Chan Ruth, Lok Kris, Woo Jean
Department of Medicine and Therapeutics, The Chinese University of Hong Kong, Prince of Wales Hospital, Shatin, New Territories, Hong Kong SAR.
Mol Nutr Food Res. 2009 Feb;53(2):201-16. doi: 10.1002/mnfr.200800113.
Epidemiological studies have shown marked variations in prostate cancer incidence and mortality across different geographic regions, leading to the rising interest in the role of nutrition in prostate cancer risk. There is also a large body of evidence that a diverse diet, rich in vegetables, can reduce the risk of prostate cancer. In this review, the role of various kinds of vegetables and their bioactive compounds associated with prostate cancer risk, and the underlying mechanisms of these associations are summarized. There is accumulating evidence to support the consumption of lycopene, in particular tomato and tomato-based products, as protective factors against prostate cancer. Evidence on the protective role of beta-carotene was inconsistent from cohort and case-control studies. Evidence on the effect of pulses or soy consumption on prostate cancer risk was limited but suggestive of decreased risk with increased pulses or soy consumption. However, the role of vitamin C, vitamin E, allium vegetables, and cruciferous vegetables on prostate cancer risk remains to be determined due to limited evidence. Although the impact on prostate cancer risk differs among various vegetables and their constituent nutrients, the overall benefits of plant based diet on cancer prevention and other diet-related diseases should be promoted.
流行病学研究表明，不同地理区域的前列腺癌发病率和死亡率存在显著差异，这使得人们对营养在前列腺癌风险中的作用越来越感兴趣。也有大量证据表明，富含蔬菜的多样化饮食可以降低前列腺癌风险。在这篇综述中，总结了各类蔬菜及其与前列腺癌风险相关的生物活性化合物的作用，以及这些关联的潜在机制。越来越多的证据支持食用番茄红素，特别是番茄及以番茄为基础的产品，作为预防前列腺癌的保护因素。队列研究和病例对照研究中关于β-胡萝卜素保护作用的证据并不一致。关于食用豆类或大豆对前列腺癌风险影响的证据有限，但表明随着豆类或大豆摄入量的增加，风险会降低。然而，由于证据有限，维生素C、维生素E、葱属蔬菜和十字花科蔬菜对前列腺癌风险的作用仍有待确定。尽管不同蔬菜及其所含营养成分对前列腺癌风险的影响有所不同，但应推广植物性饮食对预防癌症和其他饮食相关疾病的总体益处。
