Fruit and vegetables in cancer prevention
Fruit and vegetables in cancer prevention
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DOI：
10.1207/s15327914nc5401_13
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发表时间：
2006-01-01
影响因子：
2.9
通讯作者：
Weiderpass, Elisabete
中科院分区：
文献类型：
--
作者：
Vainio, Harri;Weiderpass, Elisabete
我们的目的是回顾关于食用水果和蔬菜对人类可能的癌症预防作用的流行病学文献，量化食用大量水果和蔬菜与食用少量水果和蔬菜的影响，并对现有证据进行总体评估。我们的工作基于2003年国际癌症研究机构召开的一次专家会议。对食用水果和蔬菜预防癌症效果的相关文章进行定性阅读和评价，然后分别计算队列研究和病例对照研究的平均相对风险和范围。计算了与水果和蔬菜消费相关的可能的人群可预防部分，以及对每个癌症部位的水果和蔬菜消费的癌症预防效果的证据程度的总体陈述。关于食用水果和蔬菜对口腔癌、咽喉癌、食道癌、胃癌、结肠直肠癌、喉癌、肺癌、卵巢癌（仅限蔬菜）、膀胱癌（仅限水果）和肾癌的预防作用的证据有限。没有足够的证据表明食用水果和蔬菜对所有其他部位都有预防癌症的作用。将这一风险差异范围应用于低摄入量患病率范围，低水果和蔬菜摄入量的可预防比例将在5-12%的范围内。重要的是要认识到，这只是一个粗略的估计范围，可以通过增加水果和蔬菜摄入量来预防的癌症比例，在特定的癌症部位和世界不同地区可能会有所不同，超出这个范围。
Our aim was to review the epidemiological literature on possible cancer-preventive effects of the consumption of fruits and vegetables in humans, to quantify the effect of high versus low consumption of fruits and vegetables, and to give an overall assessment of the existing evidence. We based our work on an expert meeting conducted by the International Agency for Research on Cancer in 2003. A qualitative reading and evaluation of relevant articles on the cancer-preventive effect of the consumption of fruits and vegetables was made followed by the calculation of the mean relative risk and range for cohort and case-control studies separately. The possible population-preventable fraction for modifying diet in relation to fruit and vegetable consumption was calculated as well as an overall statement about the degree of evidence for the cancer-preventive effect of fruit and vegetable consumption for each cancer site. There is limited evidence for a cancer-preventive effect of the consumption of fruits and vegetables for cancer of the mouth and pharynx, esophagus, stomach, colon-rectum, larynx, lung, ovary (vegetables only), bladder (fruit only), and kidney. There is inadequate evidence for a cancer-preventive effect of the consumption of fruits and vegetables for all other sites. Applying this range of risk difference to the range of prevalence of low intake, the preventable fraction for low fruit and vegetable intake would fall into the range of 5-12%. It is important to recognize that this is only a crude range of estimates and that the proportion of cancers that might be preventable by increasing fruit and vegetable intake may vary beyond this range for specific cancer sites and across different regions of the world.