Meat, dairy, and cancer
Meat, dairy, and cancer
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DOI：
10.3945/ajcn.113.071597
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发表时间：
2014-07-01
影响因子：
7.1
通讯作者：
Sinha, Rashmi
中科院分区：
文献类型：
--
作者：
Abid, Zaynah;Cross, Amanda J.;Sinha, Rashmi
2007年，世界癌症研究基金会和美国癌症研究所(WCRF/AICR)的报告认为，食用红肉和加工肉与结直肠癌之间存在关联的证据令人信服。此外，还研究了其他动物产品对癌症风险的影响，WCRF/AICR的报告得出结论，牛奶可能会降低结直肠癌的风险，但高钙饮食可能会增加前列腺癌的风险，而牛奶和膀胱癌之间存在关联的证据有限，而其他癌症的证据不足。肉类与癌症有几个潜在的机制，包括杂环胺、多环芳香烃、N-亚硝基化合物和血红素铁。尽管支持红肉和加工肉类与结直肠癌之间存在联系的证据令人信服，但与其他癌症之间的关系尚不清楚。在这篇综述中，我们总结了自2007年WCRF/AICR报告以来，由国家癌症研究所进行的关于肉类和乳制品摄入与癌症相关的队列研究。我们还报告了自2007年以来发表的荟萃分析的结果。
In 2007 the World Cancer Research Fund and American Institute for Cancer Research (WCRF/AICR) report judged that the evidence for an association between red and processed meat consumption and colorectal cancer was convincing. In addition, the effect of other animal products on cancer risk has been studied, and the WCRF/AICR report concluded that milk probably decreases the risk of colorectal cancer but diets high in calcium probably increase the risk of prostate cancer, whereas there was limited evidence for an association between milk and bladder cancer and insufficient evidence for other cancers. There are several potential mechanisms relating meat to cancer, including heterocyclic amines, polycyclic aromatic hydrocarbons, N-nitroso compounds, and heme iron. Although the evidence in favor of a link between red and processed meat and colorectal cancer is convincing, the relations with other cancers are unclear. In this review, we summarize cohort studies conducted by the National Cancer Institute on meat and dairy intake in relation to cancer since the 2007 WCRF/AICR report. We also report the findings of meta-analyses published since 2007.