Dietary Factors Modifying Breast Cancer Risk and Relation to Time of Intake
Dietary Factors Modifying Breast Cancer Risk and Relation to Time of Intake
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DOI：
10.1007/s10911-005-2543-4
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发表时间：
2005
影响因子：
2.5
通讯作者：
A. Tsubura;N. Uehara;Y. Kiyozuka;N. Shikata
中科院分区：
文献类型：
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作者：
A. Tsubura;N. Uehara;Y. Kiyozuka;N. Shikata
多种因素导致人类乳腺癌的发展。然而，环境因素，尤其是饮食因素，似乎有最大的影响。流行病学研究中获得的证据已得到实验室结果的证实。与乳腺癌密切相关的饮食成分包括脂肪和植物化学物质。高n-3多不饱和脂肪酸（PUFA）或单不饱和脂肪酸（MUFA）和低n-6多不饱和脂肪酸的饮食可以预防乳腺癌。水果和蔬菜中的一些植物化学物质也有保护作用。摄入的时间似乎很重要：如果一个人在生命早期接触到降低乳腺癌风险的饮食因素，可能会获得终身保护。饮食因素之间的协同作用和反协同作用可以改变乳腺癌的风险。现有证据表明，早期饮食干预可以降低患乳腺癌的风险。
Multiple factors contribute to the development of human breast cancer. However, environmental factors, especially dietary factors, appear to have the greatest effects. Evidence obtained in epidemiological studies has been corroborated by laboratory findings. Dietary components strongly associated with breast cancer include fat and phytochemicals. A diet high in n-3 polyunsaturated fatty acid (PUFA) or monounsaturated fatty acid (MUFA) and low in n-6 PUFA is protective against breast cancer. Some phytochemicals present in fruits and vegetables are also protective. Time of intake appears to be important: lifetime protection may be achieved if one is exposed to a dietary factor that lowers breast cancer risk early in life. Synergistic and antisynergistic interactions between dietary factors can modify breast cancer risk. The available evidence suggests that breast cancer risk can be reduced by early dietary intervention.