Hirayama T
Gan No Rinsho. 1986 May;32(6):610-22.
A large scale cohort study on cancer conducted in Japan for 265118 adults aged 40 and above from 1965 to 1982 revealed a striking risk reducing effect of daily consumption of green-yellow vegetables especially in cigarette smokers. Such effect was observed clearly for cancer of all sites, cancers of mouth and pharynx, esophagus, stomach, liver, larynx, lung, urinary bladder, and uterine cervix. Beta-carotene, vitamin C, minerals, such as calcium and iron, and dietary fibre rich in green-yellow vegetables must be operating in reducing risk of these cancers. Significance of these findings in preventing cancer in man was discussed.
1965年至1982年在日本针对265118名40岁及以上成年人开展的一项大规模癌症队列研究显示，每日食用黄绿色蔬菜具有显著的降低风险作用，尤其是对吸烟者而言。在所有部位的癌症、口腔和咽喉癌、食道癌、胃癌、肝癌、喉癌、肺癌、膀胱癌和宫颈癌中均清晰观察到了这种效果。黄绿色蔬菜中含有的β-胡萝卜素、维生素C、钙和铁等矿物质以及膳食纤维必定在降低这些癌症的风险方面发挥了作用。文中讨论了这些研究结果对人类预防癌症的意义。
