STOMACH-CANCER AND FOOD STORAGE
STOMACH-CANCER AND FOOD STORAGE
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DOI：
10.1093/jnci/81.15.1178
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发表时间：
1989-08-02
影响因子：
10.3
通讯作者：
NELSON, M
中科院分区：
文献类型：
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作者：
COGGON, D;BARKER, DJP;NELSON, M
为了研究食物储存习惯对胃癌发展的影响，我们比较了从普通人群中选出的95名患者和190名对照。通过向每个受试者邮寄问卷调查，然后进行访谈，从患者和对照组中获得有关食物储存和饮食的信息。沙拉、蔬菜和水果的低摄入量以及盐的高摄入量与胃癌的发生明显相关。没有发现与最近使用冰箱有关，但在使用冰箱超过20天的受试者中，胃癌风险减半。考虑到最近的饮食，持续了29年。在儿童时期生活在没有专门用于储存食物的储藏室的房屋中的受试者中，风险升高。
To examine the influence of food storage habits on the development of stomach cancer, we compared 95 patients and 190 controls selected from the general population. Information about food storage and diet was obtained from the patients and the controls by use of a questionnaire mailed to each subject followed by an interview. Low intake of salad vegetables and fruit and high intake of salt were clearly associated with stomach cancer development. No association was found with recent refrigerator use, but a halving of stomach cancer risk in subjects who had used a refrigerator for .gtoreq. 29 years persisted after allowance was made for recent diet. Risk was elevated in subjects who, when children, had lived in houses without a larder built specifically for the storage of food.