Department of Food and Nutrition, Gangneung-Wonju National University College of Life Science, 7 Jukheon-gil, Gangneung-si 25457, Korea.
Division of Gastroenterology, Department of Internal Medicine, Hanyang University Guri Hospital, 153 Gyeongchun-ro, Guri-si 11923, Korea.
Nutrients. 2022 May 27;14(11):2233. doi: 10.3390/nu14112233.
The incidence of gastric cancer is high in Korea, and dietary factors are important risk factors for gastric cancer. This study examined whether gastric cancer risk was related to dietary factors that directly irritate the stomach wall. This case−control study consisted of 308 matched pairs of gastric cancer cases and controls recruited from 2002 to 2006 at two hospitals in Korea. Dietary assessments were completed using a food frequency questionnaire and a dietary habit questionnaire. Gastric cancer risk was increased for high meal frequency of >3 vs. low meal frequency of ≤3 times per day, overeating vs. not overeating, and preferred vs. not preferred spicy or salty foods. Furthermore, participants with dietary factors of high meal frequency, overeating, and preference for spicy or salty foods elevated the risk of gastric cancer compared to those with low meal frequency, not overeating, and not preferring spicy or salty foods, simultaneously. In conclusion, gastric cancer risk was significantly increased in people with dietary factors that irritate the stomach wall, such as high meal frequency, overeating, and preference for spicy or salty foods.
韩国的胃癌发病率很高，饮食因素是胃癌的重要危险因素。本研究旨在探讨直接刺激胃壁的饮食因素是否与胃癌风险相关。这项病例对照研究于 2002 年至 2006 年在韩国的两家医院招募了 308 对胃癌病例和对照进行匹配。饮食评估采用食物频率问卷和饮食习惯问卷进行。与每天≤3 次的低餐频相比，高餐频（>3 次/天）、暴饮暴食和喜欢辛辣或咸食与胃癌风险增加相关。此外，与低餐频、不过量进食和不喜欢辛辣或咸食的参与者相比，同时具有高餐频、暴饮暴食和喜欢辛辣或咸食等饮食因素的参与者，胃癌风险显著增加。总之，高餐频、暴饮暴食和喜欢辛辣或咸食等刺激胃壁的饮食因素会显著增加胃癌风险。
