为探讨原发性胃癌的病因，在山西省进行了一个配对病例对照研究。经单因素和多因素Ｌｏｇｉｓｔｉｃ回归分析发现有８个因素与胃癌的发生有关，包括危险因素和保护性因素各４个。４个危险因素是不良饮食嗜好、食咸菜、吸烟量和食用陈旧食品，其人群归因危险度百分比分别为８３．９６％、５８．２０％、４３．７３％和２４．３８％。４个保护因素为常吃大白菜、经常吃豆类及豆制品、常吃大葱和经常吃新鲜深色蔬菜，其保护分值分别为４４．４４％、６８．３％、１８．１％和６７．８％。同时，还利用艾森克个性问卷进行了精神因素与胃癌关系的探讨。这些将为山西省胃癌的预防提供重要依据。 To investigate the etiology of primary gastric cancer, a matched case-control study was conducted in Shanxi Province. Univariate and multivariate logistic regression analysis revealed that 8 factors were associated with the occurrence of gastric cancer, including 4 risk factors and 4 protective factors. The four risk factors were bad dietary habits, pickles, smoking, and obsolete foods. The population attributable risk percentages were 83.96%, 58.20%, 43.73%, and 24.38%, respectively. The four protective factors were eating cabbage, regular beans and soy products, eating green onions, and eating fresh dark vegetables. The protection scores were 44.44%, 68.3%, and 18.1% respectively. 67.8%. At the same time, we used the Eisenck personality questionnaire to explore the relationship between mental factors and gastric cancer. These will provide an important basis for the prevention of gastric cancer in Shanxi Province.