英國一項最新研究說,，對相關領域大量研究的綜合分析顯示，蔬菜水果對健康的好處毋庸置疑，但它們并沒有特殊的防癌效果，希望人們把防癌重點放在戒煙,、戒酒等方面。

英國牛津大學教授蒂姆·基在新一期《英國癌癥雜志》（BJC）上報告說,，他們收集了近10年來有關蔬菜水果攝入量與各種癌癥發(fā)病風險之間關系的大量研究資料。

綜合分析顯示,，蔬菜水果攝入量與乳腺癌,、前列腺癌、胃癌等癌癥發(fā)病風險沒有什么關聯(lián),，與肺癌和腸癌的發(fā)病風險也只有很微弱和不穩(wěn)定的聯(lián)系,。對于預防口腔癌和喉癌，蔬菜水果的正面影響比吸煙飲酒的負面影響小得多,。

蒂姆·基等人據(jù)此認為,，目前沒有足夠證據(jù)顯示蔬菜水果具有明顯的防癌效果，雖然多吃蔬菜水果對健康有益,，但不能將其宣傳為防癌手段,。就生活習慣而言，已有充分科學證據(jù)證實,，吸煙,、飲酒和肥胖仍然是最大的癌癥誘因，人們應該著重從這些方面入手預防癌癥,。（生物谷Bioon.com）

生物谷推薦原文出處：

British Journal of Cancer   doi: 10.1038/sj.bjc.6606032

Fruit and vegetables and cancer risk

T J Key1

1Cancer Epidemiology Unit, Nuffield Department of Clinical Medicine, Oxford University, Richard Doll Building, Roosevelt Drive, Oxford OX3 7LF, UK

Correspondence: Professor TJ Key, E-mail: [email protected]

Abstract

The possibility that fruit and vegetables may help to reduce the risk of cancer has been studied for over 30 years, but no protective effects have been firmly established. For cancers of the upper gastrointestinal tract, epidemiological studies have generally observed that people with a relatively high intake of fruit and vegetables have a moderately reduced risk, but these observations must be interpreted cautiously because of potential confounding by smoking and alcohol. For lung cancer, recent large prospective analyses with detailed adjustment for smoking have not shown a convincing association between fruit and vegetable intake and reduced risk. For other common cancers, including colorectal, breast and prostate cancer, epidemiological studies suggest little or no association between total fruit and vegetable consumption and risk. It is still possible that there are benefits to be identified: there could be benefits in populations with low average intakes of fruit and vegetables, such that those eating moderate amounts have a lower cancer risk than those eating very low amounts, and there could also be effects of particular nutrients in certain fruits and vegetables, as fruit and vegetables have very varied composition. Nutritional principles indicate that healthy diets should include at least moderate amounts of fruit and vegetables, but the available data suggest that general increases in fruit and vegetable intake would not have much effect on cancer rates, at least in well-nourished populations. Current advice in relation to diet and cancer should include the recommendation to consume adequate amounts of fruit and vegetables, but should put most emphasis on the well-established adverse effects of obesity and high alcohol intakes.

Keywords: fruit; vegetables; colorectal cancer; lung cancer; breast cancer