| 胃癌主要危险因素研究进展 |
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| 引用本文： | 周标,陈坤.胃癌主要危险因素研究进展[J].金华职业技术学院学报,2005,5(3):37-39,53. |
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| 作者姓名： | 周标 陈坤 |
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| 作者单位： | 1. 金华职业技术学院,浙江,金华,321007
2. 浙江大学,公共卫生学院,浙江,杭州,310031 |
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| 摘 要： | 胃癌是人体常见的恶性肿瘤之一，其危险因素众多。出门螺杆茵、基因多态性、饮食因素、吸烟及体内微量元素的含量都会影响胃癌的发生。通过综述发现，出门螺杆茵可引起胃癌发病增加；GSTM1、ras、P53等基因可诱导胃癌发生；腌制、熏烤食品及吸烟可引发胃癌；饮酒与胃癌的关系尚不明确。
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| 关 键 词： | 胃癌 危险因素 进展 |
| 文章编号： | 1671-3699（2005）03-0037-03 |
| 收稿时间： | 2005-04-05 |
| 修稿时间： | 2005-04-05 |
Risk Factors of Gastric Cancer: New Study Progress |
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| ZHOU Biao,CHEN Kun.Risk Factors of Gastric Cancer: New Study Progress[J].Journal of Jinhua College of Profession and Technology,2005,5(3):37-39,53. |
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| Authors: | ZHOU Biao CHEN Kun |
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| Institution: | ZengShu;ShenJiao |
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| Abstract: | Gastric cancer (GC) is one kind of the most common malignant cancers in human body.There are many risk factors in GC helicobacter pylori infection, genetic polymorphism, dietary habit,smoking and microelement in body all can influence the incidence of GC. This paper finds that Hp in-fection can cause high risk of GC; some genes such as GSTM1, ras, P53 and so on can induce GC too;salted food, baked food and smoking also can cause GC, but no evidence support the relationship be-tween alcohol drinking and GC. |
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| Keywords: | GC risk factors progress |
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