Nutrients, foods, and colorectal cancer prevention.
Nutrients, foods, and colorectal cancer prevention.
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DOI：
10.1053/j.gastro.2014.12.035
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发表时间：
2015-05
期刊：
影响因子：
29.4
通讯作者：
Chan AT
中科院分区：
文献类型：
--
作者：
Song M;Garrett WS;Chan AT
饮食在结直肠癌的发展中起着重要作用。在过去的几十年里，广泛的流行病学和实验研究的结果已经将几种食物和营养素的消费与结直肠肿瘤的风险联系起来。钙、纤维、牛奶和全谷物与结直肠癌的风险较低有关，红肉和加工肉类与风险增加有关。有大量证据表明，维生素D、叶酸、水果和蔬菜具有潜在的化学预防作用。营养素和食物也可能相互作用，作为一种饮食模式，影响结直肠癌的风险。饮食可能通过几种相互作用的机制影响结直肠癌的发生。这些包括对免疫反应和炎症的直接影响，以及营养过剩和肥胖风险因素对结直肠癌的间接影响。新出现的证据也暗示肠道微生物群是饮食与癌症之间关系的重要效应子。因此，饮食调整有望降低结直肠癌的发病率。
Diet has an important role in the development of colorectal cancer. In the past few decades, findings from extensive epidemiologic and experimental investigation have linked consumption of several foods and nutrients to the risk of colorectal neoplasia. Calcium, fiber, milk, and whole grain have been associated with a lower risk of colorectal cancer, and red meat and processed meat with an increased risk. There is substantial evidence for the potential chemopreventive effects of vitamin D, folate, fruits and vegetables. Nutrients and foods may also interact, as a dietary pattern, to influence colorectal cancer risk. Diet likely influences colorectal carcinogenesis through several interacting mechanisms. These include the direct effects on immune responsiveness and inflammation, and the indirect effects of over-nutrition and obesity—risk factors for colorectal cancer. Emerging evidence also implicates the gut microbiota as an important effector in the relationship between diet and cancer. Dietary modification therefore has the promise of reducing colorectal cancer incidence.
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影响因子：
2.3
作者：
Albanes, D;Malila, N;Heinonen, OP
通讯作者：
Heinonen, OP
DOI：
10.1136/bmj.d6617
发表时间：
2011-11-10
期刊：
BMJ (Clinical research ed.)
影响因子：
--
作者：
Aune D;Chan DS;Lau R;Vieira R;Greenwood DC;Kampman E;Norat T
通讯作者：
Norat T
影响因子：
5.8
作者：
Avenell, Alison;MacLennan, Graeme S.;Wallace, W. Angus
通讯作者：
Wallace, W. Angus
DOI：
10.1093/jnci/90.1.57
发表时间：
1998-01-07
期刊：
JOURNAL OF THE NATIONAL CANCER INSTITUTE
影响因子：
--
作者：
Baron, JA;Sandler, RS;Greenberg, ER
通讯作者：
Greenberg, ER
影响因子：
29.4
作者：
Alemán JO;Eusebi LH;Ricciardiello L;Patidar K;Sanyal AJ;Holt PR
通讯作者：
Holt PR