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目的 :查明饮食史、疾病史、不良嗜好等诸因素与胃癌的关系。方法 :调查病例和对照的暴露史 ,用非条件L ogistic回归方法计算各因素的比值比和 95 %可信限 ,趋势检验用 χ2M- H检验法。结果 :经混杂因素调整后吸烟、饮酒微弱地增加胃癌危险性。胃慢性疾病史、不良饮食习惯、喜重盐、情绪较差、近些年精神处于压抑状态、婚姻生活不和谐和破裂及人际关系较差等神经精神因素均与胃癌有明显关系。多食用葱蒜类食品可降低胃癌危险性 5 0 %左右。结论 :肿瘤家族史、胃慢性疾病史、不良饮食习惯、及某些神经精神因素与胃癌危险性存在明显的统计学关系 ,多食用葱蒜类可拮抗胃癌的发生。
Purpose : To find out the relationship between various factors such as diet history, disease history, bad habits and gastric cancer. Methods: Investigate the exposure history of cases and controls. Use non-conditional L ogistic regression to calculate the odds ratio of each factor and the 95% confidence limit. The trend test uses the χ2M-H test. RESULTS: Smoking and drinking decreased the risk of gastric cancer after adjustment for confounding factors. Chronic gastric disease history, poor dietary habits, heavy salt, poor mood, recent years of depressed mental state, disharmony and breakdown of married life, and poor interpersonal relationships all have a significant relationship with gastric cancer. More consumption of onion and garlic foods can reduce the risk of gastric cancer by about 50%. Conclusion: The family history of cancer, the history of chronic gastritis, poor eating habits, and certain neuropsychiatric factors have a statistical relationship with the risk of gastric cancer. Eating more onion and garlic can antagonize the occurrence of gastric cancer.