A prospective study of stomach cancer among a rural Japanese population: a 6-year survey.
A prospective study of stomach cancer among a rural Japanese population: a 6-year survey.
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DOI：
10.1111/j.1349-7006.1992.tb00127.x
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发表时间：
1992-06
期刊：
影响因子：
--
通讯作者：
Matsumoto K
中科院分区：
文献类型：
--
作者：
Kato I;Tominaga S;Matsumoto K
对9753名日本男性和女性进行了胃癌死亡率的前瞻性研究，他们于1985年首次对邮寄的问卷进行了答复，然后随访至1991年5月31日。在随访期间，确定了57例胃癌死亡。与从不吸烟者相比，目前吸烟者的胃癌死亡风险增加（相对风险（RR）= 2.29，95%置信区间（CI）：1.15-4.56），但吸烟量无剂量反应。每天饮酒50毫升或以上的人也比不饮酒的人有更大的风险（RR = 3.05，95%CI：1.35-6.91）。胃癌死亡率与个人食物消费量之间没有关联，除了与水果摄入量呈正相关。然而，在烹饪过程中经常使用烤肉和传统日本沙拉与胃癌死亡率呈正相关（≤3-4/周）。与不频繁使用（≥1-2/月）相比的RR值分别为2.27（95% CI：1-06-4.85）和3.10（95% CI：1.40-6.85）。癌症家族史阳性，尤其是胃癌家族史阳性，显著增加胃癌死亡风险（RR=2.01，95%CI：1.12-3.63）。在对其他变量进行调整后，这些变量的影响仍然存在。
Stomach cancer mortality was prospectively studied among 9753 Japanese men and women who first responded to a mailed questionnaire in 1985 and were then followed through May 31, 1991. During this follow‐up period, 57 stomach cancer deaths were identified. Current smokers had an increased risk of deaths from stomach cancer compared with never smokers (relative risk (RR) = 2.29, 95% confidence interval (CI): 1.15–4.56), but there was no dose‐response to amount of cigarettes smoked. Daily alcohol drinkers who consumed 50 ml or more of alcohol per day also had a greater risk than nondrinkers (RR = 3.05, 95% CI: 1.35–6.91). There was no association between stomach cancer mortality and individual food consumption except a positive association with fruit intake. However, frequent use (≤3–4/week) of broiling of meats and traditional style Japanese salad preparation in their cooking procedures were positively associated with stomach cacer mortality. The RR values compared with infrequent use (≥1–2/month) were 2.27 (95% CI: 1–06–4.85) and 3.10 (95% CI: 1.40–6.85), respectively. A positive family history of cancer, especially stomach cancer, significantly increased the risk of stomach cancer deaths (RR=2.01, 95% CI: 1.12–3.63). The effects of these variables remained after adjustment for other variables.
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影响因子：
6.4
作者：
CARSTENSEN, JM;BYGREN, LO;HATSCHEK, T
通讯作者：
HATSCHEK, T
影响因子：
6.4
作者：
DEVERDIER, MG;HAGMAN, U;OVERVIK, E
通讯作者：
OVERVIK, E
影响因子：
6.4
作者：
JEDRYCHOWSKI, W;WAHRENDORF, J;RACHTAN, J
通讯作者：
RACHTAN, J
影响因子：
5
作者：
HOEY, J;MONTVERNAY, C;LAMBERT, R
通讯作者：
LAMBERT, R
影响因子：
5
作者：
NORELL, SE;AHLBOM, A;WIECHEL, KL
通讯作者：
WIECHEL, KL