Duncan Alison M
Department of Human Biology and Nutrition Sciences, University of Guelph, Guelph, Ontario, Canada.
AACN Clin Issues. 2004 Jan-Mar;15(1):119-35. doi: 10.1097/00044067-200401000-00011.
Nutrition has been widely studied as a leading environmental factor in the prevention of breast cancer (BC). Despite the challenges in relating consumption of specific nutrients to BC risk, particularly in the context of a total diet, many investigators have contributed valuable information. Dietary fat has received the most attention and also created the most uncertainty. Specific types of fat, particularly monounsaturated fat and the ratio of omega-3 to omega-6 fatty acids, demonstrate more potential to influence BC risk. A wide variety of other dietary factors have been studied in relation to BC including total energy, dietary fiber, alcohol, micronutrients, phytochemicals, specific foods, and food constituents. Results of epidemiological studies relating consumption of these dietary factors to BC have increased the knowledge base that provides rationale for various nutritional strategies to contribute to BC prevention.
营养作为预防乳腺癌（BC）的主要环境因素已得到广泛研究。尽管将特定营养素的摄入量与乳腺癌风险联系起来存在挑战，尤其是在总体饮食的背景下，但许多研究人员已经提供了有价值的信息。膳食脂肪受到的关注最多，也带来了最多的不确定性。特定类型的脂肪，特别是单不饱和脂肪以及ω-3与ω-6脂肪酸的比例，显示出对乳腺癌风险更具影响潜力。还对多种其他饮食因素与乳腺癌的关系进行了研究，包括总能量、膳食纤维、酒精、微量营养素、植物化学物质、特定食物和食物成分。将这些饮食因素的摄入量与乳腺癌联系起来的流行病学研究结果增加了知识库，为各种有助于预防乳腺癌的营养策略提供了理论依据。
