Salt taste preference, sodium intake and gastric cancer in China.
Salt taste preference, sodium intake and gastric cancer in China.
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发表时间：
2011
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通讯作者：
Zhiyong Zhang;Xiefu Zhang
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作者：
Zhiyong Zhang;Xiefu Zhang
目的胃癌的危险因素主要是胃细菌、幽门螺杆菌和饮食。通过在中国居民中进行病例对照研究，我们研究了钠摄入量、幽门螺杆菌存在和胃癌风险之间的关系。方法采用以人群为基础的病例对照研究方法，包括235例病例和410例对照。采用问卷调查法对病例组和对照组进行胃癌潜在危险因素的调查，测定所有受试者的嗜盐性，并采用抗H. pylori IgG抗体检测H.pylori感染。使用非条件logistic回归计算风险指标。结果H.pylori感染和吸烟增加胃癌的危险性，OR（95%CI）分别为1.91（1.32-2.79）和1.47（1.05 ~ 2.05）。膳食钠摄入独立增加胃癌的风险。钠摄入量最高（>5g/天）的参与者有较高的胃癌风险[OR（95%CI）= 3.78（1.74-5.44）]。嗜盐7.3g/L和≥ 14.6g/L的人群患胃癌的风险较高[OR（95%）分别为5.36（2.72-10.97）和4.75（2.43-8.85）]。盐味偏好与幽门螺杆菌感染之间存在显著的交互作用（p=0.037）。盐味偏好与钠摄入量显著相关（相关系数=0.46，p< 0.001）。结论盐味偏好试验是一种简单易行的评价盐摄入量遗传特征的方法，本研究证实了胃癌与盐摄入量和幽门螺杆菌相关。
AIM The risk factors mostly strongly associated with gastric cancer are gastric bacteria Helicobacter pylori and diet. By using a case-control study among residents in China, we examined the association between sodium intake, presence of H,pylori, and gastric cancer risk. METHODS A population-based case-control study including 235 cases and 410 controls were used. Potential risk factors of gastric cancer were interview for cases and controls by questionnaire, salt taste preference was measured for all subjects, and IgG antibodies to H,pylori was used for H.pylori infection. Risk measures were calculated using unconditional logistic regression. RESULTS H.pylori infection and smoking increased the risk of gastric cancer, with the OR(95%CI) of 1.91(1.32-2.79) and 1.47(1.05- 2.05), respectively. Dietary sodium intake independently increased the risk of gastric cancer. Participants with the highest sodium intake(>5g/day) had a high gastric cancer risk [OR(95%CI)= 3.78(1.74-5.44)]. Participants with the salt taste preference at 7.3g/L and ≥ 14.6g/L showed higher risk of gastric cancer [OR(95%) for 7.3g/L and ≥ 14.6g/L were 5.36(2.72-10.97) and 4.75(2.43-8.85), respectively]. A significantly interaction was found between salt taste preference and H.pylori infection (p=0.037). Salt taste preference was significantly correlated with sodium intake (Correlation coefficient=0.46, p< 0.001). CONCLUSION Salt taste preference test could be a simple way to evaluate an inherited characteristic of sodium intake, and our study confirms the gastric cancer is associated with sodium intake and H.pylori.