论文部分内容阅读
目的 探讨胃癌发病的危险因素。方法 选磁县肿瘤防治所登记的肿瘤发病资料中的 370例胃癌患者做 1∶1比例对照研究。结果 饮食软硬适中OR =0 54,常吃大蒜OR =0 72 5,10年前饮用山泉水OR =32 166,低体质指数OR =2 173,婚烟生活OR =2 673,10年前食用水果OR =0 538,10年前食用杂粮OR =0 691,精神创伤OR =11 891,有胃溃疡病史OR =39 2 62 ,做菜喜用煮OR =0 50 4 ,有浅表性胃炎OR =2 1 753。结论 过去饮用山泉水、低体质指数、婚姻生活不和谐、有精神创伤、有胃溃疡病史及浅表性胃炎病史为胃癌的危险因素 ;而饮食饮硬适中、食用大蒜、过去食用水果较多、过去食用杂粮较多及烹调喜用煮的方式为胃癌的保护因素。
Objective To explore the risk factors of gastric cancer. Methods 370 patients with gastric cancer registered in the tumor incidence data collected by the Cancer Prevention and Control Institute of Xuanceng County were compared with a 1:1 ratio. Results Moderate dietary softness OR = 0 54, Eat garlic OR = 0 72 5, Drinking mountain spring OR = 32 166 10 years ago, Low body mass index OR = 2 173, Marriage OR = 2 673, 10 years ago Fruit OR = 0 538, 10 years ago, edible grains OR =0 691, trauma OR = 11 891, history of gastric ulcer OR = 39 2 62, cooking like cooking OR =0 50 4 , with superficial gastritis OR =2 1 753. Conclusion Drinking water from spring, low body mass index, disharmonious marriage life, trauma, history of gastric ulcer, and history of superficial gastritis are risk factors for gastric cancer; dietary hard drinks are moderate, garlic is consumed, and there are more fruits in the past. In the past, more foods were eaten and cooking was used as a protective factor for gastric cancer.