NEW ADVANCES OF DIET,NUTRITION AND CANCER PREVENTION
- VernacularTitle:膳食、营养与癌症预防的新进展
- Author:
Junshi CHEN
- Publication Type:Journal Article
- Keywords:
diet;
nutrition;
cancer;
antioxidant
- From:
Acta Nutrimenta Sinica
1956;0(02):-
- CountryChina
- Language:Chinese
-
Abstract:
Most of human cancers are caused by environmental factors; therefore, cancer is preventable. Among the key environmental factors, in addition to tobacco smoking, diet and nutrition play very important roles. Obesity caused by improper diet is the key risk factor for a number of common cancers. However, total fat content of the diet may not be a critical factor and the type of fat and the fatty acid composition of fat in the diet is the focus on dietary fat and cancer. Although there were adequate observational epidemiological evidences on the protective effects of dietary antioxidant nutrients on cancer, intervention trials using beta-carotene and vitamin C did not show positive results. Further studies on vitamin E and selenium are on-going. In the studies on the relationship between diet, nutrition and cancer, the protective effect of fresh fruits and vegetables is most convincing. Recently, the international dietary guidelines on cancer prevention has been shifted from nutrient-based guidelines to food-based guidelines. The publication Diet, Nutrition and Cancer Prevention: a Global Perspective published by WCRF/AICR presents 14 dietary recommendations for the prevention of cancer.
