Lipid peroxidation, oxidative stress genes and dietary factors in breast cancer protection: a hypothesis.
Lipid peroxidation, oxidative stress genes and dietary factors in breast cancer protection: a hypothesis.
复制标题
DOI：
10.1186/bcr1628
复制
发表时间：
2007
期刊：
影响因子：
--
通讯作者：
Castelao JE
中科院分区：
文献类型：
--
作者：
Gago-Dominguez M;Jiang X;Castelao JE
我们最近提出，脂质过氧化可能是肥胖和高血压导致肾细胞癌风险增加的常见机制途径。在这个练习中，我们注意到乳腺癌和肾癌之间的危险因素互换（卵巢切除术和增加胎次，对肾脏有害，对乳房有益；高血压，对肾脏有害，在怀孕期间对乳房有益；酒精，对肾脏有益，对乳房有害，等等）。我们随后提出了脂质过氧化代表乳腺癌的保护机制的假设，并回顾了脂质过氧化对乳腺癌已确定的激素和非激素因素的作用的证据。在这里，我们回顾了支持脂质过氧化在饮食因素与乳腺癌之间关系中发挥作用的证据。现有证据表明，疑似乳腺癌保护因子（包括大豆、海洋 n-3 脂肪酸、绿茶、异硫氰酸盐、维生素 D 和钙）的抗癌作用中脂质过氧化产物的增加。我们还回顾了支持氧化应激基因在饮食因素与乳腺癌关系中的改变作用的流行病学证据。
We have recently proposed that lipid peroxidation may be a common mechanistic pathway by which obesity and hypertension lead to increased renal cell cancer risk. During this exercise, we noted a risk factor swap between breast and kidney cancer (oophorectomy and increased parity, detrimental for kidney, beneficial for breast; high blood pressure, detrimental for kidney, beneficial for breast when it occurs during pregnancy; alcohol, beneficial for kidney, detrimental for breast, and so on). We have subsequently proposed the hypothesis that lipid peroxidation represents a protective mechanism in breast cancer, and reviewed the evidence of the role of lipid peroxidation on established hormonal and non-hormonal factors for breast cancer. Here, we review the evidence in support of lipid peroxidation playing a role in the relationships between dietary factors and breast cancer. Available evidence implicates increased lipid peroxidation products in the anti-carcinogenic effect of suspected protective factors for breast cancer, including soy, marine n-3 fatty acids, green tea, isothiocyanates, and vitamin D and calcium. We also review the epidemiological evidence supporting a modifying effect of oxidative stress genes in dietary factor-breast cancer relationships.
登录
查看更多内容
影响因子：
6.4
作者：
Engeset, D;Alsaker, E;Riboli, E
通讯作者：
Riboli, E
DOI：
10.1054/plef.1999.0085
发表时间：
1999-09-01
影响因子：
3
作者：
Das, UN
通讯作者：
Das, UN
影响因子：
3.8
作者：
Ahsan, H;Chen, Y;Santella, RM
通讯作者：
Santella, RM
影响因子：
4.7
作者：
Chen, C;Shen, GX;Kong, ANT
通讯作者：
Kong, ANT
DOI：
10.1097/00075197-199903000-00005
发表时间：
1999-03-01
影响因子：
3.1
作者：
Bougnoux, P
通讯作者：
Bougnoux, P