杭州市余杭区居民慢性胃炎危险因素的病例-对照研究

目的 探讨杭州市余杭区居民慢性胃炎发病的危险因素，为制定慢性胃炎防治政策提供依据。方法 病例来源于2002年余杭区城乡居民上消化道疾病筛查经胃镜检查病理诊断为慢性胃炎的患者，选择与病例同村、无消化不良症状、无胃病史的常住人口为对照。采用统一编制的《余杭区慢性胃炎危险因素调查表》收集被调查者的相关资料，并经条件Logostie回归分析。结果 经多因素Logistic同归分析，吸烟、慢性胃炎家族史、饮酒、睡眠质量、口腔软垢、按时进餐、喝茶、豆制品引起慢性胃炎的OR分别3．012，2.343，1．438，1．384，1．283，0．418，0.603，0．809，饮食口味也对慢性胃炎的发生有影响（P〈0．05）。饮食嗜辣、酸、咸、甜与无口味嗜好相比OR值分别为2．72，233，2．22和2．06。结论 影响余杭区居民慢性胃炎的主要危险因素分别是吸烟、慢性胃炎家族史、饮酒、睡眠质量、口腔软垢、饮食口味。保护因素是按时进餐、喝茶、豆制品。

A Case-control Study on Risk Factors for Chronic Gastritis in Yuhang District, Hangzhou

Objective To explore the risk factors for chronic gastritis in Yuhang district,Hangzhou.Methods All cases came from the population involved in screening for upper gastrointestinal tract diseases in 2002 and were diagnosed by histopathology.The controls were chosen in residents of the same village who had no stomach disease history and dyspeptic symptoms.All subjects were investigated with a questionnaire by interviewers on their lifestyle and health condition.Results The odds ratios of smoking,the family history of chronic gastritis,drinking,sleep quality,oral debris,regular dining,drinking tea and the intake of beans & bean products were 3.012,2.343,1.438,1.384,1.283,0.418,0.603 and 0.809,respectively.Foods taste also took significant effect on chronic gastritis.The odds ratios of sour foods,spicy foods,salty foods and sweet foods were 2.72,2.33,2.22 and 2.06,respectively.Conclusions The risk factors for chronic gastritis were smoking,family history of chronic gastritis,heavy drinking,sleep quality,oral debris,foods flavor.While regularly dining,properly drinking tea and intake of beans and bean products were protective factors.