Hu J F, Zhang S F, Jia E M, Wang Q Q, Liu S D, Liu Y Y, Wu Y P, Cheng Y T
Department of Epidemiology, Harbin Medical College, China.
Int J Cancer. 1988 Mar 15;41(3):331-5. doi: 10.1002/ijc.2910410302.
A case-control study focusing on the role of single food items was undertaken in the Heilongjiang area, 241 patients with histologically verified stomach cancer and an equal number of controls (with non-neoplastic diseases) matched by age, sex and area of residence being interviewed during a 2-year period. Questions asked covered economic status, occupation, histories of smoking and drinking, diet and dietary habits and disease history. Data concerning the average frequency and quantity of consumption of single food items were obtained by the same interviewer. An inverse association between the consumption of vegetables and stomach cancer was observed whereas high intake of potatoes and of salted and fermented soya paste appeared to be high-risk factors. Specifically, Chinese cabbage plays an important role in reducing the risk of developing stomach cancer.
在黑龙江地区开展了一项针对单一食物项目作用的病例对照研究。在两年时间里，对241例经组织学确诊的胃癌患者以及数量相同的对照者（患有非肿瘤性疾病）进行了访谈，这些对照者在年龄、性别和居住地区方面与病例相匹配。所提问题涵盖经济状况、职业、吸烟和饮酒史、饮食及饮食习惯以及疾病史。关于单一食物项目平均食用频率和食用量的数据由同一名访谈者收集。研究观察到蔬菜摄入量与胃癌之间存在负相关，而土豆、腌制和发酵豆酱的高摄入量似乎是高危因素。具体而言，大白菜在降低患胃癌风险方面发挥着重要作用。
