Lipworth L, Martínez M E, Angell J, Hsieh C C, Trichopoulos D
Harvard Center for Cancer Prevention, Harvard School of Public Health, Boston, Massachusetts 02115, USA.
Prev Med. 1997 Mar-Apr;26(2):181-90. doi: 10.1006/pmed.1996.9977.
We have attempted to summarize the evidence concerning the association of olive oil intake with cancer risk in humans.
We reviewed all the studies that met the following criteria: (1) they have directly examined olive oil in the context of an extensive food frequency questionnaire or have evaluated the role of monounsaturated fat in populations of Mediterranean countries where a large fraction of monounsaturated fat originates from olive oil and (2) they have analyzed the data with explicit or implicit control for energy intake to accommodate the likely confounding influence of caloric consumption and to account to a certain extent for differential completeness of reporting between cases and controls. Ecologic studies were also considered and relevant experimental data were invoked.
With respect to breast cancer, there is converging evidence for a protective effect, although the data are not definitive. For other cancer types, the overall epidemiologic evidence, although promising, is quantitatively limited and qualitatively suboptimal.
The issue is of major public health importance and deserves additional study.
我们试图总结关于人类摄入橄榄油与癌症风险之间关联的证据。
我们回顾了所有符合以下标准的研究：（1）它们在广泛的食物频率问卷中直接对橄榄油进行了研究，或者在大量单不饱和脂肪源自橄榄油的地中海国家人群中评估了单不饱和脂肪的作用；（2）它们在分析数据时对能量摄入进行了明确或隐含的控制，以适应热量消耗可能产生的混杂影响，并在一定程度上考虑病例与对照之间报告完整性的差异。我们还考虑了生态学研究并引用了相关实验数据。
关于乳腺癌，尽管数据并不确凿，但越来越多的证据表明橄榄油具有保护作用。对于其他癌症类型，总体流行病学证据虽然有前景，但在数量上有限，在质量上也不尽人意。
这个问题具有重大的公共卫生意义，值得进一步研究。
