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国家科学院的饮食、营养和癌症委员会近来评价了饮食对癌症发生的影响作用。流行病学和实验室研究都表明高脂肪的摄入能增加癌症的发生,尤其是乳癌和结肠癌等不同部位的癌症。流行病调查发现,经常食用一些水果和蔬菜可能减少癌症的发生。实验室研究表明,这主要是水果和蔬菜(特别是十字花科类的蔬菜)中的某些成份的作用。常食盐腌、盐渍食品或是熏制食品,可能由于这些食品含有亚硝胺或多环芳香烃,会增加患食管癌和胃癌的危险性;吸烟酗酒者可能与其患口腔癌、食管癌、喉癌和呼吸道癌增多有关。根据研究结果,提出了“饮食法”的思想,它有助于降低患癌的危险性。此外,对其它一些饮食因素诸如总热量、胆固醇、纤维素及硒元素的影响作用尚无明确的结论。对饮食因素影响癌症的程度有多大,尚未定量化。
The National Academy of Sciences’s Diet, Nutrition and Cancer Commission recently evaluated the effects of diet on cancer. Epidemiological and laboratory studies have shown that high fat intake can increase the incidence of cancer, especially in different parts of the breast cancer and colon cancer. Epidemiological survey found that regular consumption of some fruits and vegetables may reduce the incidence of cancer. Laboratory studies show that this is mainly the role of certain ingredients in fruits and vegetables (especially cruciferous vegetables). Regular salted, salted foods or smoked foods may increase the risk of esophageal cancer and gastric cancer because these foods contain nitrosamines or polycyclic aromatic hydrocarbons; smoking alcoholics may be associated with their risk of oral cancer, esophageal cancer, throat Cancer and increased respiratory cancer. According to the results of the study, the idea of “diet law” is proposed, which helps to reduce the risk of cancer. In addition, there is no definitive conclusion about the effect of other dietary factors such as total calories, cholesterol, cellulose and selenium. The extent to which dietary factors affect cancer is not yet quantified.