Lee J K, Park B J, Yoo K Y, Ahn Y O
Department of Family Medicine, Hanyang University College of Medicine, Seoul, Korea.
Int J Epidemiol. 1995 Feb;24(1):33-41. doi: 10.1093/ije/24.1.33.
Stomach cancer is the most common cancer among Koreans. There is wide agreement that dietary factors are important in gastric carcinogenesis, but the role of many Korean food items remains unknown.
A case-control investigation involving 213 incident cases of histologically confirmed stomach cancer and an equal number of controls, matched by age (within 2 years) and sex, was conducted from June 1990 to October 1991.
An increased risk of stomach cancer was noted among those with high consumption of stewed foods such as soybean paste stew and hot pepper-soybean stew, broiled fish, and those who liked salty food. However, mung bean pancake, tofu (soybean curd), cabbage, spinach, and sesame oil decreased the risk of stomach cancer. Stratified analysis by salt in combined foods, such as stewed foods and pickled vegetables, disclosed salt as being an important risk factor. Analysis of cooking methods showed that broiling and salting increased the risk of stomach cancer, but that frying tended to decrease the risk. These results suggest that the cooking method might modify the gastric carcinogenicity of foods. As non-dietary factors, smoking and a family history of stomach cancer increased the risk, but use of a refrigerator decreased the risk of cancer.
Heavy salt consumption and cooking methods like broiling and salting seem to play a major role in gastric carcinogenesis among Koreans.
胃癌是韩国人中最常见的癌症。人们普遍认为饮食因素在胃癌发生过程中很重要，但许多韩国食物的作用仍不明确。
1990年6月至1991年10月进行了一项病例对照研究，涉及213例经组织学确诊的胃癌新发病例以及同等数量的对照，按年龄（相差2岁以内）和性别进行匹配。
食用诸如大酱汤和辣椒大豆汤等炖菜、烤鱼较多以及喜欢咸味食物的人群患胃癌风险增加。然而，绿豆煎饼、豆腐、卷心菜、菠菜和芝麻油可降低胃癌风险。对炖菜和泡菜等复合食物中的盐分进行分层分析发现，盐是一个重要的风险因素。烹饪方法分析表明，烤制和腌制会增加胃癌风险，但油炸往往会降低风险。这些结果表明烹饪方法可能会改变食物的胃癌致癌性。作为非饮食因素，吸烟和胃癌家族史会增加风险，但使用冰箱会降低患癌风险。
高盐摄入以及烤制和腌制等烹饪方法似乎在韩国人的胃癌发生过程中起主要作用。
