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Position: Home > Articles > Dairy Products and Cancer Risk Control Food and Nutrition in China 2011,17 (01) 78-82

乳制品消费与癌症风险控制

作  者:
范志红;李楠楠
单  位:
中国农业大学食品科学与营养工程学院
关键词:
乳制品;结肠癌;乳腺癌;前列腺癌;卵巢癌
摘  要:
乳制品是营养价值很高的食物,但近年来对于乳制品的健康意义有了质疑之声。本文综述了乳制品与结肠癌、乳腺癌、前列腺癌、卵巢癌4种癌症发生风险关系的营养流行病学研究,对近年"牛奶致癌论"作出客观评价。证据表明,乳制品与前列腺癌和卵巢癌可能有一定的正相关性,但研究结果并不一致;乳制品对结肠癌的预防具有益处,对乳腺癌的影响未有定论;尚无证据表明每日摄入200g以下会显著增加癌症的风险。
译  名:
Dairy Products and Cancer Risk Control
作  者:
FAN Zhi-hong,LI Nan-nan (College of Food Science and Nutrition Engineering,China Agricultural university,Beijing 100083,China)
关键词:
dairy products;colon cancer;breast cancer;prostate cancer;ovarian cancer
摘  要:
The health value of dairy products was questioned in recent years.The nutrition epidermiological research on dairy consumption and cancer risk was reviewed.Results indicated that dairy consumption might be associated with elevated risk of prostate cancer and ovarian cancer,while research results were not consistent.Effect of dairy consumption on breast cancer was uncertain.There was no powerful evidence that consumption of dairy products below 200g/d could significantly increase cancer risk.

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