Ward M H, López-Carrillo L
Occupational Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD, USA.
Am J Epidemiol. 1999 May 15;149(10):925-32. doi: 10.1093/oxfordjournals.aje.a009736.
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.
饮食因素在胃癌风险中起着重要作用，但在墨西哥尚未得到广泛研究。作者于1989 - 1990年在墨西哥墨西哥城大都市区开展了一项基于人群的胃癌病例对照研究。共对220例经组织学确诊的胃腺癌患者进行了访谈。对照组是墨西哥城大都市区居民按年龄分层的随机样本。饮食问卷是一份针对墨西哥饮食调整的包含70个项目的半定量食物频率问卷。计算了食物组摄入量四分位数的比值比，并对年龄、性别、热量、辣椒摄入量、吸烟、社会经济地位、添加盐量和消化性溃疡病史进行了调整。经常食用（最高四分位数）新鲜肉类（比值比（OR） = 3.1）和加工肉类（OR = 3.2）的人群患胃癌的风险大约增加了两倍。经常食用乳制品（OR = 2.7）和鱼类（OR = 2.2）的比值比也显著升高。由于黄色和橙色蔬菜存在显著的反向趋势，作者观察到随着蔬菜食用频率增加，风险呈下降梯度。大量摄入柑橘类水果显示出轻微的反向关联。每月食用咸味零食超过两次与风险增加80%相关，且存在显著的正相关趋势。这些发现与世界上许多研究一致，这些研究表明盐、加工肉类和蔬菜消费在胃癌风险中起着重要作用。
