营养、癌症与衰老：一篇注释性综述。I. 饮食、致癌作用与衰老。

Nutrition, cancer, and aging: an annotated review. I. Diet, carcinogenesis, and aging.

作者信息

Balducci L, Wallace C, Khansur T, Vance R B, Thigpen J T, Hardy C

出版信息

J Am Geriatr Soc. 1986 Feb;34(2):127-36. doi: 10.1111/j.1532-5415.1986.tb05481.x.

DOI:10.1111/j.1532-5415.1986.tb05481.x

Abstract

The interrelationships of diet and carcinogenesis are discussed with the focus on aging. To establish whether the elderly are more susceptible to dietary carcinogens and whether dietary prevention of cancer is a reasonable goal for this population, the mechanisms of chemical carcinogenesis, the age-related metabolic and physiologic changes, and the current cancer preventive dietary strategies are reviewed. Vulnerability to dietary carcinogens results from a combination of factors that may increase or decrease the occurrence of cancer in the elderly, and it is, therefore, a very individualized feature, unpredictable when based solely on a subject's age. Dietary prevention of cancer may be effective in advanced age, and the dietary guidelines of the National Academy of Sciences should be implemented in this population.

摘要

本文围绕衰老这一重点探讨了饮食与致癌作用之间的相互关系。为了确定老年人是否更容易受到饮食致癌物的影响，以及饮食防癌对这一人群而言是否是一个合理目标，本文对化学致癌作用的机制、与年龄相关的代谢和生理变化以及当前的癌症预防饮食策略进行了综述。对饮食致癌物的易感性是由多种因素共同作用导致的，这些因素可能增加或减少老年人患癌几率，因此，这是一个非常个体化的特征，仅根据个体年龄无法预测。饮食防癌在老年人群中可能有效，美国国家科学院的饮食指南应在这一人群中实施。