You W C, Blot W J, Chang Y S, Ershow A, Yang Z T, An Q, Henderson B E, Fraumeni J F, Wang T G
Beijing Institute for Cancer Research, People's Republic of China.
J Natl Cancer Inst. 1989 Jan 18;81(2):162-4. doi: 10.1093/jnci/81.2.162.
Interviews with 564 patients with stomach cancer and 1,131 controls in an area of China where gastric cancer rates are high revealed a significant reduction in gastric cancer risk with increasing consumption of allium vegetables. Persons in the highest quartile of intake experienced only 40% of the risk of those in the lowest. Protective effects were seen for garlic, onions, and other allium foods. Although additional research is needed before etiologic inferences can be made, the findings are consistent with recent reports of tumor inhibition following administration of allium compounds in experimental animals.
在中国胃癌发病率较高地区，对564例胃癌患者和1131名对照者进行的访谈显示，随着葱属蔬菜摄入量的增加，胃癌风险显著降低。摄入量处于最高四分位数的人群的风险仅为最低四分位数人群的40%。大蒜、洋葱和其他葱属食物都有保护作用。尽管在得出病因推断之前还需要进一步研究，但这些发现与最近关于在实验动物中施用葱属化合物后抑制肿瘤的报道一致。
