Department of Statistics and Epidemiology, School of Medicine, Xi'an Jiaotong University, Xi'an, Shaanxi Province, China.
J Am Coll Nutr. 2012 Oct;31(5):375-84. doi: 10.1080/07315724.2012.10720447.
The aim of this study was to investigate the relationships among Helicobacter pylori, dietary factors, and the risk of noncardia gastric cancer in a hospital-based case-control study in China.
A case-control study of noncardia gastric cancer was performed at 3 hospitals in Xi'an, China, between September 2008 and July 2010. Participants were 257 men and women with histologically diagnosed primary noncardia gastric cancer and 514 sex- and age-matched (± 5 years) control subjects selected from the communities where the cases were living when diagnosed. A questionnaire was used to obtain information regarding potential risk factors, including diet, and blood samples were obtained to examine H pylori infection status.
Positive H pylori status (odds ratio [OR], 3.2; 95% confidence interval [CI], 0.8-5.9) and high consumption of pickled foods (OR, 27.1; 95%, 8.7-79.1) appeared to increase the risk of noncardia gastric cancer, whereas high consumption of vegetables (OR, 0.3; 95% CI, 0.1-0.89), fruits (OR, 0.2; 95% CI, 0.09-0.81), and soya products (OR, 0.04; 95% CI, 0.01-0.3) appeared to decrease the risk. Consumption of meat, cereals, tubers, eggs, oils, nuts, fish, fresh fruit, and red meat was not clearly associated with risk. Effect modification was observed, such that a relatively high consumption of fruit and vegetables appeared to attenuate the association of H pylori with risk of noncardia gastric cancer (p < 0.05).
Our data suggest that noncardia gastric cancer is highly preventable through modifications in dietary habits. Given the prevalence of H pylori infection worldwide, information regarding potential interaction between H pylori and lifestyle factors in gastric cancer development, including the dietary factors examined in our study, may prove valuable in future efforts at prevention.
本研究旨在通过在中国的一项医院病例对照研究，调查幽门螺杆菌、饮食因素与非贲门胃癌风险之间的关系。
2008 年 9 月至 2010 年 7 月，在中国西安的 3 家医院进行了一项非贲门胃癌病例对照研究。研究对象为 257 名经组织学诊断为原发性非贲门胃癌的男性和女性患者，以及 514 名性别和年龄（± 5 岁）相匹配的对照组患者，这些对照组患者来自病例确诊时居住的社区。使用问卷获取潜在危险因素（包括饮食）的信息，并采集血样检测幽门螺杆菌感染情况。
幽门螺杆菌阳性状态（比值比[OR]，3.2；95%置信区间[CI]，0.8-5.9）和高腌制食品摄入量（OR，27.1；95%CI，8.7-79.1）似乎增加了非贲门胃癌的风险，而蔬菜（OR，0.3；95%CI，0.1-0.89）、水果（OR，0.2；95%CI，0.09-0.81）和豆制品（OR，0.04；95%CI，0.01-0.3）的高摄入量则降低了风险。肉类、谷物、块茎、鸡蛋、油、坚果、鱼类、新鲜水果和红肉的摄入量与风险无明显关联。还观察到了效应修饰，即水果和蔬菜的相对高摄入量似乎减弱了幽门螺杆菌与非贲门胃癌风险之间的关联（p < 0.05）。
我们的数据表明，通过饮食习惯的改变，非贲门胃癌是高度可预防的。鉴于全球幽门螺杆菌感染的流行，有关幽门螺杆菌与包括我们研究中检查的饮食因素在内的胃癌发生的生活方式因素之间潜在相互作用的信息，在未来的预防工作中可能具有重要价值。
