结直肠癌与饮食：风险与预防，饮食是一种干预手段吗？
Colorectal Cancer and Diet: Risk Versus Prevention, Is Diet an Intervention?
机构信息
Division of Gastroenterology and Hepatology, Johns Hopkins University School of Medicine, 1830 East Monument Street, Suite 431, Baltimore, MD, USA.
Department of Medicine, Division of Gastroenterology and Hepatology, University of Michigan School of Medicine, 1150 West Medical Center Drive, 6520 MSRB1, Ann Arbor, MI, USA.
出版信息
Gastroenterol Clin North Am. 2021 Mar;50(1):101-111. doi: 10.1016/j.gtc.2020.10.012.
Colorectal cancer is the third most common cause of cancer in men and women in the world. Epidemiologic research approximates that half of colon cancer risk is preventable by modifiable risk factors, including diet. This article reviews prior studies involving certain food items and their relation to colorectal cancer, to elucidate whether diet can be a potential intervention.
结直肠癌是全世界男性和女性中第三大常见的癌症病因。流行病学研究表明，一半的结肠癌风险可以通过可改变的危险因素来预防，包括饮食。本文回顾了涉及某些食物及其与结直肠癌关系的既往研究，以阐明饮食是否可以成为一种潜在的干预措施。
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