Hardman W Elaine
Department of Biochemistry and Microbiology, Marshall University Joan C. Edwards School of Medicine, 1600 Medical Center Dr., Huntington, West Virginia 25701-3655, USA.
Nutr Res Pract. 2014 Jun;8(3):233-40. doi: 10.4162/nrp.2014.8.3.233. Epub 2014 May 15.
Epidemiology studies indicate that diet or specific dietary components can reduce the risk for cancer, cardiovascular disease and diabetes. An underlying cause of these diseases is chronic inflammation. Dietary components that are beneficial against disease seem to have multiple mechanisms of action and many also have a common mechanism of reducing inflammation, often via the NFκB pathway. Thus, a plant based diet can contain many components that reduce inflammation and can reduce the risk for developing all three of these chronic diseases. We summarize dietary components that have been shown to reduce cancer risk and two studies that show that dietary walnut can reduce cancer growth and development. Part of the mechanism for the anticancer benefit of walnut was by suppressing the activation of NFκB. In this brief review, we focus on reduction of cancer risk by dietary components and the relationship to suppression of inflammation. However, it should be remembered that most dietary components have multiple beneficial mechanisms of action that can be additive and that suppression of chronic inflammation should reduce the risk for all three chronic diseases.
流行病学研究表明，饮食或特定的饮食成分可以降低患癌症、心血管疾病和糖尿病的风险。这些疾病的一个潜在原因是慢性炎症。对疾病有益的饮食成分似乎有多种作用机制，而且许多成分还有一种共同的通过NFκB途径减轻炎症的机制。因此，以植物为基础的饮食可以包含许多减轻炎症的成分，并可以降低患所有这三种慢性疾病的风险。我们总结了已被证明能降低癌症风险的饮食成分，以及两项表明食用核桃可以减少癌症生长和发展的研究。核桃抗癌益处的部分机制是通过抑制NFκB的激活。在这篇简短的综述中，我们关注饮食成分对癌症风险的降低以及与炎症抑制的关系。然而，应该记住的是，大多数饮食成分有多种有益的作用机制，这些机制可能是相加的，而且抑制慢性炎症应该会降低所有这三种慢性疾病的风险。
