A Study on risk factors of gastrointestinal cancer in Taivan

摘要本研究旨在探讨台湾地区胃癌、结直肠癌的发病频率、分布及相关危险因素。台湾胃癌死亡率下降趋势及病理类型分布与日本基本一致。死亡率统计显示，近15年来，台湾的结肠癌死亡率持续高于直肠癌死亡率。临床资料也显示大肠癌患者以结肠癌为主。这与最近出现结肠癌增加趋势的日本不同。但台湾结直肠癌病理分布与日本基本一致。台湾地区饮食因素与既往病史的初步病例对照研究显示，高血压病史及经常食用香料（2-3次/周或以上）可显著降低胃癌风险。一项台湾结直肠癌病例对照研究显示，每天摄入含盐食物显著增加风险，而经常摄入（1-2次/周或以上）肉类显著降低风险。由于这些分析是针对少数病例进行的，因此有必要继续详细研究胃癌和结直肠癌的这些可能的危险因素。

This study was conducted to reveal the frequency and distribution on stomach cancer and colorectal cancer in Taiwan and the risk factors of these diseases among Taiwanese.As for stomach cancer in Taiwan, the decreasing trend of mortality and the distribution of pathological types were almost the same as in Japan.Mortality statistics showed that the death rate from colon cancer was constantly higher than that from rectal cancer in Taiwan during the past 15 years. Clinical data also showed the colon cancer predominance among intestinal cancer patients. These are different from Japanese trend which showed the recent increasing of colon cancer. However, the pathological findings on colorectal cancer in Taiwan showed almost the same distribution as Japanese.Preliminary case-control study on dietary factors and past medical histories stomach cancer in Taiwan showed that the history of hypertension and the frequent intake (2-3 times/week or more) of spices decreased the risk significantly. A case-control study for colorectal cancer in Taiwan showed that daily intake of salty food significantly increased the risk and the frequent intake (1-2 times/week or more) of meat significantly decreased the risk.It is necessary to continue to study more on these possible risk factors of stomach cancer and colorectal cancer in details as these analyses were conducted on a small number of cases.