Original Articles
Copyright ©The Author(s) 1998. Published by Baishideng Publishing Group Inc. All rights reserved.
World J Gastroenterol. Dec 15, 1998; 4(6): 516-518
Published online Dec 15, 1998. doi: 10.3748/wjg.v4.i6.516
Diet and gastric cancer: a case-control study in Fujian Province, China
Wei-Min Ye, Ying-Nan Yi, Ren-Xia Luo, Tian-Shu Zhou, Ru-Tao Lin, Gui-Dong Chen
Wei-Min Ye, Ying-Nan Yi, Ru-Tao Lin, Department of Epidemiology, Fujian Medical University, Fuzhou 350004, Fujian Province, China
Ren-Xia Luo, PLA Fuzhou College of Medicine, Fuzhou 350001, Fujian Province, China
Tian-Shu Zhou, Gui-Dong Chen, Hygiene and Anti-epidemic Station of Fujian Province, Fuzhou 350001, Fujian Province, Chia
Wei-Min Ye, male, born on 1986-12-06 in Youxi, Fujian, graduated and earned a master degree from Fujian Medical University in 1991, now lecturer of epidemiology, majoring cancer epidemiology, having 10 papers published.
Author contributions: All authors contributed equally to the work.
Correspondence to: Dr. Wei-Min Ye, Department of Epidemiology, Fujian Medical University, 88 Jiaotong Road. Fuzhou 350004, Fujian Province,China
Telephone: +86-591-3357231 Fax: +86-591-3351345
Received: June 6, 1998
Revised: September 10, 1998
Accepted: November 24, 1998
Published online: December 15, 1998

AIM: To explore the relationship between consumption of fish sauce, other dietary factors, living habits and the risk of gastric cancer.

METHODS: From May 1994 to July 1995, a population-based 1:2 case-control study was in Carried out in high-risk areas of gastric cancer, Changle and Fuqing cities, Fujian Province. Totally 272 cases and 544 age, gender-matched controls were included. Risk state analyses were made by ASRS package.

RESULTS: Risk state single-factor analysis indicated that gastric cancer risk rose with high intake of fish sauce (OR = 2.57), salted vegetables (OR = 1.41), salted/fried fish and small shrimps (OR = 1.57), low consumption of fresh vegetables (OR = 1.95), fresh citrus fruits (OR = 1.41), other fresh fruits (OR = 1.31), green tea (OR = 1.72), exposure to moldy foods (OR = 2.32), irregular dinners (OR = 5.47) and familial history of malignancy (OR = 3.27). No significant relationship was observed between smoking, drinking, salt intake, use of refrigerator and gastric cancer risk. The results of risk state conditional Logistic regression showed that fish sauce, salted dried fish and small shrimps, irregular dinners, familial history of malignancy were included in the best risk set. The summary ARS for the four factors was 75.49%.

CONCLUSION: High intake of fish sauce, salted foods, moldy foods, irregular dinners and familial history of malignancy were possible risk factors for gastric cancer, whereas fresh vegetables and fruits. And green tea might have protective effects for gastric cancer.

Keywords: stomach neoplasms/etiology, living habits, food habits, risk facto