Original Research
Copyright ©The Author(s) 1997. Published by Baishideng Publishing Group Inc. All rights reserved.
World J Gastroenterol. Jun 15, 1997; 3(2): 93-94
Published online Jun 15, 1997. doi: 10.3748/wjg.v3.i2.93
Pathogenetic effects of salted pork in an area of China with high-risk for stomach cancer
Yuan Yuan, Hui-Zhi Lin, Yin-Chang Zhang, Xuan-Jie Wang, Yie-Qiu Wu, Hua Gao, Lan Wang, Yan-Hou Liu, Fang Lu, Su-Qing Lou
Yuan Yuan, Hui-Zhi Lin, Yin-Chang Zhang, Yie-Qiu Wu, Hua Gao, Lan Wang, Cancer Institute, China Medical University, Shenyang 110001, Liaoning Province, China
Xuan-Jie Wang, Traditional Chinese Medicine Hospital of Zhuanghe City, Shenyang 110001, Liaoning Province, China
Yan-Hou Liu, Fang Lu, Su-Qing Lou, The People’s Hospital of Zhuanghe City, Shenyang 110001, Liaoning Province, China
Yuan Yuan, female, born on October 28th, 1956 in Jinzhou, Liaoning Province, graduated from the Faculty of Medicine, China Medical University in 1982. Associate Professor, engaged in the etiologic analysis and early diagnosis of gastric cancer, with more than 40 published papers
Author contributions: All authors contributed equally to the work.
Supported by The “Eighth 5 year plan” National Science and Technology Foundation 85-914-01-10.
Correspondence to: Yuan Yuan, MD, Cancer Institute, China Medical University, Shenyang 110001 Liaoning Province, China
Telephone: +86-24-3866766-6351
Received: November 17, 1996
Revised: January 31, 1997
Accepted: March 1, 1997
Published online: June 15, 1997
Abstract

AIM: To study the pathogenetic effects of salted pork (SP) (a special food in Zhuanghe City, a region of northern China that is a high-risk area for stomach cancer) on stomach cancer, and a provide scientific basis for the primary prevention of stomach cancer in this high-risk region.

METHODS: This study consisted of three distinct parts. The first part involved a study of SP mutagenicity and employed both the Ames test and micronuclei assay using V79 cells. The second part included a study of SP’s effect on the gastric mucosa of residents in the Zhuanghe area who had consumed SP for more than ten years. Additionally, these studies involved an analysis of the dose effect relationship between SP and pathological changes in gastric mucosa, with a total of 300 cases analyzed. The third part of this study involved an observation of the mucosal lesions from experimental dogs by both gastroscopy and mucosal biopsy. Six healthy male dogs were selected, three were fed with SP, and the others served as controls.

RESULTS: This study revealed that SP extract could mutate Salmonella typhimurium TA98 and induce an increase in both the micro nuclei rate (MNR) and micro nuclei cell rate (MNCR) of V79 at a dose range of 20-80 μL/mL. There were significant dose-effect relations between SP and either MNR or MNCR. Pathological changes in the gastric mucosa of local residents who had consumed SP were significantly different from those of the control group. In people who had consumed SP for ten years, mucosal lesions were found that contained evidence of necrosis and erosion; In those who consumed SP for ten-20 years, both hyperplasia and dysplasia were seen in addition to the above lesions. In individuals who had consumed SP for 20-30 years, severe dysplasia and malignant changes were found. Furthermore, SP had damaging effect on the gastric mucosa of dogs that were fed SP. The mucosal lesions became more severe with increased feeding time.

CONCLUSION: SP is a strong mutagen and long-term SP exposure may result in repeated gastric mucosal damage and repair, ultimately leading to severe dysplasia and malignancy.

Keywords: Stomach neoplasms/etiology; Meat; Mutagenicity; Gastric mucosa/pathology