enhancing role of estrogens in lung carcinogenesis among never smokers.     

Carcinogenicity of High Consumption of Meat and Lung Cancer Risk Among Non-Smokers: A Comprehensive Meta-Analysis

Increasing evidence suggests that high consumption of meat is linked to lung cancer but the previous meta-analyses did not properly address the role of tobacco smoking as a potential confounder. We conducted a meta-analysis to investigate the association of lung cancer, among never smokers, with consumption of various type of meat, fish, heterocyclic amines and polycyclic aromatic hydrocarbons. We performed a systematic literature search and meta-analysis, for highest versus lowest consumption and dose-response. The results from random effects models summarized data from 14 independent observational studies and 5368 lung cancer cases. We found a statistically significant 24% increased risk of lung cancer for high consumption of red meat (Summary Relative Risk 1.24, 95% CI 1.01–1.51), based on 11 estimates, with low heterogeneity (I² = 31%) and no indication of publication bias. No significant associations between high consumption of other types of meat, fish nor for heterocyclic amines and lung cancer risk were detected. No significant risk estimates were found for the increase of one serving per week of any type of meat or fish. Our meta-analysis suggests that a high intake of red meat may increases the risk of lung cancer among never and non-smokers.     

Diet and cancer in Northeast Brazil: evaluation of eating habits and food group consumption in relation to breast cancer

A hospital-based case-control study was performed from August 2002 to November 2003 in Northeast Brazil. Eighty-nine women were recruited with histologically confirmed breast cancer (age 30-80 years), matched for age with 94 controls. Food consumption of cases and controls was evaluated by foods and food groups, categorized in consumption tertiles. Odds ratio (OR) and 95% confidence intervals (95%CI) were obtained through unconditional logistic regression. Intake of fruits and juices, beans, and dairy products showed a strong association with reduced risk of breast cancer. Consumption of red and fried meat was positively associated with risk of breast cancer (red meat-OR=4.30; 95%CI: 1.74-10.67; p for trend=0.00). No association was observed in vegetable and sausage meat groups and breast cancer. Red and fried meat may be risk factors, and intake of fruit, beans, and dairy products may protect against breast cancer.     

Nutrition and breast cancer risk by age 50: a population-based case-control study in Germany

Diet is recognized to play a role in the occurrence of breast cancer; however, the data are inconsistent. The goal of this study was to determine the influence of dietary factors on breast cancer risk among women up to 50 yr of age in a German population. A population-based case-control study was conducted including 706 cases and 1,381 controls. In addition to a risk factor questionnaire, a subgroup of 355 cases and 838 controls completed a food frequency questionnaire. Breast cancer risk was inversely associated with vegetable consumption (P for trend = 0.034). The odds ratio for the fourth quartile of vegetable intake compared with the first quartile was 0.64 (95% confidence interval = 0.43-0.96). Breast cancer risk increased with a higher consumption of red meat (P for trend = 0.016); women with the highest consumption level had an 85% elevated breast cancer risk compared with the lowest quartile (95% confidence interval = 1.23-2.78). When only premenopausal women were considered, the protective effect of vegetable intake and the positive association with meat intake were even stronger. These results are compatible with the international recommendations for a breast cancer preventive diet and suggest that the favorable effect of a diet high in vegetables and low in red meat, especially beef, may be stronger in premenopausal women.     

Dietary factors and the risk of lung cancer in New Caledonia (South Pacific)

Our objective was to study the relations between the risk of lung cancer and dietary factors in New Caledonia, in the South Pacific. A population-based case-control study of respiratory cancers was conducted between 1993 and 1995 in New Caledonia; we analyzed data for 134 incident lung cancer cases (109 men and 25 women) and 295 controls (227 men and 68 women) who had completed a food frequency questionnaire. Odds ratios (ORs) associated with food and nutrient intakes were calculated with unconditional logistic regression, with adjustment for smoking, age, and ethnicity. Analyses were performed separately for men and women. Among men, no significant associations were observed with any foods, including vegetables and fruits. Nonetheless, high consumption of dark green leafy vegetables (highest vs. lowest tertile of intake) was associated with decreased risk (OR = 0.5, 95% confidence interval = 0.2-1.2, P for trend = 0.12), particularly among Melanesians (OR = 0.4, 95% confidence interval = 0.1-1.0, P for trend = 0.07). A similar protective effect was also suggested for high consumption of poultry (P for trend = 0.06) and fresh fish (P for trend = 0.08). No significant association was found with nutrients. Among women, the analyses concerned few subjects and were not informative. This study suggests that high consumption of dark green leafy vegetables may reduce the risk of lung cancer among men in this population.     

Fruit and Vegetable Consumption and Lung Cancer Risk: A Case-Control Study in Galicia,Spain

Lung cancer has multiple risk factors and tobacco is the main one. Diet plays a role, but no clear effect has been consistently observed for different fruit and vegetable consumption. We aim to assess the association between fruit and vegetable consumption and lung cancer risk through a hospital-based case-control study in Spanish population. We recruited incident lung cancer cases in 2 Spanish hospitals from 2004 to 2008. Controls were individuals attending hospital for trivial surgery. Cases and controls were older than 30 and did not have a neoplasic history. We collected information on lifestyle with special emphases on tobacco and dietary habits. We included 371 cases and 496 controls. We found no protective effect for overall fruit consumption. For green leafy vegetables, the odds ratio (OR) was 0.92 [95% confidence interval (CI) = 0.32–2.69), and for other vegetables the OR was 0.77 (95% CI = 0.40–1.48) for the categories compared. We observed a reduced risk for broccoli and pumpkin intake. Although fruit consumption does not seem to be associated with a lower lung cancer risk, only the frequent consumption of specific green leafy vegetables and other vegetables might be associated with a reduced risk of lung cancer.     

胃癌危险因素病例对照研究

目的调查本溪地区胃癌发生危险因素，为胃癌防治提供科学依据。方法采用1：1配对病例对照研究方法，问卷调查2002年2月～2004年2月经病理组织学确诊的新发胃癌298例，对可疑致癌因素进行Logistic回归模型单因素和多因素分析，筛选与胃癌发生有关的危险因素。结果缺乏体育锻炼、精神压抑、吸烟量大、喜食烟熏食品、喜食重盐饮食、过量摄入动物肉类、幽门螺杆菌感染、胃溃疡、恶性肿瘤家族史是胃癌的危险因素，OR值依次为2．181，19．502，2．920，6．985，3．013，12．882，32．624，13．006，5．550。喜食香菇和蘑菇(OR=0．443)、喜食新鲜水果(OR=0．665)是胃癌的保护因素。结论本溪地区胃癌发生主要与幽门螺杆菌感染、精神压抑、胃溃疡史、过量摄入肉类、缺乏体育锻炼等因素有关，应开展幽门螺杆菌检测，提倡保持心理平衡，适当进行体育锻炼；经常进食香菇、蘑菇和新鲜水果，以有效预防胃癌。