Obeagu Emmanuel Ifeanyi
Department of Biomedical and Laboratory Science, Africa University, Mutare, Zimbabwe.
Ann Med Surg (Lond). 2025 Jul 18;87(9):5528-5534. doi: 10.1097/MS9.0000000000003612. eCollection 2025 Sep.
Breast cancer is the most commonly diagnosed cancer among women worldwide, with rising incidence influenced not only by genetic and hormonal factors but also by lifestyle determinants, particularly diet. Mounting evidence indicates that nutrition plays a significant role in both the risk and progression of breast cancer through mechanisms involving hormonal modulation, inflammation, oxidative stress, and immune regulation. As dietary patterns can either mitigate or exacerbate oncogenic pathways, understanding the nutritional impact on breast carcinogenesis is essential for developing preventive and adjunctive therapeutic strategies. Specific nutrients and dietary components have shown variable effects on breast cancer development. Diets high in saturated fats, processed foods, and alcohol have been consistently associated with increased risk, while consumption of fiber, omega-3 fatty acids, antioxidants, and plant-based foods appears protective. Additionally, bioactive compounds such as phytochemicals, probiotics, and nutraceuticals like curcumin and resveratrol have demonstrated promising anti-cancer properties by influencing key molecular pathways involved in tumor growth and immune modulation.
乳腺癌是全球女性中最常被诊断出的癌症，其发病率不断上升，不仅受到遗传和激素因素的影响，还受到生活方式决定因素的影响，尤其是饮食。越来越多的证据表明，营养通过激素调节、炎症、氧化应激和免疫调节等机制，在乳腺癌的风险和进展中发挥着重要作用。由于饮食模式既可以减轻也可以加剧致癌途径，因此了解营养对乳腺癌发生的影响对于制定预防和辅助治疗策略至关重要。特定的营养素和饮食成分对乳腺癌发展的影响各不相同。富含饱和脂肪、加工食品和酒精的饮食一直与风险增加有关，而食用纤维、omega-3脂肪酸、抗氧化剂和植物性食物似乎具有保护作用。此外，生物活性化合物，如植物化学物质、益生菌以及姜黄素和白藜芦醇等营养保健品，通过影响参与肿瘤生长和免疫调节的关键分子途径，已显示出有前景的抗癌特性。
