Nomura Abraham M Y, Hankin Jean H, Kolonel Laurence N, Wilkens Lynne R, Goodman Marc T, Stemmermann Grant N
Cancer Research Center of Hawaii, University of Hawaii, Honolulu, Hawaii 96822, USA.
Cancer Causes Control. 2003 Aug;14(6):547-58. doi: 10.1023/a:1024887411846.
To investigate the association of diet and other factors with gastric adenocarcinoma of the distal stomach.
Three hundred cases and 446 population-based controls were interviewed with a quantitative, food frequency questionnaire, which listed over 250 foods. The questionnaire also included information on smoking history, alcohol intake, education, medical history, medication use, and a family history of cancer.
Cigarette smoking, family history of gastric cancer and personal history of gastric ulcer were positively associated with gastric cancer, while education and past use of non-steroidal anti-inflammatory drugs were inversely related to risk. The consumption of all vegetables, mainly dark green, light green, and yellow vegetables, reduced risk. Many of these vegetables contain beta-carotene, vitamin C, vitamin E or folate, which were also inversely related to gastric cancer risk. When these nutrients were analyzed simultaneously, the inverse association was mainly with beta-carotene. The intake of processed meats and bacon was positively associated with gastric cancer risk, but primarily in men. When we simultaneously adjusted these meats for the intake of the different vegetables, the association was no longer significant.
These findings provide additional support that the consumption of dark green and yellow vegetables are protective against adenocarcinoma of the distal stomach.
研究饮食及其他因素与远端胃癌的关联。
采用定量食物频率问卷对300例患者和446名基于人群的对照者进行访谈，该问卷列出了250多种食物。问卷还包括吸烟史、饮酒情况、教育程度、病史、用药情况以及癌症家族史等信息。
吸烟、胃癌家族史和胃溃疡个人史与胃癌呈正相关，而教育程度和既往使用非甾体抗炎药与风险呈负相关。食用所有蔬菜，主要是深绿色、浅绿色和黄色蔬菜，可降低风险。这些蔬菜中的许多都含有β-胡萝卜素、维生素C、维生素E或叶酸，它们也与胃癌风险呈负相关。当同时分析这些营养素时，负相关主要与β-胡萝卜素有关。加工肉类和培根的摄入量与胃癌风险呈正相关，但主要在男性中。当我们同时针对不同蔬菜的摄入量对这些肉类进行调整后，这种关联不再显著。
这些发现进一步支持了食用深绿色和黄色蔬菜可预防远端胃癌腺癌的观点。
