Kurosawa Michiko, Kikuchi Shogo, Xu Jun, Inaba Yutaka
Department of Epidemiology and Environmental health, Juntendo University School of Medicine, Tokyo, Japan.
J Gastroenterol Hepatol. 2006 Nov;21(11):1681-6. doi: 10.1111/j.1440-1746.2006.04290.x.
Although many case-control and experimental studies have shown that highly salted foods are risk factors for stomach cancer, only a few cohort studies have supported the relationship.
In a cohort study conducted in a rural area of Japan, 8035 residents aged over 30 years (approx. 55% were female) filled out a questionnaire. Seventy-six of them died from stomach cancer during an 11-year follow-up period. In the questionnaire, intake frequencies of 29 food items, smoking and drinking habits were investigated. Tsukemono (pickled vegetables) and tsukudani (foods deep boiled in soy sauce) are highly salted foods in the area. Frequency of each food item intake was classified into three levels, and age- and sex-adjusted risks were calculated using proportional hazard models.
In the final model obtained by backward elimination, frequent intake of tsukemono and tsukudani and that of mountain herbs remained as significant risk factors. Compared with the least frequent intake, risk (95% confidence interval) of the most frequent intake was 5.4 (1.8-16.3) for highly salted foods (P for trend < 0.01) and 3.7 (1.4-9.6) for mountain herbs (P for trend = 0.04).
Highly salted foods and mountain herbs were important risk factors for death from stomach cancer.
尽管许多病例对照研究和实验研究表明，高盐食物是胃癌的危险因素，但仅有少数队列研究支持这种关联。
在日本农村地区进行的一项队列研究中，8035名30岁以上居民（约55%为女性）填写了一份问卷。在11年的随访期内，其中76人死于胃癌。问卷中调查了29种食物的摄入频率、吸烟和饮酒习惯。腌制蔬菜和炖煮酱油食物是该地区的高盐食物。每种食物的摄入频率分为三个等级，并使用比例风险模型计算年龄和性别调整后的风险。
在通过向后逐步回归得到的最终模型中，经常摄入腌制蔬菜、炖煮酱油食物和山野菜仍然是显著的危险因素。与摄入频率最低组相比，高盐食物摄入频率最高组的风险（95%置信区间）为5.4（1.8 - 16.3）（趋势P值<0.01），山野菜为3.7（1.4 - 9.6）（趋势P值 = 0.04）。
高盐食物和山野菜是胃癌死亡的重要危险因素。
