Carroll K K, Braden L M, Bell J A, Kalamegham R
Cancer. 1986 Oct 15;58(8 Suppl):1818-25. doi: 10.1002/1097-0142(19861015)58:8+<1818::aid-cncr2820581406>3.0.co;2-4.
Experimental studies and epidemiologic data both indicate that high-fat diets increase the risk of cancer at sites such as breast, colon, and pancreas. Dietary polyunsaturated vegetable oils promote tumorigenesis in animals whereas saturated fats and polyunsaturated fish oils either have little effect or are inhibitory. A blend of fats typical of the American diet enhanced mammary tumorigenesis effectively when fed as 40% of calories. After 9 to 10 weeks on this diet, reducing the fat to 10% of calories inhibited subsequent tumor development. Although dietary fat appears to act as a promoter, the exact mechanisms are still unknown. Cancer mortality in humans correlates better with total dietary fat than with degree of unsaturation, perhaps because most diets contain more than the amount of polyunsaturated fatty acids required for maximum effect on tumorigenesis in animals. A reduction in total dietary fat is recommended to reduce the current high cancer mortality.
实验研究和流行病学数据均表明，高脂饮食会增加乳腺癌、结肠癌和胰腺癌等部位患癌风险。膳食中的多不饱和植物油会促进动物肿瘤发生，而饱和脂肪和多不饱和鱼油要么几乎没有影响，要么具有抑制作用。当美国典型饮食中的脂肪混合物占热量的40%时，能有效促进乳腺肿瘤发生。食用这种饮食9至10周后，将脂肪摄入量降至热量的10%可抑制后续肿瘤发展。尽管膳食脂肪似乎起到促进作用，但其确切机制仍不清楚。人类癌症死亡率与膳食总脂肪的相关性比与不饱和程度的相关性更好，这可能是因为大多数饮食中多不饱和脂肪酸的含量超过了对动物肿瘤发生产生最大影响所需的量。建议减少膳食总脂肪摄入以降低当前较高的癌症死亡率。
