Wynder E L
Cancer. 1980 Aug 15;46(4 Suppl):899-904. doi: 10.1002/1097-0142(19800815)46:4+<899::aid-cncr2820461308>3.0.co;2-a.
It is becoming increasingly accepted that the ingestion of dietary fat is one of the major environmental factors involved in the development of breast cancer. Laboratory data and epidemiologic evidence supporting the association are discussed in relation to the etiology of this diseae, which strikes one out of every 11 American women. Although the mechanism by which fat exerts its influence on breast cancer development remains to be more fully understood, it is recommended that a dietary regimen with a decrease in fat consumption be adopted to effect a reduction in breast cancer incidence. The eventual prevention of breast cancer will require additional and closer cooperation between epidemiologists, endocrinologists, nutritionists, chemists, cell biologists, and public health specialists.
越来越多的人认为，膳食脂肪的摄入是乳腺癌发生的主要环境因素之一。本文结合这种疾病（每11名美国女性中就有1人患病）的病因，讨论了支持这种关联的实验室数据和流行病学证据。尽管脂肪对乳腺癌发展产生影响的机制仍有待更充分地了解，但建议采用减少脂肪摄入的饮食方案，以降低乳腺癌的发病率。最终预防乳腺癌将需要流行病学家、内分泌学家、营养学家、化学家、细胞生物学家和公共卫生专家之间进行更多、更密切的合作。
