AIM: To investigate the clinical epidemiological characteristics of gastric cancer in the Hehuang valley, China, to provide a reference for treatment and prevention of regional gastric cancer.
AIM To explore the relationship betweenconsumption of fish sauce and the risk of gastriccancer in Fujian Province.METHODS An ecological study was carriedout.A total of 11000 subjects from 55 townshipswere randomly sel...AIM To explore the relationship betweenconsumption of fish sauce and the risk of gastriccancer in Fujian Province.METHODS An ecological study was carriedout.A total of 11000 subjects from 55 townshipswere randomly selected from 10 counties withinFujian Province.All subjects were localresidents who had been living in Fujian Provincefor more than 20 years,within the age group of45-74 years.Trained interviewers conductedface-to-face interviews with a standardizedquestionnaire,which covered the frequency andamount of food intake,dietary habit,tobaccoand alcohol consumption and history of chronicgastric diseases.Univariate and multivariateanalyses were performed using Epi-info and SASstatistical packages,respectively.RESULTS A significant correlation betweenmonthly consumption of fish sauce and mortalityof gastric cancer was found.Pearson’scoefficient of correlation was statisticallysignificant with r=0.7356 for males,r=0.5246for females(P【0.01).In the multivariateanalysis,consumption of fish sauce still showedan association with the risk of gastric cancer.No significant positive correlation betweenesophagus cancer,liver cancer,colon cancerand consumption of fish sauce were observed.CONCLUSION Long-term intake of fish saucemay be related to high mortality of gastriccancer.Consumption of fish sauce might be oneof important and unique etiologic factors ofgastric cancer in Fujian Province.Furtherstudies are needed to confirm this ecologicalstudy.展开更多
Hypervigilance and symptoms anticipation,visceral hypersensitivity and gastroduodenal sensorimotor abnormalities account for the varied clinical presentation of functional dyspepsia(FD)patients.Many patients recognize...Hypervigilance and symptoms anticipation,visceral hypersensitivity and gastroduodenal sensorimotor abnormalities account for the varied clinical presentation of functional dyspepsia(FD)patients.Many patients recognize meals as the main triggering factor;thus,dietary manipulations often represent the first-line management strategy in this cohort of patients.Nonetheless,scarce quality evidence has been produced regarding the relationship between specific foods and/or macronutrients and the onset of FD symptoms,resulting in nonstandardized nutritional approaches.Most dietary advises are indeed empirical and often lead to exclusion diets,reinforcing in patients the perception of“being intolerant”to food and self-perpetuating some of the very mechanisms underlying dyspepsia physiopathology(i.e.,hypervigilance and symptom anticipation).Clinicians are often uncertain regarding the contribution of specific foods to dyspepsia physiopathology and dedicated professionals(i.e.,dietitians)are only available in tertiary referral settings.This in turn,can result in nutritionally unbalanced diets and could even encourage restrictive eating behaviors in severe dyspepsia.In this review,we aim at evaluating the relationship between dietary habits,macronutrients and specific foods in determining FD symptoms.We will provide an overview of the evidence-based nutritional approach that should be pursued in these patients,providing clinicians with a valuable tool in standardizing nutritional advises and discouraging patients from engaging into indiscriminate food exclusions.展开更多
Objective To investigate the prevalence of nonalcoholic fatty liver disease （NAFLD） in different university categories and its association with lifestyle/dietary habits. Methods A cross-sectional study was carried o...Objective To investigate the prevalence of nonalcoholic fatty liver disease （NAFLD） in different university categories and its association with lifestyle/dietary habits. Methods A cross-sectional study was carried out on 9 378 faculty members and staff who participated in an annual health checkup at three universities selected by random cluster sampling. Demographic, anthropometric, biochemical indices and abdominal ultrasound measurements were collected. A nested case-control study was conducted with 200 NAFLD cases and 200 controls matched by gender, age （±3 years）, and university. Results The overall prevalence of NAFLD was 10.3% （13.7% in males and 6.8% in females）. The prevalence was significantly higher in the science and engineering university {22.1%） than in the comprehensive universities with （6.4%） and without （10.9%） medical colleges. Obesity/overweight, hyperlipidemia, diabetes mellitus, and family history of NAFLD were independently associated with higher risk of NAFLD, as were frequent consumption of desserts and salty/spicy foods. Using nutritional supplements was a protective factor against NAFLD. Intake of coarse cereals, potatoes, vegetables, fruits, and milk was significantly lower, and intake of red meat, viscera, candies and pastries, cooking oil, and total energy was significantly higher in participants with NAFLD than in controls. Conclusion Science and engineering university faculty and staff are key targets for NAFLD prevention. NAFLD is closely associated with age, gender, university type, metabolic diseases, and lifestyle/dietary habits.展开更多
Chemical waste compositions are important for municipal solid waste management, as they determine the pollution potentials from different waste strategies. A representative dataset for chemical characteristics of indi...Chemical waste compositions are important for municipal solid waste management, as they determine the pollution potentials from different waste strategies. A representative dataset for chemical characteristics of individual waste fractions is frequently required to assess chemical waste composition, but it is usually reported in developed countries and not in developing countries. In this study, a dataset for Chinese waste was established through careful data screening and assessment, named as CN dataset. Meanwhile, a dataset for Danish waste（DK dataset） was also summarized based on previous studies. In order to quantitatively evaluate the reliabilities of CN and DK datasets, the chemical waste compositions in four Chinese cities were estimated by utilizing both of them, respectively. It is indicated that the usage of CN datasets led to significantly lower discrepancies from the actual values based on laboratory analysis in most cases. Within the datasets, the moisture contents of food waste, paper, textiles, and plastics, the carbon content of food waste, as well as the oxygen content of plastics would induce significant divergences, which should be paid special attention when gathering the information. In addition, the fractional waste compositions in China showed similar features with other developing countries but differ significantly with developed countries. Thus the above-mentioned conclusions could also be true in other developing countries.展开更多
AIM To explore the relationship between consumption of fish sauce, other dietary factors, living habits and the risk of gastric cancer. METHODS From May 1994 to July 1995, a population based 1∶2 case control stu...AIM To explore the relationship between consumption of fish sauce, other dietary factors, living habits and the risk of gastric cancer. METHODS From May 1994 to July 1995, a population based 1∶2 case control study was carried out in high risk areas of gastric cancer, Changle and Fuqing cities, Fujian Province. Totally 272 cases and 544 age, gender matched controls were included. Risk state analyses were made by ASRS package. RESULTS Risk state single factor analysis indicated that gastric cancer risk rose with high intake of fish sauce (OR=2 57), salted vegetables (OR=1 41), salted or fried fish and small shrimps (OR=1 57), low consumption of fresh vegetables (OR=1 95), fresh citrus fruits (OR=1 41), other fresh fruits (OR=1 31), green tea (OR=1 72), exposure to moldy foods (OR=2 32), irregular dinners (OR=5 47) and familial history of malignancy (OR=3 27). No significant relationship was observed between smoking, drinking, salt intake, use of refrigerator and gastric cancer risk. The results of risk state conditional Logistic regression showed that fish sauce, salted or dried fish and small shrimps, irregular dinners, familial history of malignancy were included in the best risk set. The summary ARs for the four factors was 75 49%. CONCLUSION High intake of fish sauce, salted foods, moldy foods, irregular dinners and familial history of malignancy were possible risk factors for gastric cancer, whereas fresh vegetables and fruits and green tea might have protective effects for gastric cancer.展开更多
基金Supported by Basic Research Foundation of Qinghai Province,No.2011-Z-730
文摘AIM: To investigate the clinical epidemiological characteristics of gastric cancer in the Hehuang valley, China, to provide a reference for treatment and prevention of regional gastric cancer.
基金Natural Science Foundation of Fujian Province,China,No.K98036
文摘AIM To explore the relationship betweenconsumption of fish sauce and the risk of gastriccancer in Fujian Province.METHODS An ecological study was carriedout.A total of 11000 subjects from 55 townshipswere randomly selected from 10 counties withinFujian Province.All subjects were localresidents who had been living in Fujian Provincefor more than 20 years,within the age group of45-74 years.Trained interviewers conductedface-to-face interviews with a standardizedquestionnaire,which covered the frequency andamount of food intake,dietary habit,tobaccoand alcohol consumption and history of chronicgastric diseases.Univariate and multivariateanalyses were performed using Epi-info and SASstatistical packages,respectively.RESULTS A significant correlation betweenmonthly consumption of fish sauce and mortalityof gastric cancer was found.Pearson’scoefficient of correlation was statisticallysignificant with r=0.7356 for males,r=0.5246for females(P【0.01).In the multivariateanalysis,consumption of fish sauce still showedan association with the risk of gastric cancer.No significant positive correlation betweenesophagus cancer,liver cancer,colon cancerand consumption of fish sauce were observed.CONCLUSION Long-term intake of fish saucemay be related to high mortality of gastriccancer.Consumption of fish sauce might be oneof important and unique etiologic factors ofgastric cancer in Fujian Province.Furtherstudies are needed to confirm this ecologicalstudy.
文摘Hypervigilance and symptoms anticipation,visceral hypersensitivity and gastroduodenal sensorimotor abnormalities account for the varied clinical presentation of functional dyspepsia(FD)patients.Many patients recognize meals as the main triggering factor;thus,dietary manipulations often represent the first-line management strategy in this cohort of patients.Nonetheless,scarce quality evidence has been produced regarding the relationship between specific foods and/or macronutrients and the onset of FD symptoms,resulting in nonstandardized nutritional approaches.Most dietary advises are indeed empirical and often lead to exclusion diets,reinforcing in patients the perception of“being intolerant”to food and self-perpetuating some of the very mechanisms underlying dyspepsia physiopathology(i.e.,hypervigilance and symptom anticipation).Clinicians are often uncertain regarding the contribution of specific foods to dyspepsia physiopathology and dedicated professionals(i.e.,dietitians)are only available in tertiary referral settings.This in turn,can result in nutritionally unbalanced diets and could even encourage restrictive eating behaviors in severe dyspepsia.In this review,we aim at evaluating the relationship between dietary habits,macronutrients and specific foods in determining FD symptoms.We will provide an overview of the evidence-based nutritional approach that should be pursued in these patients,providing clinicians with a valuable tool in standardizing nutritional advises and discouraging patients from engaging into indiscriminate food exclusions.
基金supported by the Fundamental Research Funds for the Central Universities of the Ministry of Education(2010SCU21002)the Key Technology R&D Program of Sichuan Province(09ZC1270-16)
文摘Objective To investigate the prevalence of nonalcoholic fatty liver disease （NAFLD） in different university categories and its association with lifestyle/dietary habits. Methods A cross-sectional study was carried out on 9 378 faculty members and staff who participated in an annual health checkup at three universities selected by random cluster sampling. Demographic, anthropometric, biochemical indices and abdominal ultrasound measurements were collected. A nested case-control study was conducted with 200 NAFLD cases and 200 controls matched by gender, age （±3 years）, and university. Results The overall prevalence of NAFLD was 10.3% （13.7% in males and 6.8% in females）. The prevalence was significantly higher in the science and engineering university {22.1%） than in the comprehensive universities with （6.4%） and without （10.9%） medical colleges. Obesity/overweight, hyperlipidemia, diabetes mellitus, and family history of NAFLD were independently associated with higher risk of NAFLD, as were frequent consumption of desserts and salty/spicy foods. Using nutritional supplements was a protective factor against NAFLD. Intake of coarse cereals, potatoes, vegetables, fruits, and milk was significantly lower, and intake of red meat, viscera, candies and pastries, cooking oil, and total energy was significantly higher in participants with NAFLD than in controls. Conclusion Science and engineering university faculty and staff are key targets for NAFLD prevention. NAFLD is closely associated with age, gender, university type, metabolic diseases, and lifestyle/dietary habits.
基金supported by the National Environmental Protection Standard Project(2015-4)the Shanghai Technical Standard Projects(Nos.14DZ0501500,DB31ZB5-15043)
文摘Chemical waste compositions are important for municipal solid waste management, as they determine the pollution potentials from different waste strategies. A representative dataset for chemical characteristics of individual waste fractions is frequently required to assess chemical waste composition, but it is usually reported in developed countries and not in developing countries. In this study, a dataset for Chinese waste was established through careful data screening and assessment, named as CN dataset. Meanwhile, a dataset for Danish waste（DK dataset） was also summarized based on previous studies. In order to quantitatively evaluate the reliabilities of CN and DK datasets, the chemical waste compositions in four Chinese cities were estimated by utilizing both of them, respectively. It is indicated that the usage of CN datasets led to significantly lower discrepancies from the actual values based on laboratory analysis in most cases. Within the datasets, the moisture contents of food waste, paper, textiles, and plastics, the carbon content of food waste, as well as the oxygen content of plastics would induce significant divergences, which should be paid special attention when gathering the information. In addition, the fractional waste compositions in China showed similar features with other developing countries but differ significantly with developed countries. Thus the above-mentioned conclusions could also be true in other developing countries.
文摘AIM To explore the relationship between consumption of fish sauce, other dietary factors, living habits and the risk of gastric cancer. METHODS From May 1994 to July 1995, a population based 1∶2 case control study was carried out in high risk areas of gastric cancer, Changle and Fuqing cities, Fujian Province. Totally 272 cases and 544 age, gender matched controls were included. Risk state analyses were made by ASRS package. RESULTS Risk state single factor analysis indicated that gastric cancer risk rose with high intake of fish sauce (OR=2 57), salted vegetables (OR=1 41), salted or fried fish and small shrimps (OR=1 57), low consumption of fresh vegetables (OR=1 95), fresh citrus fruits (OR=1 41), other fresh fruits (OR=1 31), green tea (OR=1 72), exposure to moldy foods (OR=2 32), irregular dinners (OR=5 47) and familial history of malignancy (OR=3 27). No significant relationship was observed between smoking, drinking, salt intake, use of refrigerator and gastric cancer risk. The results of risk state conditional Logistic regression showed that fish sauce, salted or dried fish and small shrimps, irregular dinners, familial history of malignancy were included in the best risk set. The summary ARs for the four factors was 75 49%. CONCLUSION High intake of fish sauce, salted foods, moldy foods, irregular dinners and familial history of malignancy were possible risk factors for gastric cancer, whereas fresh vegetables and fruits and green tea might have protective effects for gastric cancer.
