Norat Teresa, Scoccianti Chiara, Boutron-Ruault Marie-Christine, Anderson Annie, Berrino Franco, Cecchini Michele, Espina Carolina, Key Tim, Leitzmann Michael, Powers Hilary, Wiseman Martin, Romieu Isabelle
Department of Epidemiology and Biostatistics, School of Public Health Imperial College London, St Mary's Campus, London W2 1PG, United Kingdom.
International Agency for Research on Cancer (IARC), 150 Cours Albert Thomas, 69372 Lyon Cedex 08, France.
Cancer Epidemiol. 2015 Dec;39 Suppl 1:S56-66. doi: 10.1016/j.canep.2014.12.016. Epub 2015 Jul 9.
Lifestyle factors, including diet, have long been recognised as potentially important determinants of cancer risk. In addition to the significant role diet plays in affecting body fatness, a risk factor for several cancers, experimental studies have indicated that diet may influence the cancer process in several ways. Prospective studies have shown that dietary patterns characterised by higher intakes of fruits, vegetables, and whole-grain foods, and lower intakes of red and processed meats and salt, are related to reduced risks of death and cancer, and that a healthy diet can improve overall survival after diagnosis of breast and colorectal cancers. There is evidence that high intakes of fruit and vegetables may reduce the risk of cancers of the aerodigestive tract, and the evidence that dietary fibre protects against colorectal cancer is convincing. Red and processed meats increase the risk of colorectal cancer. Diets rich in high-calorie foods, such as fatty and sugary foods, may lead to increased calorie intake, thereby promoting obesity and leading to an increased risk of cancer. There is some evidence that sugary drinks are related to an increased risk of pancreatic cancer. Taking this evidence into account, the 4th edition of the European Code against Cancer recommends that people have a healthy diet to reduce their risk of cancer: they should eat plenty of whole grains, pulses, vegetables and fruits; limit high-calorie foods (foods high in sugar or fat); avoid sugary drinks and processed meat; and limit red meat and foods high in salt.
包括饮食在内的生活方式因素长期以来一直被认为是癌症风险的潜在重要决定因素。除了饮食在影响身体肥胖（几种癌症的风险因素）方面所起的重要作用外，实验研究表明，饮食可能通过多种方式影响癌症进程。前瞻性研究表明，以较多摄入水果、蔬菜和全谷物食品，较少摄入红肉、加工肉类和盐为特征的饮食模式与降低死亡和癌症风险相关，并且健康饮食可以改善乳腺癌和结直肠癌诊断后的总体生存率。有证据表明，大量摄入水果和蔬菜可能会降低上消化道癌症的风险，膳食纤维预防结直肠癌的证据也很有说服力。红肉和加工肉类会增加患结直肠癌的风险。富含高热量食物（如高脂肪和高糖食物）的饮食可能会导致热量摄入增加，从而促进肥胖并导致患癌风险增加。有一些证据表明，含糖饮料与患胰腺癌风险增加有关。考虑到这些证据，《欧洲抗癌守则》第四版建议人们保持健康饮食以降低患癌风险：他们应该多吃全谷物、豆类、蔬菜和水果；限制高热量食物（高糖或高脂肪食物）；避免含糖饮料和加工肉类；并限制红肉和高盐食物。
