癌症的营养干预研究  

Nutritional Intervention of Cancer

作　　者：黎钧耀[1] 

机构地区：[1]中国医学科学院肿瘤研究所肿瘤医院北京100021

出　　处：《化学进展》2013年第9期1462-1479,共18页Progress in Chemistry

摘　　要：膳食和营养是包括癌症在内的许多慢性病的重要可改变、可预防危险因素。最新科学估算指出,世界癌症负担约1/5到1/3与饮食、营养和身体活动有关,从而有可能加以预防或推迟其发生。营养干预是癌症预防和控制的重要策略。自20世纪80年代以来,已开展过大量营养干预研究。一些研究表明,营养补充对降低癌症危险是有效的。然而,可能由于人群营养状况并不缺乏或者干预太迟等原因,也有许多研究未能证实这种效果。未来癌症的膳食和营养干预研究,必须根据不同人群的癌症构成模式和营养状况,同时遵循"绿色"化学预防方向,通过补充多种营养素或全食物来继续加以探讨。这应成为我国癌症研究的一个重要领域。Diet and nutrition are important modifiable and preventable risk factors for many chronic diseases including cancer. An up-to-date estimate indicated that about 1/5 to 1/3 of the world cancer burden are related to food, nutrition and physical activity and can be prevented or delayed. Nutritional intervention is an important strategy for cancer prevention and control. Since the 1980＇s, copious nutritional intervention studies have been carried out. Some studies showed the effectiveness of nutritional supplementation in reducing cancer risks. However, a larger number of studies failed to demonstrate such an effect, possibly because the populations were not deficient in the nutrients studied or the intervention was started too late. In the future, dietary and nutritional intervention studies on cancer should be carried out according to the nutritional statues and cancer patterns of different populations. At the same time, there is a great need for continually exploring cancer prevention through multinutrient or whole-food supplementations in a ＂green＂ chemoprevention approach. This is an important area for cancer research in China.

关 键 词：膳食和营养干预 癌症化学预防 人群归因危险分数 行为干预 行政和政策干预 基于食物的途径 

分 类 号：R730.1[医药卫生—肿瘤]