饮食因素与大肠癌关系的研究进展  

Advances in understanding the relationship between dietary factors and risk of colorectal cancer

作　　者：孙丽红[1] 

机构地区：[1]上海中医药大学医学技术学院,上海市201210

出　　处：《世界华人消化杂志》2010年第19期2033-2037,共5页World Chinese Journal of Digestology

摘　　要：本文综述了近几年来饮食因素对大肠癌发病的影响,提示肉类、高脂肪饮食和饮酒会增加大肠癌发病的几率;而全谷食物、膳食纤维、叶酸、硒和钙减少大肠癌的危险性.可见不合理的饮食对大肠癌的发生影响很大,这从饮食角度为防治肿瘤提供了依据.The purpose of this paper is to summarize the relationship between dietary factors and risk of colorectal cancer.There is evidence that meat,high-fat diet and drinking increase the chance of developing colorectal cancer,while whole grains,dietary fiber,folacin,selenium,zinc and calcium reduce the risk of colorectal cancer.Therefore,an inadequate diet may contribute to the development of colorectal cancer.These viewpoints provide a basis for prevention of colorectal cancer in terms of diet control.

关 键 词：大肠癌 饮食因素 膳食纤维 

分 类 号：R735.34[医药卫生—肿瘤]