Diet components can suppress inflammation and reduce cancer risk.
Diet components can suppress inflammation and reduce cancer risk.
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DOI：
10.4162/nrp.2014.8.3.233
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发表时间：
2014-06
影响因子：
2.4
通讯作者：
Hardman WE
中科院分区：
文献类型：
--
作者：
Hardman WE
流行病学研究表明，饮食或特定饮食成分可以降低患癌症、心血管疾病和糖尿病的风险。这些疾病的根本原因是慢性炎症。对疾病有益的膳食成分似乎具有多种作用机制，许多还具有减轻炎症的共同机制（通常通过 NFκB 途径）。因此，植物性饮食可以含有许多减少炎症的成分，并可以降低患所有这三种慢性疾病的风险。我们总结了已被证明可以降低癌症风险的饮食成分，以及两项研究表明饮食中的核桃可以减少癌症的生长和发展。核桃抗癌作用的部分机制是通过抑制 NFκB 的激活。在这篇简短的综述中，我们重点关注饮食成分降低癌症风险以及与抑制炎症的关系。然而，应该记住，大多数饮食成分具有多种有益的作用机制，这些作用机制可以相加，抑制慢性炎症可以降低所有三种慢性疾病的风险。
Epidemiology studies indicate that diet or specific dietary components can reduce the risk for cancer, cardiovascular disease and diabetes. An underlying cause of these diseases is chronic inflammation. Dietary components that are beneficial against disease seem to have multiple mechanisms of action and many also have a common mechanism of reducing inflammation, often via the NFκB pathway. Thus, a plant based diet can contain many components that reduce inflammation and can reduce the risk for developing all three of these chronic diseases. We summarize dietary components that have been shown to reduce cancer risk and two studies that show that dietary walnut can reduce cancer growth and development. Part of the mechanism for the anticancer benefit of walnut was by suppressing the activation of NFκB. In this brief review, we focus on reduction of cancer risk by dietary components and the relationship to suppression of inflammation. However, it should be remembered that most dietary components have multiple beneficial mechanisms of action that can be additive and that suppression of chronic inflammation should reduce the risk for all three chronic diseases.
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