根據(jù)洛杉磯路透社報(bào)導(dǎo),，西雅圖Fred Hutchinson癌癥研究中心的研究人員，針對五十萬位美國退休人員進(jìn)行一項(xiàng)研究,，發(fā)現(xiàn)只要在每天的飲食中多加一份水果或幾份蔬菜,，就能夠降低形成頭頸癌的風(fēng)險(xiǎn)。這項(xiàng)大規(guī)模的研究結(jié)果顯示飲食在罹癌風(fēng)險(xiǎn)上扮演重要的角色,。
癌癥專家表示：大約有三分之二的癌癥患者與其生活方式脫不了關(guān)系,，例如：抽煙、缺乏運(yùn)動(dòng)或是飲食不均衡等,。Alan Kristal博士說：「在這項(xiàng)大規(guī)模的研究結(jié)果中證實(shí),，蔬果能防癌，已不是指唱高調(diào),，而是有憑有據(jù)的事實(shí),。研究人員募集了年齡大于50歲的受試者，包括男性與女性,，并持續(xù)追蹤他們的飲食情況以及頭頸癌的診斷記錄長達(dá)5年,。研究結(jié)果顯示：「相較于每天僅吃1.5份蔬果的組別,，每天每一千卡路里中吃6份蔬果的組別其頭頸癌的風(fēng)險(xiǎn)能降低29%。
第二份飲食研究則包括了十八萬三千多位的加州及夏威夷居民,，結(jié)果發(fā)現(xiàn)吃入黃酮(flavonols)含量較高的食物,，例如：洋蔥、蘋果,、莓果,、甘藍(lán)以及花椰菜等。能降低罹患胰臟癌的風(fēng)險(xiǎn),，相較于對照組大約能降低23%的罹癌率,，且對吸煙者有更明顯的影響。 (資料來源 : Reuters)
英文原文鏈接:
Study adds data that vegetables reduce cancer risk
Mon Apr 16, 2007 9:40AM EDT
By Deena Beasley
LOS ANGELES (Reuters) - New research is strengthening evidence that following mom's admonition to eat your vegetables may be some of the best health advice around.
A large study of 500,000 American retirees has found that just one extra serving of fruit or vegetables a day may reduce the risk of developing head and neck cancer.
Numerous studies have demonstrated that diet plays a role in cancer. Cancer experts now believe that up to two-thirds of all cancers come from lifestyle factors such as smoking, diet and lack of exercise.
"It may not sound like news that vegetables protect from cancer, but there is actually some controversy in the literature. It is important that we do these large studies," said Dr. Alan Kristal, associate head of the cancer prevention program at Fred Hutchinson Cancer Research Center in Seattle.
Researchers at the National Cancer Institute queried men and women aged 50 and older about their diets, then followed participants for five years to record all diagnoses of head and neck cancer, which is the sixth-leading cause of cancer-related death worldwide.
Tobacco and alcohol use increase the risk of head and neck cancers, which affect the mouth, nose, sinuses and throat.
The study found eating six servings of fruit and vegetables per day per 1,000 calories cut the risk of head and neck cancer by 29 percent compared to eating one and a half servings.
The typical adult consumes around 2,000 calories a day.
"Increasing consumption by just one serving of fruit or vegetables per 1,000 calories per day was associated with a 6 percent reduction in head and neck cancer risk, said Neal Freedman, cancer prevention fellow at the NCI.
A second study of food consumption in more than 183,000 residents of California and Hawaii found that a diet high in flavonols might help reduce pancreatic cancer risk, especially in smokers.
Flavonols are common in plant-based foods but are found in highest concentrations in onions, apples, berries, kale and broccoli.
The study found that people who ate the largest amounts of flavonols had a 23 percent reduced risk of developing pancreatic cancer compared to those who ate the least.
