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目的探索肿瘤低发地区上消化道癌症的危险因素和保护因素。方法选择胃癌80例和食管癌63例按年龄、性别和居住地进行1：1配对的病例对照研究。结果上消化道癌的共同危险因素是常吃热烫食物和嗜吃盐腌食物，而每天吃新鲜蔬菜和大葱，以及经常吃生蔬菜和大蒜能降低上消化道癌的危险。结论新鲜蔬菜尤其是大蒜在肿瘤低发地区可能对上消化道癌有一种重要的预防作用。
Objective To explore the risk factors and protective factors of upper gastrointestinal cancer in low tumor areas. Methods A total of 80 cases of gastric cancer and 63 cases of esophageal cancer were selected for the case-control study of 1:1 pairing based on age, sex and place of residence. Results Common risk factors for upper gastrointestinal cancer are eating hot foods and eating salted foods. Eating fresh vegetables and green onions every day, and eating raw vegetables and garlic regularly can reduce the risk of upper gastrointestinal cancer. Conclusion Fresh vegetables, especially garlic, may have an important preventive effect on upper gastrointestinal cancer in areas with low tumor incidence.