Hirayama T
Princess Takamatsu Symp. 1985;16:41-53.
Using materials obtained in a large scale cohort study of 265,118 adults in Japan from 1966 to 1982, effects of diet and nutrition on cancer mortality were reviewed. Daily consumption of green-yellow vegetables (GYV) rich in beta-carotene, vitamin C, calcium, and dietary fiber was observed to lower risks for selected cancers such as lung, stomach, prostate, and cervix. The risk reducing effect appeared more striking in cigarette smokers. Risks for cancer of the stomach in males and females and cancer of the breast in females were observed to be lower with the increase in frequency of soybean paste soup consumption which frequently contains GYV. In daily meat consumers risks were higher for cancer of the lung in both sexes and for cancer of the breast in females. The habit of cigarette smoking was found to confound the apparently elevated risk in daily meat consumers for lung cancer. For breast cancer daily smoking interacted with daily meat consumption in raising the risk. The extent of risk elevation by daily meat consumption was limited when GYV was taken daily. Those who do not consume GYV daily with habits of daily smoking, daily drinking and daily meat intake were found to carry the highest risks for cancer of all sites and for cancers of selected sites such as the mouth and pharynx, esophagus, stomach, liver, larynx, lung, and urinary bladder. When GYV were consumed daily, considerably lower risk was observed for each of these cancers, even if other habits remained unchanged.(ABSTRACT TRUNCATED AT 250 WORDS)
利用1966年至1982年对日本265,118名成年人进行的大规模队列研究中获得的材料，回顾了饮食和营养对癌症死亡率的影响。观察到，每日食用富含β-胡萝卜素、维生素C、钙和膳食纤维的黄绿色蔬菜（GYV）可降低某些特定癌症的风险，如肺癌、胃癌、前列腺癌和宫颈癌。这种降低风险的作用在吸烟者中更为显著。随着经常含有GYV的味噌汤食用频率的增加，男性和女性患胃癌以及女性患乳腺癌的风险降低。在每日食用肉类的人群中，两性患肺癌以及女性患乳腺癌的风险更高。研究发现，吸烟习惯会混淆每日食用肉类者患肺癌的明显升高的风险。对于乳腺癌，每日吸烟与每日食用肉类在增加风险方面存在相互作用。当每日食用GYV时，每日食用肉类导致的风险升高程度有限。那些不每日食用GYV且有每日吸烟、每日饮酒和每日摄入肉类习惯的人，被发现患所有部位癌症以及特定部位癌症（如口腔和咽部、食管、胃、肝、喉、肺和膀胱）的风险最高。当每日食用GYV时，即使其他习惯不变，这些癌症中的每一种的风险都显著降低。（摘要截选至250字）
