The Role of Diet in Cancer Prevention and Chemotherapy Efficacy.
The Role of Diet in Cancer Prevention and Chemotherapy Efficacy.
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DOI：
10.1146/annurev-nutr-013120-041149
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发表时间：
2020-09-23
影响因子：
8.9
通讯作者：
Mittelman SD
中科院分区：
文献类型：
--
作者：
Mittelman SD
尽管在治疗方面取得了长足的进步，但在世界上许多地方，癌症仍然是主要的死亡原因。众所周知，饮食对健康有很大影响，限制卡路里和禁食被认为对许多疾病有好处，甚至可以延长寿命。肥胖和癌症之间有很强的流行病学联系，健康的饮食被证明可以降低癌症风险。然而，人们对饮食对癌症的影响知之甚少，尤其是饮食对癌症治疗的影响。在这篇综述中，我们将讨论肥胖、饮食和癌症之间的临床前和流行病学联系。我们将探索饮食改善癌症治疗结果的潜在机制，包括饮食的激素、代谢和免疫/炎症效应，并介绍这一领域已发表的有限的临床研究。尽管缺乏数据，饮食干预可能会为癌症患者提供多种好处，包括减少毒性、提高化疗效果和降低长期并发症的风险。因此，我们必须了解饮食干预改善癌症治疗结果的科学状况，并扩大我们评估这一重要但复杂的辅助治疗策略的研究。
Despite great strides that have been made in treatments, cancer remains a leading cause of death in much of the world. Diet is known to have large impacts on health in general, and caloric restriction and fasting have putative benefits for many diseases and even to prolong life. There are strong epidemiological associations between obesity and cancer, and healthy diets have been shown to reduce cancer risk. However, less is known about how diet might impact cancer once it has already been diagnosed, and particularly how diet can impact cancer treatment. In the present review, we will discuss the preclinical and epidemiological links between obesity, diet, and cancer. We will explore potential mechanisms by which diet can improve cancer treatment outcome, including hormonal, metabolic, and immune/inflammatory effects of diet, and present the limited clinical research that has been published in this arena. Despite the paucity of data, diet intervention may offer multiple benefits to cancer patients, including reduced toxicity, improved chemotherapy efficacy, and lower risk of long term complications. Thus, it is important that we understand the state of the science of dietary intervention to improve cancer treatment outcome, and expand our studies evaluating this important but complex adjunctive treatment strategy.
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影响因子：
--
作者：
Caffa, Irene;D'Agostino, Vito;Nencioni, Alessio
通讯作者：
Nencioni, Alessio
影响因子：
6.4
作者：
Barrington-Trimis JL;Cockburn M;Metayer C;Gauderman WJ;Wiemels J;McKean-Cowdin R
通讯作者：
McKean-Cowdin R
影响因子：
4.7
作者：
Berrigan, D;Perkins, SN;Hursting, SD
通讯作者：
Hursting, SD
DOI：
10.1002/oby.22067
发表时间：
2018-01
期刊：
Obesity (Silver Spring, Md.)
影响因子：
--
作者：
Akinyemiju T;Moore JX;Pisu M;Judd SE;Goodman M;Shikany JM;Howard VJ;Safford M;Gilchrist SC
通讯作者：
Gilchrist SC
影响因子：
10.3
作者：
Boileau, TWM;Liao, ZM;Clinton, SK
通讯作者：
Clinton, SK