肺癌危险性与膳食中维生素A及β-胡萝卜素含量有关。有人认为肺癌危险性与维生素A的摄入量呈负相关;近来有些学者报道摄入含β-胡萝卜素较高的黄、绿色蔬菜可降低患肺癌的危险性,而维生素A的作用并不明显。肺癌患者发病前、后血清中维生素A含量较相应对照的显著为低。作者对云锡矿工及肺癌患者血浆中维生素A和胡萝卜素水平进行初步调查。 The risk of lung cancer is related to dietary levels of vitamin A and beta-carotene. Some people think that the risk of lung cancer is negatively correlated with the intake of vitamin A; recently some scholars have reported that the intake of yellow and green vegetables containing higher beta-carotene may reduce the risk of lung cancer, but the effect of vitamin A is not obvious. . The content of vitamin A in the serum before and after the onset of lung cancer was significantly lower than that of the corresponding control. The authors conducted a preliminary investigation of the plasma levels of vitamin A and carotene in Yunxi miners and lung cancer patients.