Carroll K K
Department of Biochemistry, University of Western Ontario, London, Canada.
Am J Clin Nutr. 1991 Apr;53(4 Suppl):1064S-1067S. doi: 10.1093/ajcn/53.4.1064S.
Evidence relating dietary fat to cancer at sites such as the breast and colon is provided by experiments showing that animals fed high-fat diets develop cancer at these sites more readily than do animals fed low-fat diets and by epidemiological data from different countries showing strong positive correlations between cancer incidence and mortality, and level of dietary fat. Experiments on animals have indicated that polyunsaturated vegetable oils promote cancer more effectively than do saturated fats or polyunsaturated fish oils, whereas in the epidemiological data, total dietary fat correlates with cancer incidence and mortality at least as well as does any particular type of fat. Case-control and cohort studies have not shown strong indications of a relationship between dietary fat and cancer, perhaps because of methodological difficulties inherent in such studies. The weight of evidence continues to indicate that long-term adherence to a low-fat diet can reduce the risk of some common types of cancer.
有关膳食脂肪与乳腺癌、结肠癌等部位癌症之间关系的证据，来自于一些实验和不同国家的流行病学数据。实验表明，食用高脂肪饮食的动物比食用低脂肪饮食的动物更容易在这些部位患癌；流行病学数据则显示，癌症发病率和死亡率与膳食脂肪水平之间存在很强的正相关。动物实验表明，多不饱和植物油比饱和脂肪或多不饱和鱼油更能有效地促进癌症发生，而在流行病学数据中，膳食总脂肪与癌症发病率和死亡率的相关性至少与任何一种特定类型的脂肪相当。病例对照研究和队列研究并未显示出膳食脂肪与癌症之间存在强烈关联的迹象，这可能是由于此类研究固有的方法学困难所致。现有证据的权重继续表明，长期坚持低脂肪饮食可以降低某些常见类型癌症的风险。
