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［目的］探讨胃癌发病的危险因素及保护因素，为综合防治提供流行病学依据。［方法］采用病例－对照研究方法，对 ３４６例胃癌病人和１５４１例正常人群对照进行回顾性调查。单因素分析计算出各因素的比值比及其９５％可信限，初选因素（Ｐ＜ ０．１）进行主成份因子分析，应用非条件Ｌｏｇｉｓｔｉｃ回归模型进行多因素分析。［结果］胃癌的危险因素主要有：上消化道疾病史、十年 内有精神创伤、职业物理接触、癌症家族史、高盐饮食及社会经济地位低等因素。主要保护因素有：新鲜蔬菜、水果高摄入量和经 常食用醋类及大蒜类食品（ＯＲ值均小于１，趋势检验Ｐ＜０．０１）。［结论〕积极治疗上消化道疾病，去除不良饮食及生活习惯，经常 食用新鲜蔬菜和水果及醋类和大蒜类食品，可减少胃癌发生的危险性。
[Objective] To investigate the risk factors and protective factors of gastric cancer and provide epidemiological basis for comprehensive prevention and treatment. [Method] Case-control study was used to retrospectively investigate 346 patients with gastric cancer and 1541 normal controls. Univariate analysis calculated the odds ratio of each factor and its 95% confidence limit. The primary factor (P<0.1) was used for the principal component analysis and the unconditional logistic regression model was used for multivariate analysis. [Results] The risk factors for gastric cancer included: history of upper gastrointestinal diseases, trauma within ten years, occupational physical contact, family history of cancer, high salt diet and low socioeconomic status. The main protective factors are: fresh vegetables, high fruit intake and regular vinegar and garlic foods (OR values are less than 1, trend test P<0.01). [Conclusion] Active treatment of upper gastrointestinal diseases, removal of bad diet and living habits, frequent consumption of fresh vegetables and fruits, and vinegar and garlic foods can reduce the risk of gastric cancer.