Diet, nutritional status, and cancer risk in American blacks.
Diet, nutritional status, and cancer risk in American blacks.
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美国黑人的饮食、营养状况和癌症风险。
DOI：
10.1080/01635588909513997
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发表时间：
1989
期刊：
影响因子：
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通讯作者：
Gamshadzahi,A
中科院分区：
文献类型：
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作者：
Hargreaves,MK;Baquet,C;Gamshadzahi,A
大约 35% (10-70%) 的癌症可能与营养原因有关 (1)。然而，虽然食物中的天然或添加物质可能致癌，但营养缺乏或过量可能会促进致癌。我们通过美国饮食和营养状况调查比较了黑人和白人的数据，以确定美国黑人较差的饮食模式和营养状况是否可能与他们某些癌症的较高发病率和死亡率有关（与白人相比）。我们的审查表明，黑人吃更多的硝酸盐和动物性食品，而与蛋白质、脂肪和碳水化合物相关的纤维摄入不足。黑人在获取足够的硫胺素、核黄素、维生素 A 和 C 以及铁方面的营养状况也较差，肥胖（女性）和体重不足（男性）。这与关于饮食和癌症之间相互作用的假设（在白人中发现的关联）以及针对某些癌症报告的剂量反应关系是一致的，其中黑人的发病率和死亡率高于白人。需要在黑人和白人中进行更大规模的前瞻性病例对照和队列研究，以阐明特定饮食和营养因素对这些人群中特定癌症风险的影响。然而，此类研究之前必须进行方法学研究，以获得更有效的饮食和营养状况衡量标准。
About 35% (10–70%) of all cancers may be associated with nutritional causes (1). However, while natural or added substances in foods may be carcinogenic, nutritional deficiencies or excesses may promote carcinogenesis. We compared data from blacks and whites using dietary and nutritional status surveys in the United States to determine whether the poorer dietary patterns and nutritional status of American blacks may be associated with their higher incidence and mortality from certain cancers (compared with whites). Our review indicates that blacks eat more nitrate and animal foods and not enough fiber in relation to protein, fat, and carbohydrate. Blacks also have poorer nutritional status with respect to getting enough thiamine, riboflavin, vitamins A and C, and iron, to being obese (females), and to being underweight (males). This is in agreement with hypotheses regarding the interactions between diet and cancer (associations found in whites) and dose‐response relationships reported for some cancers for which blacks have a higher incidence and mortality than whites. More large‐scale prospective case‐control and cohort studies are needed in both blacks and whites to elucidate the contribution of specific dietary and nutritional factors to the risk of specific cancers in these population groups. However, such studies must be preceded by methodological research to obtain more valid measures of dietary and nutritional status.