在美國(guó),，每年有超過230,000個(gè)乳腺癌新增病例。在美國(guó)一些鄉(xiāng)村地區(qū),，乳腺癌是女性所患癌癥類型中最主要的一類,。僅在2011年，美國(guó)就大約有39,000名成年女性因患乳腺癌而死亡,。
飲酒頻率過高會(huì)增加罹患乳腺癌的風(fēng)險(xiǎn),，但惟獨(dú)適量飲用紅酒能降低罹患乳腺癌的風(fēng)險(xiǎn)。最近刊登在Journal of Women's Health上一項(xiàng)研究證實(shí)：紅葡萄種子以及皮中的一種特殊化學(xué)物質(zhì)能在一定程度上降低我們體內(nèi)的雌激素水平,，進(jìn)而提高更年期婦女的睪酮水平,，從而減少婦女患乳腺癌的風(fēng)險(xiǎn)。
來自洛杉磯思達(dá)斯-西奈醫(yī)學(xué)中心的研究人員表示紅酒主要是由紅葡萄釀造而成,，紅酒中也存在了這種具有抗腫瘤作用的有效成分,。
早期研究表明酒精能提高我們體內(nèi)雌激素水平，促進(jìn)腫瘤細(xì)胞的生長(zhǎng),。因此,，過去人們普遍認(rèn)為飲用市面上所有含酒精的酒類會(huì)增加?jì)D女得乳腺癌的幾率。但這項(xiàng)最新研究卻有力的抨擊了這一理論,。
研究人員發(fā)現(xiàn),，那些更年期婦女每天晚上飲用八盎司的紅酒有一個(gè)月左右的時(shí)間后，體內(nèi)雌激素出現(xiàn)降低現(xiàn)象,，睪酮水平呈上升趨勢(shì),。然而,，給另外一組更年期婦女飲用白葡萄酒后，上述現(xiàn)象得不到復(fù)制,。
但研究人員強(qiáng)調(diào)：該項(xiàng)研究所得的結(jié)論并不能證明白葡萄酒會(huì)提高婦女罹患乳腺癌的風(fēng)險(xiǎn),。因此，需要開展更多研究來確定紅酒減少患乳腺癌風(fēng)險(xiǎn)的確切機(jī)制,。(生物谷 Bioon.com)
doi:10.1089/jwh.2011.3001
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Red Versus White Wine as a Nutritional Aromatase Inhibitor in Premenopausal Women: A Pilot Study
Chrisandra Shufelt, C. Noel Bairey Merz, YuChing Yang, Joan Kirschner, Donna Polk, Frank Stanczyk, et al.
Background: An increased risk of breast cancer is associated with alcohol consumption; however, it is controversial whether red wine increases this risk. Aromatase inhibitors (AIs) prevent the conversion of androgens to estrogen and occur naturally in grapes, grape juice, and red, but not white wine. We tested whether red wine is a nutritional AI in premenopausal women.
Methods: In a cross-over design, 36 women (mean age [SD], 36 [8] years) were assigned to 8 ounces (237?mL) of red wine daily then white wine for 1 month each, or the reverse. Blood was collected twice during the menstrual cycle for measurement of estradiol (E2), estrone (E1), androstenedione (A), total and free testosterone (T), sex hormone binding globulin (SHBG), luteinizing hormone (LH), and follicle stimulating hormone (FSH).
Results: Red wine demonstrated higher free T vs. white wine (mean difference 0.64pg/mL [0.2SE], p=0.009) and lower SHBG (mean difference 5.0nmol/L [1.9SE], p=0.007). E2 levels were lower in red vs. white wine but not statistically significant. LH was significantly higher in red vs. white wine (mean difference 2.3mIU/mL [1.3SE], p=0.027); however, FSH was not.
Conclusion: Red wine is associated with significantly higher free T and lower SHBG levels, as well as a significant higher LH level vs. white wine in healthy premenopausal women. These data suggest that red wine is a nutritional AI and may explain the observation that red wine does not appear to increase breast cancer risk.
