Dorant E, van den Brandt P A, Goldbohm R A, Sturmans F
Department of Epidemiology, University of Limburg, Maastricht, The Netherlands.
Gastroenterology. 1996 Jan;110(1):12-20. doi: 10.1053/gast.1996.v110.pm8536847.
BACKGROUND & AIMS: Results from case-control studies and laboratory tests indicate that consumption of allium vegetables may considerably reduce the risk of stomach cancer. The association between onion and leek consumption, garlic supplement use, and the incidence of stomach carcinoma was studied.
The association was investigated in the Netherlands Cohort Study on diet and cancer, which started in 1986 with 120,852 men and women ranging in age from 55 to 69 years. Dietary data were available for 139 stomach carcinoma cases diagnosed during 3.3 years of follow-up and for 3123 subjects of the randomly selected subcohort.
The rate ratio for stomach carcinoma in the highest onion consumption category (> or = 0.5 onions/day) was 0.50 (95% confidence interval, 0.26-0.95) compared with the lowest category (0 onions/day) after adjustment for other risk factors. The reduction in risk was restricted to carcinoma in the noncardia part of the stomach (P = 0.002) and was also found among subjects without a history of stomach disorders (P = 0.01). The consumption of leeks and the use of garlic supplements were not associated with stomach carcinoma risk.
The Netherlands Cohort Study provides evidence for a strong inverse association between onion consumption and stomach carcinoma incidence.
病例对照研究和实验室检测结果表明，食用葱属蔬菜可能会大幅降低患胃癌的风险。本研究探讨了食用洋葱和韭菜、服用大蒜补充剂与胃癌发病率之间的关联。
在荷兰饮食与癌症队列研究中对这种关联进行了调查。该研究始于1986年，共有120,852名年龄在55至69岁之间的男性和女性参与。在3.3年的随访期间确诊的139例胃癌病例以及随机选择的亚队列中的3123名受试者有饮食数据。
在调整其他风险因素后，洋葱食用量最高组（≥0.5个洋葱/天）的胃癌发病率比最低组（0个洋葱/天）低，发病率比为0.50（95%置信区间为0.26 - 0.95）。风险降低仅限于胃非贲门部的癌症（P = 0.002），在无胃部疾病史的受试者中也观察到了这种情况（P = 0.01）。食用韭菜和服用大蒜补充剂与胃癌风险无关。
荷兰队列研究为食用洋葱与胃癌发病率之间存在强烈的负相关提供了证据。
