Kim Hyun Ja, Kim Mi Kyung, Chang Woong Ki, Choi Ho Soon, Choi Bo Youl, Lee Sang Sun
Department of Preventive Medicine, Hanyang University College of Medicine, Seoul, Korea.
Nutr Cancer. 2005;52(2):138-46. doi: 10.1207/s15327914nc5202_4.
To examine the effects of dietary factor and Helicobacter pylori (H. pylori) infection with emphasis on vitamin intake on the risk of gastric cancer (GC), we conducted a case-control study in South Korea, a high-risk area for GC. Trained dietitians interviewed 136 cases histologically diagnosed with GC. An equal number of hospital controls was selected by matching sex and age. High dietary intakes of vegetable fat [odds ratio (OR) = 0.35; 95% confidence interval (CI) = 0.15-0.83], folate (OR = 0.35; 95% CI = 0.13-0.96), and antioxidants, such as vitamin A (OR = 0.34; 95% CI = 0.13-0.83), beta-carotene (OR = 0.33; 95% CI = 0.13-0.82), vitamin C (OR = 0.26; 95% CI = 0.09-0.72), and vitamin E (OR = 0.41; 95% CI = 0.17-1.01), were shown to have a protective effect on GC risk using a multivariate model adjusting for foods significantly related to GC in our previous study (charcoal grilled beef, spinach, garlic, mushroom, and a number of types of kimchi) and supplement use. When stratified according to H. pylori infection, high intakes of vitamin C (OR = 0.10; 95% CI = 0.02-0.63) and vitamin E (OR = 0.16; 95% CI = 0.03-0.83) exhibited highly significant inverse associations with GC among the H. pylori-infected subjects compared with noninfected individuals. GC risk was significantly decreased only when consumption levels for two of these vitamins were high. Our findings suggest that high intake of antioxidant vitamins contribute to the reduction of GC risk and that GC risk in Korea may be decreased by encouraging those with H. pylori infection to increase their intake of antioxidant vitamins.
为了研究饮食因素和幽门螺杆菌（H. pylori）感染，尤其是维生素摄入对胃癌（GC）风险的影响，我们在胃癌高风险地区韩国开展了一项病例对照研究。训练有素的营养师对136例经组织学诊断为胃癌的患者进行了访谈。通过匹配性别和年龄选择了同等数量的医院对照。在对我们之前研究中与胃癌显著相关的食物（炭烤牛肉、菠菜、大蒜、蘑菇和多种泡菜）及补充剂使用情况进行多变量模型调整后，蔬菜脂肪的高摄入量[比值比（OR）=0.35；95%置信区间（CI）=0.15 - 0.83]、叶酸（OR = 0.35；95% CI = 0.13 - 0.96）以及抗氧化剂，如维生素A（OR = 0.34；95% CI = 0.13 - 0.83）、β-胡萝卜素（OR = 0.33；95% CI = 0.13 - 0.82）、维生素C（OR = 0.26；95% CI = 0.09 - 0.72）和维生素E（OR = 0.41；95% CI = 0.17 - 1.01），均显示出对胃癌风险有保护作用。根据幽门螺杆菌感染情况进行分层时，与未感染个体相比，幽门螺杆菌感染患者中维生素C的高摄入量（OR = 0.10；95% CI = 0.02 - 0.63）和维生素E的高摄入量（OR = 0.16；95% CI = 0.03 - 0.83）与胃癌呈现出高度显著的负相关。仅当这两种维生素的消费水平都较高时，胃癌风险才会显著降低。我们的研究结果表明，抗氧化维生素的高摄入量有助于降低胃癌风险，并且通过鼓励幽门螺杆菌感染患者增加抗氧化维生素的摄入量，韩国的胃癌风险可能会降低。
