摘要
目的研究胃癌的发病的相关危险因素。方法应用病例对照研究方法,对128例胃癌患者和384例正常对照组的相关资料进采用单因素2检验及多因素非条件Logistic回归进行对比分析。结果胃癌患病的危险因素有:喜食煎烤食品、辛辣食物、腌菜、烫食;慢性胃病史;吸烟,饮酒;家族史中一级亲属有胃癌病史。结论改变不良饮食及生活习惯,早期治疗慢性胃部疾病,可减少胃癌的发生机率。
Objective To analYze the associated risk factors of gastric cancer incidence factors. Methods A case-control study, with 128 cases of gastric cancer patients and 384 cases of normal are associated with data using univariate chi-square test and multivariate unconditional Logistic regression comparative analysis. Results There are many risk factors for gastric cancer, suchas eating grilled food, spicy food, pickles, and hot food; suffering from chronic stomach disease history, smoking, drinking and family history of gastric cancer in first-degree relatives. Conclusion We should change the bad eating and living habits, early treatment of chronic stomach disease in order to reduce the incidence of gastric cancer.
出处
《当代医学》
2013年第1期9-10,共2页
Contemporary Medicine
关键词
胃癌
危险因素
Gastric cancer
Risk factors
