Chen Yong Q, Edwards Iris J, Kridel Steven J, Thornburg Todd, Berquin Isabelle M
Cancer Biology, Wake Forest University School of Medicine, Medical Center Blvd., Winston-Salem, NC 27157, USA.
Cancer Metastasis Rev. 2007 Dec;26(3-4):535-51. doi: 10.1007/s10555-007-9075-x.
Epidemiologic studies have suggested for decades an association between dietary fat and cancer risk. A large body of work performed in tissue culture and xenograft models of cancer supports an important role of various types of fat in modulating the cancer phenotype. Yet, the molecular mechanisms underlining the effects of fat on cancer initiation and progression are largely unknown. The relationships between saturated fat, polyunsaturated fat, cholesterol or phytanic acid with cancer have been reviewed respectively. However, few have considered the relationship between all of these fats and cancer. The purpose of this review is to present a more cohesive view of dietary fat-gene interactions, and outline a working hypothesis of the intricate connection between fat, genes and cancer.
几十年来，流行病学研究表明饮食中的脂肪与癌症风险之间存在关联。在癌症的组织培养和异种移植模型中进行的大量研究支持了各类脂肪在调节癌症表型方面的重要作用。然而，脂肪对癌症发生和发展影响的分子机制在很大程度上尚不清楚。关于饱和脂肪、多不饱和脂肪、胆固醇或植烷酸与癌症之间的关系已分别进行了综述。然而，很少有人考虑所有这些脂肪与癌症之间的关系。本综述的目的是对饮食脂肪与基因的相互作用提出一个更具连贯性的观点，并概述脂肪、基因和癌症之间复杂联系的一个工作假设。
