DIET AND CANCER OF THE COLON

The epidemiology of cancer of the colon suggests that dietary factors may be involved. Evidence is accumulating which implicates fiber, sterols, and gastrointestinal flora.     

饮食与乳腺癌发病关系的探讨

对天津市区244例女性乳腺癌患者及非肿瘤病人以1∶1配对进行病例对照研究,采用一般情况和月经及生育史调查及食物摄入频度及摄入量调查,研究对象患病前一年的饮食情况。数据分析采用膳食营养素计算程序和条件Logistic回归模型、卡方检验和u检验。对单因素分析有意义的变量进行有关因素调整后的结果表明:高脂肪、高单不饱和脂肪酸、高热量及低维生素C等营养素摄入是乳腺癌发病的危险因素;膳食脂肪热比增高及蔬菜类摄入减少也增加患乳腺癌的危险性。     

DIET, INTESTINAL FLORA, AND COLON CANCER

The daily fecal excretion of neutral sterols and of bile acids is much higher in people consuming a typical American diet than in vegetarians. Most of the sterols in typical Americans are converted to other products by bacterial action. The degree of conversion, however, is limited in some individuals and apparently not related to diet.     

膳食、营养与癌症预防的新进展

癌症发生的绝大部分原因是环境因素,因此可以预防。环境因素中除吸烟外主要是膳食和营养因素。膳食脂肪过多引起肥胖,是多种癌症的重要危险因素(乳腺癌与其无明显相关),但科学家们认为今后研究的主攻方向是具体研究不同类脂肪酸的作用。关于膳食抗氧化剂对癌症的保护作用,研究表明-胡萝卜素和维生素C均不理想,人们寄希望于维生素E和硒。总之,在膳食、营养与癌症的关系中,只有蔬菜和水果的保护作用最具有说服力。国际营养学界对膳食指南认识上的方向性转变是:从以营养素为基础的膳食指南转向以食物为基础的膳食指南。并提出了预防癌症的膳食指南建议。     

胃癌高发区饮食与胃癌的病例对照研究

在胃癌高发区(浙江省海岛岱山县)对98例胃癌进行了1∶2配比的病例对照研究。病例与对照均来自当地人群,在60余项非饮食因素方面具有良好的可比性。在当地居民主要食用的食物中发现:海蜇、墨鱼等是胃癌的危险因素(OR>2);而提示青葱属蔬菜及羊肉为保护性因素(OR<0.5),对10种营养素日摄入量的分析表明,病例组蛋白质,钙及饱和脂肪酸的摄入量明显高于对照组(P<0.05),并呈有剂量-反应的趋势。而维生素C、维生素A和碳水化物等在病例与对照组间无统计学上显著差异。     

POSSIBLE INFLUENCE OF DIET IN CANCER

Feeding of boiled egg white, raw egg yolk, or cholesterol and lard results in an increased incidence of cancer in mice. Mammary cancer appeared only in females allowed to breed and fed egg yolk or cholesterol and lard.     

EXPERIMENTAL AMYLOIDOSIS AND DIET

Experimental induction of amyloidosis in mice was facilitated by a high level and inhibited by a low level of casein in a semi-synthetic diet.