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采用流行病学调查方法对 41例胃癌患者及 41例非消化道疾病和非肿瘤对照者 ,筛选出致胃癌的环境危险因素 ;应用多聚酶链式反应 (polymerasechainreaction ,PCR)方法对其外周血细胞进行GSTM1基因检测。结果发现胃癌组GSTM1基因缺失率为 5 8 5 % ,对照组为 34 1% ,两组差异有统计学意义 (χ2 =3 972 ,p <0 0 5 ,OR =2 72 4)。同时暴露于吸烟 ,经常吃皮蛋、咸蛋 ,吃硬果类食物 ,吃臭豆腐、腐乳各环境危险因素中 ,病例组GSTM1基因缺失率均显著高与对照组 (χ2 =4 6 2 8,p <0 0 5 ,OR =4 0 39;χ2 =4 42 6 ,P <0 0 5 ,OR =7 0 0 0 ;χ2 =6 312 ,P <0 0 5 ,OR =5 5 6 4;Fisher检验P =0 0 31,OR =4 5 5 0 )。提示GSTM1基因缺失与胃癌易感性有关 ;GSTM1基因缺失与吸烟 ,经常暴露于吃皮蛋、咸蛋 ,吃硕果类食物 ,吃臭豆腐、腐乳这些环境危险因素中对胃癌有协同作用
Epidemiological investigation methods were used to screen 41 cases of gastric cancer patients and 41 cases of non-digestive diseases and non-tumor controls. Environmental risk factors for gastric cancer were screened; GSTM1 was applied to peripheral blood cells by polymerase chain reaction (PCR) method. DNA Testing. The results showed that the rate of GSTM1 gene deletion was 585.0% in the gastric cancer group and 34.1% in the control group. There was a statistically significant difference between the two groups (χ2 = 3 972, p <0 05, OR = 274). At the same time exposed to smoking, often eating preserved eggs, salted eggs, eating hard fruit foods, eating stinky tofu, fermented bean curd and other environmental risk factors, the case group GSTM1 gene deletion rate was significantly higher with the control group (χ2 = 4 6 2 8,p <0 0 5, OR = 4 0 39; χ 2 = 4 42 6 , P <0 0 5, OR = 7 0 0 0; χ 2 = 6 312, P <0 0 5, OR = 5 5 6 4; Fisher’s test P =0 0 31, OR = 4 5 5 0 ). It is suggested that the deletion of GSTM1 gene is related to the susceptibility of gastric cancer; GSTM1 gene deletion and smoking are often exposed to preserved eggs, salted eggs, eating fruit, eating stinky tofu and fermented bean curd. These environmental risk factors have a synergistic effect on gastric cancer.