Carroll K K, Braden L M
Nutr Cancer. 1984;6(4):254-9. doi: 10.1080/01635588509513831.
Evidence that dietary fat has an influence on carcinogenesis comes from both epidemiological data and experiments with animals. The experimental studies have indicated that dietary fat acts primarily as a promoter of carcinogenesis and that the effect depends on the type as well as the amount of fat in the diet. Vegetable oils containing polyunsaturated fatty acids of the linoleic acid family (n-6) have been shown to enhance mammary tumorigenesis, but a fish oil containing polyunsaturated fatty acids of the linolenic acid family (n-3) had an inhibitory effect at higher levels of intake. These and other findings suggest that the effect may be related to prostaglandins or other biologically active products of polyunsaturated fatty acids. Epidemiological data show a positive correlation between dietary fat and mortality from cancer at various sites, and this is supported by results of animal experiments in the case of colon cancer and pancreatic cancer as well as breast cancer. In the epidemiological data, cancer mortality shows strong positive correlations with total dietary fat and with animal fat, but not with fat derived from plants. Fats and oils used as spreads, cooking fats, and salad oils are the main source of fat in the American diet. Other major sources are meats and dairy products. Fat intake could probably be reduced substantially without serious deleterious effects, and this might help to decrease the risk of developing certain types of cancer.
饮食脂肪对致癌作用有影响的证据来自流行病学数据和动物实验。实验研究表明，饮食脂肪主要作为致癌作用的促进剂，其作用取决于脂肪的类型以及饮食中脂肪的含量。已证明含有亚油酸家族（n-6）多不饱和脂肪酸的植物油会增强乳腺肿瘤发生，但含有亚麻酸家族（n-3）多不饱和脂肪酸的鱼油在较高摄入量时具有抑制作用。这些以及其他研究结果表明，这种作用可能与前列腺素或多不饱和脂肪酸的其他生物活性产物有关。流行病学数据显示饮食脂肪与各部位癌症死亡率之间呈正相关，动物实验结果在结肠癌、胰腺癌以及乳腺癌方面也证实了这一点。在流行病学数据中，癌症死亡率与总饮食脂肪以及动物脂肪呈强正相关，但与植物来源的脂肪无关。用作涂抹酱、烹饪用油和色拉油的油脂是美国饮食中脂肪的主要来源。其他主要来源是肉类和奶制品。脂肪摄入量很可能可以大幅降低而不会产生严重有害影响，这可能有助于降低患某些类型癌症的风险。
