Mason J B, Kim Y i
Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, MA, 0211, USA.
Curr Gastroenterol Rep. 1999 Aug;1(4):341-53. doi: 10.1007/s11894-999-0120-5.
A variety of dietary factors have been implicated as agents that can modulate the development of malignancies of the gastrointestinal tract, particularly colorectal cancer. The effects of fat, red meat, fruits, vegetables, and alcohol on colorectal carcinogenesis have been examined extensively and appear to play substantial roles. Although fiber may play a protective role, recent studies raise the question of whether the protection is conveyed by other components in fiber-laden foods. Folate, selenium, calcium, and omega-3 fatty acids have emerged as factors more recently but may be equally important agents in nutritional chemoprevention, whereas the role of antioxidant vitamins is less certain. Until more firm data are available, the dietary recommendations provided by the American Cancer Society and the National Cancer Institute are appropriate for use in counseling patients on this issue.
多种饮食因素被认为是可调节胃肠道恶性肿瘤尤其是结直肠癌发生发展的因素。脂肪、红肉、水果、蔬菜和酒精对结直肠癌发生的影响已得到广泛研究，且似乎起着重要作用。尽管膳食纤维可能起到保护作用，但最近的研究提出了一个问题，即这种保护是否由富含纤维的食物中的其他成分所传递。叶酸、硒、钙和ω-3脂肪酸是最近才出现的因素，但在营养化学预防中可能同样是重要因素，而抗氧化维生素的作用则不太确定。在获得更确凿的数据之前，美国癌症协会和美国国立癌症研究所提供的饮食建议适用于就这个问题为患者提供咨询。
