胃癌危险因素的病例对照研究

目的 探讨各危险因素与胃癌的关系,方法 对天津市市内区1998年91例新发胃癌病人进行了1：1配对病例对照研究,资料处理采用条件Logistic回归分析,结果 烟熏食品OR＝4．88,OR95％／CI 2．54－9．38,吸烟量OR．6．12,OR95％CI 1．63－22．95,喜食重盐饮食OR．2．87,OR95％CI 1．80－4．58,过量摄入动物肉类OR＝1．71,OR95％CI 1．33－2．19。结论 经常食用烟熏食品,吸烟量大,喜吃重盐饮食,过量摄入动物肉类等可能是胃癌的危险因素。     

天津市区胃癌危险因素的配对病例对照研究

目的 进一步探讨各危险因素与胃癌的关系。方法 选取天津市市内六区1998年和1999年的189例新发胃癌病人并按性别、年龄、民族等配比条件选取该市189名健康人群进行1：1配对的病例对照研究,资料处理采用条件logistic回归分析。结果 多因素条件logistic回归分析显示胃癌的发病与下列4种因素关节密切：烟熏食品OR=2.34,95%CI：1.60-4.98;吸烟量OR=6.07,95%CI：1.26-7.16;喜食重盐饮食OR=1.95,95%CI：1.27-3.23;过量摄入动物肉类OR=1.46,95%CI：1.05-2.02。结论 经常食用烟熏食品、吸烟量大、喜食重盐饮食、过量摄入动物肉类可能是胃癌的危险因素。     

胃腺癌危险因素的病例对照研究

目的 探讨与胃癌有关的危险因素。方法 对天津市区1998－1999年的189例新发胃癌病人进行1：1配对病例对照研究,采用条件Logistic回归分析。结果 烟熏食品OR＝2．34,OR95％CI＝1．60－4．98;吸烟量OR＝6．07,OR95％CI＝1．26－7．16;喜食重盐饮食OR＝1．95,OR95％CI＝1．27－3．23;过量摄入动物肉类OR＝1．46,OR95％CI＝1．05－2．02。结论 经常食用烟熏食品、吸烟量大、重盐饮食、过量摄入动物肉类等可能是胃癌的危险因素。     

山东省大肠癌影响因素病例对照研究

目的探讨大肠癌发病的危险因素，为监测和预防提供科学依据。方法采用以医院和社区为基础的1：2病例对照研究，用统一的调查表对山东省1869例大肠癌患者及3738例对照进行调查。应用条件Logistic回归分析对大肠癌患者进行单因素和多因素分析。结果猪肉摄入频次、油炸食品摄入频次、高温烧烤肉类摄入频次、肠息肉史、黏液血便、精神刺激史及直系亲属患大肠癌史是大肠癌的危险因素，其OR值依次为2．375，2．383，2．706，11．024，5．365，2．553，2．527；喜食大蒜、粗纤维饮食和轻体力劳动是保护因素，OR值为0．532，0．784，0．739；吸烟、饮酒、饮茶、水果、奶制品摄入与大肠癌的发病未见明显关联。结论大肠癌发生与饮食、情绪、消化道疾病及遗传有关，而喜食大蒜是大肠癌的保护因素。     

南京市汉族居民胃癌环境影响因素病例对照研究

目的了解江苏省南京市汉族居民胃癌发病的环境影响因素,为采取干预措施提供参考依据。方法采用1∶1配对病例对照研究方法对2008年4月—2011年10月在东南大学附属中大医院、江苏省肿瘤医院、鼓楼医院等三甲医院收集的476例新发胃癌患者及同期就诊的476例非消化道系统非肿瘤疾病患者进行问卷调查。结果病例组消化系统疾病史、消化系统疾病家族史、肿瘤家族史、有毒有害物质接触史、吸烟、饮酒、喜食腌制食品、三餐不定时、暴饮暴食、喜食新鲜水果、喜食牛奶、喜食烟熏煎炸食品和精神压抑的比例分别为33.61%、18.07%、22.06%、22.48%、48.74%、71.01%、22.48%、20.17%、7.98%、59.03%、67.44%、22.06%和62.39%,对照组分别为19.12%、7.56%、8.19%、13.66%、40.13%、53.78%、7.77%、7.56%、1.68%、79.83%、81.72%、9.24%和19.54%,差异均有统计学意义(P0.05);多因素logistic回归分析结果表明,消化系统疾病史、肿瘤家族史、三餐不定时、喜食烟熏煎炸食品和精神压抑是南京市汉族居民胃癌发病的环境危险因素;喜食新鲜水果是南京市汉族居民胃癌发病的环境保护因素。结论消化系统疾病史、肿瘤家族史、三餐不定时、喜食烟熏煎炸食品、喜食新鲜水果和精神压抑是南京市汉族居民胃癌发病的环境影响因素。     

生活、膳食习惯与食管鳞癌发病部位的关联性

目的阐明生活及膳食习惯对食管3种不同部位鳞状细胞癌(SCC)产生的影响。方法采用以医院为基础的病例-对照研究,共纳入福州市和漳州市各1所医院2010年1月至2016年12月入院的550例病例及按病例组同性别、年龄(±3岁)频数匹配的同期对照550例。使用二类非条件Logisitic回归分析暴露因素与肿瘤的关联性,多类Logistic回归模型研究暴露因素与各部位肿瘤的关联的特异性,使用多重对应分析方法呈现不同部位食管鳞癌的危险因素。结果与对照人群相比,饮茶降低上段与下段肿瘤的风险(颈/上段OR=0. 40,95%CI 0. 22～0. 73;下段OR=0. 50,95%CI 0. 31～0. 81);新鲜蔬菜摄入过少与上段和下段肿瘤的风险增加有关(颈/上段OR=3. 93,95%CI 1. 61～9. 61;下段OR=2. 68,95%CI 1. 30～5. 53);而烫食摄入、硬食摄入、新鲜水果摄入过少则是3个部位肿瘤的共同危险因素(P<0. 05)。以下段肿瘤为参照,饮酒与中段肿瘤的关联强度低于下段(OR=0. 58,95%CI 0. 35～0. 98),与此类似的还有喜烫食(OR=0. 45,95%CI 0. 27～0. 76)、蔬菜摄入过少(OR=0. 44,95%CI 0. 20～0. 99),而新鲜水果摄入过少与中段肿瘤的关联强于下段(OR=1. 66,95%CI 1. 08～2. 55);以中段肿瘤为参照,发现新鲜水果摄入过少与上段肿瘤的关联强度高于中段。多重对应分析结果提示3个部位食管肿瘤的危险因素可能存在特异性。结论不同部位食管鳞癌发病的危险因素存在差异,而烫食摄入、硬食摄入、新鲜水果摄入过少则是3个部位肿瘤的共同危险因素。     

某地区胃黏膜肠上皮化生危险因素分析

目的分析宁夏地区胃黏膜肠上皮化生(IM)发生的危险因素,为胃癌的防治提供依据。方法选取2012年1月-2014年1月于宁夏医科大学总医院消化内镜中心行电子胃镜检查和胃镜活检病理诊断为IM患者112例为病例组,同期健康体检者182例为对照组,并行电话问卷调查相关暴露因素,采用病例对照研究方法,应用非条件Logistic回归模型进行单因素与多因素分析。结果单因素分析结果显示两组年龄≥55岁、吸烟、饮酒、喜饮浓茶、饮食不规律、重盐饮食、喜食辛辣食物、喜食油炸食物、常吃腌制咸菜、常吃水果、常吃蔬菜、常吃枸杞制品、胃癌家族史、幽门螺旋杆菌感染史具有统计学意义(P0.05);对单因素分析有统计学意义的因素进一步进行多因素非条件Logistic回归分析,结果显示7个因素与IM的联系差异有统计学意义(P0.05),其中年龄≥55岁(OR=2.885)、喜食油炸食物(OR=2.355)、常吃腌制咸菜(OR=1.883)、幽门螺旋杆菌感染史(OR=2.693)和胃癌家族史(OR=3.309)是IM发生的独立危险因素,而吃水果≥3次/周(OR=0.523)和枸杞制品≥3次/周(OR=0.529)是其保护性因素。结论年龄、不当饮食、胃癌家族史、幽门螺旋杆菌感染史是宁夏地区IM主要的危险因素,应常吃枸杞制品及水果,有助于减少IM的发生。     

天津市农村人群2型糖尿病危险因素的病例对照研究

目的探讨天津市农村人群2型糖尿病的危险因素。方法对天津农村人群进行多级分层整群抽样调查,共抽取9961例居民。调查对象中已确诊的糖尿病患者为585例,通过年龄、性别频数配比选取620例非糖尿病调查对象进行社区为基础的病例对照研究。结果糖尿病家族史（OR=2．671）、精神压抑（OR=3．759）、体质指数升高（OR=1．502）、腰臀比升高（OR=1．740）、高血压史（OR=2016）和高血脂史（OR=1．867）可增加2型糖尿病发生的危险,而食用水果（OR=0．736）则减少2型糖尿病发生的危险。结论糖尿病家族史、精神压抑、超重、中心性肥胖、高血压史和高血脂史可能是天津农村2型糖尿病发生的危险因素,多食水果则可能是2型糖尿病发生的保护因素。     

仙游县居民食用腌菜与其他环境因素交互作用致胃癌相关性研究

目的分析仙游县胃癌高发的环境危险因素及交互作用。方法以福建省仙游县为研究现场,收集2013年3月至2016年11月,仙游县医院住院并经病理确诊的胃癌患者622例。按仙游县各乡镇胃癌的标化死亡率分成胃癌高、中、低发乡镇,以村为单位随机抽取健康人群,按患者的性别、年龄(±3岁)、居住地进行以人群为基础的1∶1配对病例对照研究胃癌危险因素及交互作用。结果多因素条件logistic回归分析结果显示,慢性萎缩性胃炎(OR=10.13,95%CI:3.77～27.22);肿瘤家族史(OR=9.17,95%CI:3.42～24.61);喜硬食(OR=5.97,95%CI:3.54～10.09);吸烟(OR=2.37,95%CI:1.29～4.35);常吃腌菜(OR=2.05,95%CI:1.49～2.81);农药暴露(OR=1.89,95%CI:1.14～3.14)为胃癌的危险因素。常吃水果(OR=0.52,95%CI:0.39～0.80);饮茶(OR=0.54,95%CI:0.29～1.00);牛羊肉(OR=0.56,95%CI:0.39～0.80)为胃癌的保护因素。环境因素的交互作用结果显示,腌菜摄入与喜硬食存在正相乘交互作用,腌菜摄入与喜硬食、腌菜摄入与不饮茶存在正相加交互作用。结论仙游县胃癌高发与当地居民不良饮食习惯及无饮茶习惯有关,环境因素间的交互作用加大对胃癌发生的影响,需采取综合性的措施控制胃癌的发生。     

海安县胃癌危险因素的病例对照研究

目的：初步探讨海安县胃癌的危险因素。方法：对1999年新发的128例胃癌例和128例健康对照，进行1：1病例对照组。采用logistic回归模型进行统计分析。结果：快食，口味偏咸与胃癌的发生呈正相关（OR分别为1．225和1．600），多食蔬菜，豆制品与胃癌的发生呈负相关（OR分别为0．507和0．699）。结论：饮食因素是海安胃癌发病的主要危险因素。     

幽门螺杆菌感染及其它因素在弥散型和肠型胃癌发病中的意义

采用配对病例对照研究设计，对幽门螺杆菌感染及其它因素对于胃癌不同Ｌａｕｒｅｎ氏病理分型的特定意义进行了研究。对９５对按年龄、性别配对的病例对照的调查和检测结果表明：幽门螺杆菌感染率在病例组与对照组分别为７７．５％和５０．０％；病例按Ｌａｕｒｅｎ氏组织学分型分层后，肠型组的幽门螺杆菌感染的ＯＲ＝５．７５，Ｐ＝０．００１，而弥散型组ＯＲ＝３．５，Ｐ＝０．１８２。还发现家族史、血型Ａ与弥散型胃癌有联系，     

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 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.     

Dietary factors and the risk of gastric cancer in Mexico City.

Dietary factors play an important role in gastric cancer risk but have not been investigated extensively in Mexico. The authors conducted a population-based case-control study of gastric cancer in the Mexico City, Mexico, metropolitan area in 1989-1990. A total of 220 patients with histologically confirmed gastric adenocarcinomas were interviewed. Controls were an age-stratified random sample of residents of the Mexico City metropolitan area. The dietary questionnaire was a 70-item semiquantitative food frequency adapted for the Mexican diet. Odds ratios were calculated for quartiles of consumption of food groups and were adjusted for age, gender, calories, chili pepper intake, cigarette smoking, socioeconomic status, added salt, and history of peptic ulcer disease. There was approximately a threefold increased risk of gastric cancer for frequent consumption (highest quartile) of both fresh meat (odds ratio (OR) = 3.1) and processed meat (OR = 3.2). Odds ratios were also significantly elevated for frequent consumption of dairy products (OR = 2.7) and fish (OR = 2.2). The authors observed a decreasing gradient of risk with increasing frequency of vegetable consumption due to a significant inverse trend for the yellow and orange vegetables. High intake of citrus fruits showed a slight inverse association. Consumption of salty snacks more than twice per month was associated with an 80 percent increased risk, and there was a significant positive trend. These findings are consistent with many studies around the world that indicate important roles for salt, processed meats, and vegetable consumption in gastric cancer risk.     

原发性胃癌相关因素的条件Logistic回归分析

目的：探讨原发性胃癌的危险因素。方法：于1999年2月至2000年2月，在江西省进行了1次配对病例对照研究，资料统计采用Logistic回归模型。结果：经单因素和多因素条件Logistic回归分析后筛选出可能的危险因素有：喜食腌制仪食品、油炸食品、吸烟、进餐不规律；可能的保护因素有：喜食豆及豆类制品、新鲜蔬菜、饮用自来水为主、常饮绿茶4个因素。结论：饮食结构、生活习惯以及饮水类型与原发性胃癌有较好的关联。     

2008～2011年滕州市食管癌危险因素的病例对照分析

[目的]探讨滕州市居民食管癌发病的危险因素,为制定干预对策与措施提供依据。[方法]2008年7月至2011年6月,选取滕州市中心人民医院经胃镜、临床病理检查确诊的86例新发食管癌住院患者,并选择91例同期住院的非肿瘤住院患者为对照,进行影响食管癌患病的非条件Logistic回归分析。[结果]在a=0．05的水平上,进入多因素非条件Logistic回归模型的有8个因素,即经常摄入肉蛋类食品者不易患食管癌,OR值为0．39;喜硬食、经常吃腌制食品、进食快、饮酒、有精神刺激史、有食管癌家族史、好生闷气者易患食管癌,OR值分别为2．18、2．36、2．05、2．11、2．36、3．00、1．84。[结论]肉蛋类食品摄入不足、喜硬食、经常食用腌制食品、进食快、饮酒、精神刺激史、食管癌家族史、好生闷气是本地食管癌发生的主要危险因素。．     

Cruciferous vegetables, mushrooms, and gastrointestinal cancer risks in a multicenter, hospital-based case-control study in Japan

We assessed the possible association of gastrointestinal cancers with cruciferous vegetables and mushrooms in a multicenter, hospital-based case-control study in an agricultural area of Japan. One hundred forty-nine cases and 287 controls for stomach cancer and 115 cases and 230 controls for colorectal cancer were matched by age, sex, and residential area. In stomach cancer, the protective effect of vegetables (consumption of total vegetable) was obscure, but it became clearer when we examined specific kinds of vegetables. Marginal associations were observed in the group of the highest consumption of Chinese cabbage (odds ratio [OR] = 0.61; 95% confidence interval [CI] = 0.35-1.07), broccoli (OR = 0.60; 95% CI = 0.34-1.08), Hypsizigus marmoreus (Bunashimeji) (OR = 0.57; 95% CI = 0.31-1.04) and Pholita nameko (Nameko) (OR = 0.56; 95% CI = 0.30-1.06). In colorectal cancer, we observed decreased risks from the highest tertile of total vegetables (OR = 0.22; 95% CI = 0.08-0.66) and low-carotene-containing vegetables (OR = 0.28; 95% CI = 0.08-0.77), and inverse associations were observed in the group of the highest consumption of broccoli (OR = 0.18; 95% CI = 0.06-0.58). Although the sample size was limited, subgroup analyses showed that the associations differed with the histopathological subtype. These findings suggest that cruciferous vegetables decrease the risk of both stomach and colorectal cancer, and that mushrooms are associated with a decreased risk of stomach cancer.     

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.     

福建长乐县胃癌病例-对照研究危险状态分析

本文报告了应用危险状态分析对长乐县胃癌病例对照资料进行处理的结果。研究表明:食霉粮、高盐摄入、不良饮食习惯。家族肿瘤史。新鲜蔬莱摄入量少(包括绿色蔬菜和白色蔬菜)、以及豆类、肉类摄入量少是发生胃癌的危险状态。