Somi Mohammad Hossein, Mousavi Seyed Mohsen, Naghashi Shahnaz, Faramarzi Elnaz, Jafarabadi Mohammad Asghari, Ghojazade Morteza, Majdi Alireza, Naseri Alavi Seyed Ahmad
Liver and Gastrointestinal Diseases Research Center, Tabriz University of Medical Sciences, Tabriz, Iran E-mail :
Asian Pac J Cancer Prev. 2015;16(1):283-90. doi: 10.7314/apjcp.2015.16.1.283.
The aims of this case-control study were to assess the correlation between some food habits in the last two decades and gastric cancer in East Azerbaijan of Iran.
In this hospital based case control study, 616 patients (212 gastric cancer patients, 404 cancer free patients) were recruited. Food habits of patients over the past two decades were assessed with a structured questionnaire. We used conditional logistic regression analysis for estimating crude and adjusted odds ratios (OR) and their respective 95% confidence intervals (95%CI).
In this study, over-eating, consumption of high fat milk and yogurt and especial types of cheese increased the risk of gastric cancer (All<0.05). Consumption of such especial cheeses such as Koze and Khiki increased the risk of gastric cancer by 12.6 fold (95% CI:1.99-79.36) and 7.36 fold (95% CI:1.33- 40.54), respectively. In addition, high fat food, moldy food, and pickled vegetables consumption as well as reuse of cooking oil for frying were significantly associated with gastric cancer risk. Furthermore, intake of Ghorme (deep fried meat) was positively correlated with gastric cancer risk (OR:1.31;95%CI: 0.91-1.87).
It can be confirmed that particular food habits which have been very common in East-Azerbaijan in the last two past decades increase risk of gastric cancer. According to our results and taking into account the long latency period of gastric cancer it can be concluded that nutrition education for a healthy diet should be performed from early childhood. However, further well designed cohort studies are needed to achieve more clear results.
本病例对照研究旨在评估伊朗东阿塞拜疆地区过去二十年中某些饮食习惯与胃癌之间的相关性。
在这项基于医院的病例对照研究中，招募了616名患者（212名胃癌患者，404名无癌患者）。通过结构化问卷评估患者过去二十年的饮食习惯。我们使用条件逻辑回归分析来估计粗比值比（OR）和调整后的比值比及其各自的95%置信区间（95%CI）。
在本研究中，暴饮暴食、食用高脂肪牛奶和酸奶以及特定类型的奶酪会增加患胃癌的风险（所有P<0.05）。食用诸如Koze和Khiki等特定奶酪会使患胃癌的风险分别增加12.6倍（95%CI：1.99 - 79.36）和7.36倍（95%CI：1.33 - 40.54）。此外，食用高脂肪食物、发霉食物、腌制蔬菜以及重复使用食用油进行油炸与胃癌风险显著相关。此外，食用Ghorme（油炸肉）与胃癌风险呈正相关（OR：1.31；95%CI：0.91 - 1.87）。
可以确认，在过去二十年中东阿塞拜疆地区非常普遍的特定饮食习惯会增加患胃癌的风险。根据我们的研究结果并考虑到胃癌的长潜伏期，可以得出结论，应从幼儿期就开展健康饮食的营养教育。然而，需要进一步设计良好的队列研究以获得更明确的结果。
