本文選題：胃癌 + 發(fā)病��； 參考：《中國公共衛(wèi)生》2017年12期

【摘要】：目的探討中國人群胃癌發(fā)病的影響因素,為胃癌的預防控制提供參考依據(jù)。方法檢索中國生物醫(yī)學文獻數(shù)據(jù)庫(CBM)、維普中文科技期刊數(shù)據(jù)庫(VIP)、中國學術文獻總庫(CNKI)和萬方數(shù)據(jù)庫,并輔以手工檢索和文獻追溯法收集1998年1月—2015年12月公開發(fā)表的關于中國人群胃癌發(fā)病影響因素的相關文獻;應用RevMan 5.2軟件對納入的文獻進行meta分析。結果最終納入39篇中文文獻,累計病例組患者8 979例,對照組人群11 593人;meta分析結果顯示,吸煙(OR=2.79,95%CI=2.41~3.24)、喜食腌制食品(OR=2.48,95%CI=2.16~2.85)、飲食不規(guī)律(OR=2.46,95%CI=2.08~2.92)、有消化系統(tǒng)疾病史(OR=6.85,95%CI=3.98~11.79)、飲酒(OR=2.63,95%CI=2.04~3.38)、重鹽飲食(OR=2.58,95%CI=2.09~3.20)、喜食煎炸食品(OR=2.28,95%CI=1.87~2.78)、喜食燙食(OR=2.67,95%CI=2.12~3.37)、有腫瘤家族史(OR=4.50,95%CI=3.64~5.56)、喜食熏制食品(OR=2.86,95%CI=2.02~4.04)、有幽門螺桿菌感染(OR=2.48,95%CI=1.60~3.86)、進食速度快(OR=2.60,95%CI=2.06~3.30)、暴飲暴食(OR=2.30,95%CI=1.75~3.02)、喜食干硬食品(OR=3.99,95%CI=2.51~6.35)和喜食辣食(OR=2.64,95%CI=1.60~4.35)是中國人群胃癌發(fā)病的危險因素,常吃蔬菜(OR=0.58,95%CI=0.49~0.68)、常飲茶(OR=0.52,95%CI=0.42~0.64)、常吃豆及豆制品(OR=0.49,95%CI=0.36~0.67)、常吃蔥蒜(OR=0.37,95%CI=0.24~0.56)、常吃奶及奶制品(OR=0.63,95%CI=0.51~0.79)和常吃水果(OR=0.56,95%CI=0.48~0.65)是中國人群胃癌發(fā)病的的保護因素;敏感性分析和發(fā)表偏倚評估結果顯示,納入的文獻不存在發(fā)表偏倚,結果較為可靠。結論吸煙飲酒情況、家族史、疾病史和飲食習慣均為中國胃癌發(fā)病的主要影響因素。
[Abstract]:Objective to explore the influencing factors of gastric cancer in Chinese population and to provide reference for prevention and control of gastric cancer.Methods Chinese Biomedical Literature Database (CBM), Weipu Chinese Science and Technology Journal Database (VIPI), Chinese academic Literature Database (CNKI) and Wanfang Database were searched.The related literatures on the risk factors of gastric cancer in Chinese population were collected from January 1998 to December 2015 by manual retrieval and literature tracing, and meta analysis was carried out by using RevMan 5.2 software.Results 39 articles of Chinese literature were included in the study. A total of 8 979 patients in the case group and 11 593 people in the control group were analyzed by meta analysis.鍚哥儫(OR=2.79,95%CI=2.41~3.24),鍠滈鑵屽埗椋熷搧(OR=2.48,95%CI=2.16~2.85),楗涓嶈寰，

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