摘要
[目的]探讨饮食因素中高盐饮食及腌制食品的食用与胃癌发病的关联性。[方法]以胃癌组与对照组人群对腌制食品的摄入及偏好高盐饮食的比值比(OR)为效应指标,根据一致性检验的结果,选择Meta分析的随机效应模型对OR进行合并,并进行偏倚评估。[结果]经筛选符合要求而纳入Meta分析的文献有19篇,其中成组病例-对照研究10篇,配对病例-对照研究9篇。以偶尔或不食用腌制食品和低盐饮食组为参比组,经常高盐饮食和食用腌菜、腌肉类食品者发生胃癌的危险性升高,合并OR(95%CI)分别为1.58(1.25～2.00)、1.64(1.08～2.48)、1.67(1.27～2.20)。[结论]摄入腌制食品和高盐饮食可能是胃癌的危险因素。
[ Objective ] To explore the possible relation between salty or pickled foods and gastric cancer. [ Methods ] Odds ratio（ OR ）was chosen as the index to analyze the relationship between salty or pickled foods and gastric cancer in case and control population. According to the homogeneity test, the random effect model was used to calculate the combined OR and evaluate the bias. [ Results ] Nineteen articles were involved in present study, including 10 case-control studies of group randomized design, and 9 of paired randomized design. Subjects who had eaten salty, pickled vegetables or meat foods frequently had higher gastric cancer risk than those who had seldom or never eaten. Combined ORs （ 95%CI ） of Meta-analysis were 1.58 （ 1.25-2.00 ）, 1.64 （ 1.08-2.48 ）, 1.67 （ 1.27-2.20 ）, respectively. [ Conclusion ] Intake of more salty or pickled foods is a possible risk factor of gastric cancer.
出处
《环境与职业医学》
CAS
北大核心
2009年第3期263-266,270,共5页
Journal of Environmental and Occupational Medicine
基金
国家自然基金(编号:30872176)
苏州大学医学发展基金重点项目(编号:EE126765)
关键词
胃肿瘤
循证医学
饮食因素
META分析
高盐饮食
腌制食品
gastric cancer
evidence-based medicine
dietary factors
Meta-analysis
salty foods
pickled foods
