Rao A V, Janezic S A
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Ontario, Canada.
Nutr Cancer. 1992;18(1):43-52. doi: 10.1080/01635589209514203.
Epidemiological and experimental studies have shown that increased intake of plant foods and decreased meat consumption are correlated with a decreased risk for colon cancer. Many components of plant foods are suggested to mitigate colon carcinogenesis, including vitamins, minerals, and dietary fiber. Phytosterols are a common component of plant foods consumed in relatively large quantities by vegetarians, who are at lower risk for colon cancer development than individuals on a Western diet low in phytosterols. In addition, phytosterols have been shown experimentally to inhibit colon cancer development. Dietary cholesterol, although structurally similar to the phytosterols, is correlated etiologically to the incidence of colon cancer, with changes in serum cholesterol levels and fecal bile acid profiles suggested to increase susceptibility to colon tumorigenesis. The objective of this paper is to discuss the effect of dietary phytosterols on cholesterol and bile acid metabolism and how these effects may lead to a decreased risk for colon cancer development.
流行病学和实验研究表明，增加植物性食物的摄入量以及减少肉类消费与降低结肠癌风险相关。植物性食物的许多成分被认为可减轻结肠癌的发生，包括维生素、矿物质和膳食纤维。植物甾醇是素食者大量食用的植物性食物中的常见成分，与西方饮食中植物甾醇含量低的个体相比，素食者患结肠癌的风险更低。此外，实验表明植物甾醇可抑制结肠癌的发生。膳食胆固醇虽然在结构上与植物甾醇相似，但在病因学上与结肠癌的发病率相关，血清胆固醇水平和粪便胆汁酸谱的变化被认为会增加患结肠肿瘤的易感性。本文的目的是讨论膳食植物甾醇对胆固醇和胆汁酸代谢的影响，以及这些影响如何可能导致结肠癌发生风险降低。
