膳食因素与消化道肿瘤关系的研究进展  

A Systematic Review of Dietary Factors and Gastrointestinal Tract Cancer

作　　者：邵丹丹[1] 王红晓[2] 闵军霞[2] 王福俤[1] 

机构地区：[1]浙江大学医学院公共卫生学院,杭州310058 [2]浙江大学转化医学研究院,杭州310058

出　　处：《基因组学与应用生物学》2016年第5期1101-1107,共7页Genomics and Applied Biology

基　　金：国家自然科学基金项目(基金号31225013;31570791)资助

摘　　要：消化道肿瘤主要包括食管癌、胃癌及结直肠癌,是亚太地区常见的高发肿瘤。流行病学调查研究发现消化道肿瘤的发生与膳食因素、遗传因素、地理因素及环境因素等有关。本综述针对膳食因素与消化道肿瘤的关系进行系统地归纳总结,依照营养素类别分别阐述膳食因素中的蛋白质、碳水化合物、脂肪、维生素、微量元素以及其他因素,如酒精及咖啡等的摄入与消化道肿瘤的关系,旨在为今后的流行病学研究以及公众预防消化道肿瘤提供科学的指导建议。Gastroin testinal tract cancer mainly refers to esophageal, gastric, and colorectal cancer with high incidence in Asian-pacific area, including China. Epidemiological studies have linked the dietary factors, genetic variations, geographic locations and environmental differences with the prevalence of gastrointestinal tract cancer.This systemic review updates our current understanding of the relationship between dietary factors and incidence of gastrointestinal tract cancer. We summarized most relevant studies based on the classification of nutrients,including proteins, fats, carbohydrates, vitamins, trace elements and others such as alcohol and coffee. The review aims to provide scientific guidance for designing of future relevant epidemiological studies and for the public to prevent gastrointestinal tract cancer.

关 键 词：消化道肿瘤 膳食因素 食管癌 胃癌 结直肠癌 

分 类 号：R735[医药卫生—肿瘤]