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。

Case-control study on risk factors of stomach cancer

Objective A case-control study was conducted to explore the risk factors of stomach cancer in Benxicity.Methods Two hundred and ninety-eight new cases with stomach cancer survivors were surveyed by questionnaire,matched 1:1 with controls between February 2002 and February 2004.Correlation power of all risk factors with stomach cancer was evaluated by the odd ratio (OR).Logistic regression model univariate and multivariate analysis was used for screening the significant risk factors of stomach cancer.Results Lack of physical exercises,mental depression,high smoke consumption,high sootiness food consumption,like high salt food consumption,surfeit animal meat,Helicobacter Pylori(HP)infection,gastric ulcer,household history of malignancy were the risk factors of stomach cancer.The odd ratio (OR) value in tum was 2.181,19.502,2.920,6.985,3.013,12.882,32.624,13.006,5.550.High champignon and mushrooms food consumption (OR=0.443),high fresh fruit consumption (OR=0.665) were the protective factors of stomach cancer.Conclusion Helicobacter Pylori (HP) infection,mental depression,history of gastric ulcer,surfeit animal meat,lack of physical exercises were associated with increased risk of stomach cancer in Benxi.Helicobacter Pylori (HP) examination,keeping the equilibrium of mental state,adequacy athletics,high champignon and mushrooms food consumption,high fresh fruit consumption could decrease risk of stomach cancer.