饮食模式与胃癌风险：中国淮河流域居民的一项病例对照研究
Dietary patterns and risk for gastric cancer: A case-control study in residents of the Huaihe River Basin, China.
作者信息
Wu Xiaomin, Zhang Qian, Guo Hong, Wang Ning, Fan Xueqi, Zhang Bin, Zhang Wei, Wang Wanying, Fang Zhongze, Wu Jing
机构信息
Department of Epidemiology and Biostatistics, School of Public Health, Tianjin Medical University, Tianjin, China.
National Center for Chronic and Non-communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, China.
出版信息
Front Nutr. 2023 Jan 23;10:1118113. doi: 10.3389/fnut.2023.1118113. eCollection 2023.
AIM
Evidence linking dietary patterns and the risk of gastric cancer was limited, especially in Chinese populations. This study aimed to explore the association between dietary patterns and the risk of gastric cancer in residents of the Huaihe River Basin, China.
METHODS
The association between dietary patterns and the risk of gastric cancer was investigated through a case-control study. Dietary patterns were identified with factor analysis based on responses to a food frequency questionnaire (FFQ). Gastric cancer was diagnosed according to the International Classification of Diseases, 10th Revision (ICD 10). Odds ratios (s) and 95% confidence intervals (s) were calculated across the tertiles of dietary pattern scores using unconditional logistic regression models.
RESULTS
A total of 2,468 participants were included in this study. Six main dietary patterns were extracted, and those patterns explained 57.09% of the total variation in food intake. After adjusting for demographic characteristics, lifestyle factors, individual disease history, family history of cancer and () infection, comparing the highest with the lowest tertiles of dietary pattern scores, the multivariable s (95% s) were 0.786 (0.488, 1.265; < 0.001) for the flavors, garlic and protein pattern, 2.133 (1.299, 3.502; < 0.001) for the fast food pattern, 1.050 (0.682, 1.617; < 0.001) for the vegetable and fruit pattern, 0.919 (0.659, 1.282; < 0.001) for the pickled food, processed meat products and soy products pattern, 1.149 (0.804, 1.642; < 0.001) for the non-staple food pattern and 0.690 (0.481, 0.989; < 0.001) for the coffee and dairy pattern.
CONCLUSIONS
The specific dietary patterns were associated with the risk of gastric cancer. This study has implications for the prevention of gastric cancer.
目的
饮食模式与胃癌风险之间的关联证据有限，尤其是在中国人群中。本研究旨在探讨中国淮河流域居民饮食模式与胃癌风险之间的关联。
方法
通过病例对照研究调查饮食模式与胃癌风险之间的关联。基于对食物频率问卷（FFQ）的回答，采用因子分析确定饮食模式。根据国际疾病分类第10版（ICD - 10）诊断胃癌。使用无条件逻辑回归模型计算饮食模式得分三分位数的比值比（OR）和95%置信区间（CI）。
结果
本研究共纳入2468名参与者。提取了六种主要饮食模式，这些模式解释了食物摄入量总变异的57.09%。在调整人口统计学特征、生活方式因素、个人疾病史、癌症家族史和（）感染后，将饮食模式得分最高三分位数与最低三分位数进行比较，多变量OR（95%CI）对于风味、大蒜和蛋白质模式为0.786（0.488，1.265；P<0.001），快餐模式为2.133（1.299，3.502；P<0.001），蔬菜和水果模式为1.050（0.682，1.617；P<0.001），腌制食品、加工肉类产品和豆制品模式为0.919（0.659，1.282；P<0.001），副食模式为1.149（0.804，1.642；P<0.001），咖啡和乳制品模式为0.690（0.481，0.989；P<0.001）。
结论
特定的饮食模式与胃癌风险相关。本研究对胃癌的预防具有启示意义。
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