Lazarevic K, Nagorni A, Rancic N, Milutinovic S, Stosic L, Ilijev I
Public Health Institute Nis, Nis, Serbia.
J BUON. 2010 Jan-Mar;15(1):89-93.
To examine possible associations between dietary factors and gastric cancer risk among residents in the area of Nis, Serbia.
This hospital based case-control study was conducted at the Clinical Centre Nis between 2005 and 2006. Cases (n=102) with histologically confirmed gastric cancer and matched non-cancer patients (controls, n=204) were interviewed. Diet was assessed using a food frequency questionnaire and odds ratios (OR), 95% confidence interval (95% CI), and p-trends were calculated across tertiles of intake.
High intake of salt, salty meals and hot food were associated with higher risk of gastric cancer. After searching for potential confounders, multivariate logistic regression analysis showed elevated risk for the highest vs. the lowest tertile of intake for smoked and barbecue meat (OR 4.21; 95% CI 1.43-12.37), processed meat (OR 9.17; 95% CI 2.78-15.23), desert (OR 2.85; 95% CI 1.28-6.38), potatoes (OR 4.79; 95% CI 1.44-5.94), pickled vegetables (OR 2.02; 95% CI 1.21-3.0) and milk (OR 5.08; 95% CI 1.59-10.16) intake but reduced for citrus fruits (OR= 0.13, 95% CI 0.03- 0.53), other fruits (OR 0.05; 95% CI 0.02-0.18), allium vegetables (e.g. onion, garlic, leek) (OR 0.11; 95% CI 0.02-0.60) and cooked meat intake (OR 0.07; 95% CI 0.02-0.27). Intake of bread, dairy, fish, legumes and raw and cooked vegetables was not significantly related with gastric cancer risk.
A low risk diet for gastric cancer in the area of Nis should include increased fruits and alliums vegetables consumption and limited processed meat, salt, preserved food, deserts, potatoes and milk intake.
研究塞尔维亚尼斯地区居民饮食因素与胃癌风险之间的可能关联。
本基于医院的病例对照研究于2005年至2006年在尼斯临床中心开展。对102例经组织学确诊的胃癌患者（病例组）和204例匹配的非癌症患者（对照组）进行了访谈。使用食物频率问卷评估饮食情况，并计算摄入量三分位数的比值比（OR）、95%置信区间（95%CI）和p趋势。
高盐、高盐餐和热食摄入与胃癌风险较高相关。在寻找潜在混杂因素后，多因素逻辑回归分析显示，烟熏和烤肉摄入量最高三分位数与最低三分位数相比风险升高（OR 4.21；95%CI 1.43 - 12.37），加工肉类（OR 9.17；95%CI 2.78 - 15.23）、甜点（OR 2.85；95%CI 1.28 - 6.38）、土豆（OR 4.79；95%CI 1.44 - 5.94）、泡菜（OR 2.02；95%CI 1.21 - 3.0）和牛奶（OR 5.08；95%CI 1.59 - 10.16）摄入量也有此情况，但柑橘类水果（OR = 0.13，95%CI 0.03 - 0.53）、其他水果（OR 0.05；95%CI 0.02 - 0.18）、葱属蔬菜（如洋葱、大蒜、韭菜）（OR 0.11；95%CI 0.02 - 0.60）和熟肉摄入量（OR 0.07；95%CI 0.02 - 0.27）则降低。面包、乳制品、鱼类、豆类以及生熟蔬菜的摄入量与胃癌风险无显著关联。
尼斯地区预防胃癌的低风险饮食应增加水果和葱属蔬菜的摄入量，减少加工肉类、盐、腌制食品、甜点、土豆和牛奶的摄入量。
