Dietary recommendations in cancer prevention.
Dietary recommendations in cancer prevention.
复制标题
癌症预防的饮食建议。
DOI：
--
复制
发表时间：
1987
期刊：
影响因子：
--
通讯作者：
Å. Bruce
中科院分区：
文献类型：
--
作者：
Å. Bruce
为了预防饮食诱发的癌症，许多国家对食品添加剂（例如亚硝酸盐）的使用进行监管，并控制有害物质的水平，例如食物中的农药残留和真菌毒素。因此，在大多数富裕国家，这些因素在癌症病因中起的作用很小。从饮食中摄取预防癌症的物质，例如营养素、膳食纤维及植物中的一些天然成分，对预防癌症可能更为重要。到目前为止，只有一般性的建议，促进增加消费富含这些物质的食物。一些国际和国家组织已经发布了专门用于降低癌症风险的饮食指南。在许多方面，这些指南中给出的建议与过去几十年中发布的旨在预防心血管疾病等疾病的建议并无不同。他们都强调有必要减少脂肪和钠的摄入量，并增加食用富含膳食纤维和维生素A、C和E等营养素的食物。
In order to prevent diet-induced cancer, many countries regulate the use of food additives (e.g. nitrites) and control the level of harmful substances, such as pesticide residues and mycotoxins in food. In most affluent countries therefore, these factors play a minor role in cancer causation. The dietary intake of agents preventing cancer, such as nutrients, dietary fibre and some natural components in plants is probably of much greater importance in cancer prevention. So far there are only general recommendations promoting increased consumption of food rich in these substances. Some international and national organizations have published dietary guidelines specifically intended to decrease the risk of cancer. In many respects, the recommendations given in these guidelines do not differ from those published during the last decades with the aim of preventing, for example, cardiovascular diseases. They all stress the need to decrease the intake of fat and sodium and to increase the consumption of foods rich in dietary fibre and nutrients such as vitamins A, C and E.