中国人群胃癌发病影响因素的Meta分析

目的:运用Meta分析的方法探讨中国人群胃癌发病的影响因素，为我国胃癌的预防控制提供参考依据。方法:计算机检索PubMed、Embase、Cochrane Library、Web of Science、中国生物医学文献数据库（CBM）、中国学术期刊全文数据库（CNKI）、万方数据库（WANFANG）及维普数据库（VIP），收集2000年1月至2020年12月公开发表的关于中国人群胃癌发病影响因素的相关文献，并利用Stata16.0软件对纳入的文献进行分析。结果:共纳入45篇文献，均为病例对照研究，累计病例10 643例，对照14 073例。各影响因素的合并OR值及95%CI如下:吸烟（2.34,2.04~2.67）、慢性胃病史（4.40,3.68~5.24）、肿瘤家族史（2.98,2.49~3.56）、常吃蔬菜（0.29,0.24~0.36）、不良情绪（1.85,1.62~2.11）、常吃腌制食品（3.09,2.58~3.71）、进食不规律（3.06,2.32~4.05）、常吃烫食（1.87,1.61~2.16）、常饮茶（0.38,0.32~0.45）、常饮（1.76,1.51~2.05）、高盐饮食（2.53,2.14~2.99）、常吃葱姜蒜（0.56,0.48~ 0.65）、幽门螺杆菌感染（3.30,2.67~4.10）、常吃水果（0.49,0.40~0.60）、进食速度快（3.36,2.83~3.99）、常吃烤制食品（2.64,2.02~3.44）、常吃豆类食品（0.66,0.56~0.78）、常吃油炸食品（2.82,1.94~4.09）、常吃干硬食物（1.98,1.40~2.78）、常吃霉变食品（4.94,3.24~7.54）。结论:吸烟、慢性胃病史、肿瘤家族史、不良情绪、常吃腌制食品、进食不规律、常吃烫食、常饮酒、高盐饮食、幽门螺杆菌感染、进食速度快、常吃烤制食品、常吃油炸食品、常吃干硬食物、常吃霉变食品为中国人群胃癌发病的危险因素。常吃蔬菜、常饮茶、常吃葱姜蒜、常吃水果、常吃豆类食品为胃癌发病的保护因素。

Meta-analysis of influencing factors for the incidence of gastric cancer in Chinese population

Objective:To explore the main factors related to the incidence of gastric cancer in Chinese population by means of Meta-analysis,and provide a basis for the formulation of prevention and control strategies for gastric cancer in China.Methods:By searching the literature stored in PubMed,Embase,Cochrane Library,Web of Science,CBM,CNKI,VIP and WANFANG database,we collected relevant studies about the main factors of gastric cancer in Chinese population published from January 2000 to December 2020.And we used the software Stata 16.0 to perform a Meta-analysis.Results:A total of 45 case-control studies involving 10 643 cases and 14 073 controls were included.Meta-analysis showed that the combined OR values and 95% confidence interval of the main factors related to the incidence of gastric cancer in Chinese population were as follows:Smoking(2.34,2.04~2.67),gastric chronic diseases(4.40,3.68~5.24),family history of cancer(2.98,2.49~3.56),frequent vegetables intake(0.29,0.24~ 0.36),unhealthy mood(1.85,1.62~2.11),preference for pickled food(3.09,2.58~3.71),irregular diet(3.06,2.32~4.05),preference for hot food(1.87,1.61~2.16),drinking tea frequently(0.38,0.32~0.45),drinking alcohol frequently(1.76,1.51~2.05),salt-heavy diet(2.53,2.14~2.99),frequent shallot or garlic intake(0.56,0.48~0.65),helicobacter pylori infection(3.30,2.67~4.10),preference for fruits(0.49,0.40~0.60),fast eating(3.36,2.83~3.99),preference for barbecue food(2.64,2.02~3.44),preference for soy food(0.66,0.56~0.78),preference for fried food(2.82,1.94~4.09),frequent dry hard food intake(1.98,1.40~2.78),frequent moldy food intake(4.94,3.24~7.54).Conclusion:Smoking,gastric chronic diseases,family history of cancer,unhealthy mood,preference for pickled food,irregular diet,preference for hot food,drinking alcohol frequently,salt-heavy diet,helicobacter pylori infection,fast eating,preference for barbecue food,preference for fried food,frequent dry hard food and moldy food intake are the risk factors of gastric cancer in Chinese population,while frequent vegetables intake,drinking tea frequently,frequent shallot or garlic intake,preference for fruits and soy food are the protective factors of gastric cancer.