饮食、营养和癌症的预防
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文题：Diet, nutrition and the prevention of cancer.
作者：Key TJ, Schatzkin A, Willett WC, Allen NE, Spencer EA, Travis RC.
英文摘要：
OBJECTIVE: To assess the epidemiological evidence on diet and cancer and make public health recommendations. DESIGN: Review of published studies, concentrating on recent systematic reviews, meta-analyses and large prospective studies. CONCLUSIONS AND RECOMMENDATIONS: Overweight/obesity increases the risk for cancers of the oesophagus (adenocarcinoma), colorectum, breast (postmenopausal), endometrium and kidney; body weight should be maintained in the body mass index range of 18.5-25 kg/m(2), and weight gain in adulthood avoided. Alcohol causes cancers of the oral cavity, pharynx, oesophagus and liver, and a small increase in the risk for breast cancer; if consumed, alcohol intake should not exceed 2 units/d. Aflatoxin in foods causes liver cancer, although its importance in the absence of hepatitis virus infections is not clear; exposure to aflatoxin in foods should be minimised. Chinese-style salted fish increases the risk for nasopharyngeal cancer, particularly if eaten during childhood, and should be eaten only in moderation. Fruits and vegetables probably reduce the risk for cancers of the oral cavity, oesophagus, stomach and colorectum, and diets should include at least 400 g/d of total fruits and vegetables. Preserved meat and red meat probably increase the risk for colorectal cancer; if eaten, consumption of these foods should be moderate. Salt preserved foods and high salt intake probably increase the risk for stomach cancer; overall consumption of salt preserved foods and salt should be moderate. Very hot drinks and foods probably increase the risk for cancers of the oral cavity, pharynx and oesophagus; drinks and foods should not be consumed when they are scalding hot. Physical activity, the main determinant of energy expenditure, reduces the risk for colorectal cancer and probably reduces the risk for breast cancer; regular physical activity should be taken.
杂志全名：Public Health Nutrition.
年份，卷（期）， 起止页码：2004 Feb;7(1A):187-200.
PMID: 14972060
中文译文：饮食、营养和癌症的预防
目的：评价饮食和癌症的流行病学证据，为公共卫生事业提供建议。
设计：回顾已经公布的资料，主要集中于最近的系统回顾、荟萃分析和大规模前瞻性研究。
结论和建议：超重或肥胖会增加发生食管腺癌、结直肠癌、乳腺癌、子宫内膜癌和肾癌发生的机率，体重应该保持在体重指数（BMI）在18.5-25 kg/m(2)，避免在成年期体重超标。过量摄入酒精会增加口腔癌、咽癌、食管癌和肝癌发生机会，并轻微增加乳腺癌发生机率。若有饮酒习惯，我们推荐每日摄入量不超过2 units。尽管黄曲霉素在肝炎病毒感染的重要性并不明确，但食物中的黄曲霉素会导致肝癌，因此应将食物中的黄曲霉素减少到最低程度。中国式腌鱼会提高鼻咽癌发生的风险，尤其是儿童时期摄入危险更大，我们建议应该将摄入量控制在中等程度。水果和蔬菜可能会降低口腔癌、食管癌、胃癌和结直肠癌发生机会，每天的摄入量应该最少400 g的水果和蔬菜。添加防腐剂的肉和红肉可能会增加结直肠癌发生机率，如果摄入添加防腐剂的肉和红肉，量应该中等。摄入盐腌制的食物和高盐食物可能增加胃癌发病率，因此应控制摄入盐腌制的食物和食盐。过热的饮料和食物可增加口腔癌、咽癌、食管癌发生机率，应尽量避免摄入过热的饮料和食物。体育活动是能量消耗的主要方式，可以降低结直肠癌发生机率，可能会减少乳腺癌发病率，因此我们推荐进行规律的体育活动。
作者：Key TJ, Schatzkin A, Willett WC, Allen NE, Spencer EA, Travis RC.
英文摘要：
OBJECTIVE: To assess the epidemiological evidence on diet and cancer and make public health recommendations. DESIGN: Review of published studies, concentrating on recent systematic reviews, meta-analyses and large prospective studies. CONCLUSIONS AND RECOMMENDATIONS: Overweight/obesity increases the risk for cancers of the oesophagus (adenocarcinoma), colorectum, breast (postmenopausal), endometrium and kidney; body weight should be maintained in the body mass index range of 18.5-25 kg/m(2), and weight gain in adulthood avoided. Alcohol causes cancers of the oral cavity, pharynx, oesophagus and liver, and a small increase in the risk for breast cancer; if consumed, alcohol intake should not exceed 2 units/d. Aflatoxin in foods causes liver cancer, although its importance in the absence of hepatitis virus infections is not clear; exposure to aflatoxin in foods should be minimised. Chinese-style salted fish increases the risk for nasopharyngeal cancer, particularly if eaten during childhood, and should be eaten only in moderation. Fruits and vegetables probably reduce the risk for cancers of the oral cavity, oesophagus, stomach and colorectum, and diets should include at least 400 g/d of total fruits and vegetables. Preserved meat and red meat probably increase the risk for colorectal cancer; if eaten, consumption of these foods should be moderate. Salt preserved foods and high salt intake probably increase the risk for stomach cancer; overall consumption of salt preserved foods and salt should be moderate. Very hot drinks and foods probably increase the risk for cancers of the oral cavity, pharynx and oesophagus; drinks and foods should not be consumed when they are scalding hot. Physical activity, the main determinant of energy expenditure, reduces the risk for colorectal cancer and probably reduces the risk for breast cancer; regular physical activity should be taken.
杂志全名：Public Health Nutrition.
年份，卷（期）， 起止页码：2004 Feb;7(1A):187-200.
PMID: 14972060
中文译文：饮食、营养和癌症的预防
目的：评价饮食和癌症的流行病学证据，为公共卫生事业提供建议。
设计：回顾已经公布的资料，主要集中于最近的系统回顾、荟萃分析和大规模前瞻性研究。
结论和建议：超重或肥胖会增加发生食管腺癌、结直肠癌、乳腺癌、子宫内膜癌和肾癌发生的机率，体重应该保持在体重指数（BMI）在18.5-25 kg/m(2)，避免在成年期体重超标。过量摄入酒精会增加口腔癌、咽癌、食管癌和肝癌发生机会，并轻微增加乳腺癌发生机率。若有饮酒习惯，我们推荐每日摄入量不超过2 units。尽管黄曲霉素在肝炎病毒感染的重要性并不明确，但食物中的黄曲霉素会导致肝癌，因此应将食物中的黄曲霉素减少到最低程度。中国式腌鱼会提高鼻咽癌发生的风险，尤其是儿童时期摄入危险更大，我们建议应该将摄入量控制在中等程度。水果和蔬菜可能会降低口腔癌、食管癌、胃癌和结直肠癌发生机会，每天的摄入量应该最少400 g的水果和蔬菜。添加防腐剂的肉和红肉可能会增加结直肠癌发生机率，如果摄入添加防腐剂的肉和红肉，量应该中等。摄入盐腌制的食物和高盐食物可能增加胃癌发病率，因此应控制摄入盐腌制的食物和食盐。过热的饮料和食物可增加口腔癌、咽癌、食管癌发生机率，应尽量避免摄入过热的饮料和食物。体育活动是能量消耗的主要方式，可以降低结直肠癌发生机率，可能会减少乳腺癌发病率，因此我们推荐进行规律的体育活动。
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