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Updated: Jul 19, 2026

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Changes in Mammary Gland Morphology and Breast Cancer Risk in Rats
Published on: October 16, 2010
在新加坡,饮食对乳腺癌风险的影响
H P Lee1, L Gourley, S W Duffy
1Department of Community, Occupational and Family Medicine, National University of Singapore.
Lancet (London, England)
|May 18, 1991
概括
饮食因素显著影响绝经前妇女乳腺癌风险. 摄入大量的红肉增加了风险,而多不和脂肪酸 (PUFA),β-胡卜素和大豆蛋白显示出保护作用.
科学领域:
- 营养与癌症流行病学
- 乳腺癌的饮食风险因素
背景情况:
- 饮食被怀疑对乳腺癌风险有影响.
- 了解与乳腺癌相关的特定饮食成分对于预防策略至关重要.
研究的目的:
- 调查新加坡华裔妇女的饮食摄入量与乳腺癌风险之间的关联.
- 识别可能导致患乳腺癌或预防乳腺癌的特定营养素和食物组.
主要方法:
- 一项涉及200名患有乳腺癌的女性和420名匹配的对照者的病例控制研究.
- 量化食物频率调查问卷评估了采访前一年的饮食摄入量.
- 以同时存在的风险因素进行调整的统计分析.
主要成果:
- 在绝经前妇女中,高摄入动物蛋白和红肉与增加乳腺癌风险相关.
- 高摄入多不和脂肪酸 (PUFA),β-胡卜素和大豆蛋白/产品与降低风险有关.
- 红肉是显著的诱导因素,而PUFA,β-胡卜素和大豆蛋白是绝经前妇女的显著保护因素.
结论:
- 饮食模式,特别是红肉和大豆的消费,在绝经前妇女的乳腺癌风险中起着重要作用.
- 富含植物性雌激素的大豆产品可能会对年轻女性的乳腺癌产生保护作用.
- 饮食修改侧重于增加PUFA,β-胡卜素和大豆摄入量,同时减少红肉,可能有利于预防乳腺癌.
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