Kuller L H
Department of Epidemiology, Graduate School of Public Health, University of Pittsburgh, PA 15261, USA.
J Am Diet Assoc. 1997 Jul;97(7 Suppl):S9-15. doi: 10.1016/s0002-8223(97)00724-4.
The association between dietary fat consumption and risk of cancer, especially colon, breast, prostate, and ovary cancer, has been debated for many years. Ecologic studies over the past 30 years have demonstrated the correlation of greater dietary fat intake with higher mortality due to various cancers. Migrant studies also have shown that increased fat consumption may be associated with increased risk of cancer. Specific saturated fatty acids raise blood cholesterol levels and, thereby, increase the risk of atherosclerosis. Greater fat, intake is a major cause of obesity and hypertension, diabetes, and gallbladder disease. Higher fat intake may heighten the risk of breast cancer directly through increased blood estrogen levels and/or secondarily through increased obesity. The critical experimental studies to determine the effects of a low-fat diet on disease risk have not been completed, but reducing fat in the US diet has the potential to decrease morbidity and mortality substantially.
膳食脂肪摄入与癌症风险，尤其是结肠癌、乳腺癌、前列腺癌和卵巢癌风险之间的关联，多年来一直存在争议。过去30年的生态学研究表明，膳食脂肪摄入量越高，因各种癌症导致的死亡率越高。移民研究也表明，脂肪摄入量增加可能与癌症风险增加有关。特定的饱和脂肪酸会升高血液胆固醇水平，从而增加动脉粥样硬化的风险。脂肪摄入量增加是肥胖、高血压、糖尿病和胆囊疾病的主要原因。较高的脂肪摄入量可能直接通过增加血液雌激素水平和/或间接通过增加肥胖来提高乳腺癌风险。确定低脂饮食对疾病风险影响的关键实验研究尚未完成，但减少美国饮食中的脂肪含量有可能大幅降低发病率和死亡率。
