饮食,胃微生物群和代谢物在胃瘤发生过程中
Lanping Jiang1, Harry Cheuk-Hay Lau1, Ruijie Zeng1
1Institute of Digestive Disease, Department of Medicine and Therapeutics, State Key Laboratory of Digestive Disease, Li Ka Shing Institute of Health Sciences, The Chinese University of Hong Kong, Hong Kong SAR, China.
Research (Washington, D.C.)
|May 13, 2025
概括
饮食通过改变肠道微生物影响胃癌 (GC) 风险. 本综述探讨了加工肉类,盐保存食品,高脂肪饮食和酒精如何影响GC发育和微生物相互作用,并建议预防饮食干预措施.
科学领域:
- 胃肠道学和瘤学
- 微生物组研究 微生物组研究
- 营养科学 营养科学
背景情况:
- 胃癌 (GC) 是一种普遍存在的恶性瘤,特别是在亚洲,饮食是一个重要的危险因素.
- 新兴研究强调了非Helicobacter pylori胃微生物在GC发育中的作用.
- 饮食模式极大地影响胃微生物群的组成和功能.
研究的目的:
- 审查各种饮食因素对胃癌发展和进展的影响.
- 探索微生物代谢物和宿主微生物相互作用在胃瘤发生中的作用.
- 讨论针对微生物群的饮食干预措施,以预防和管理GC.
主要方法:
- 文献综述综合了有关饮食,胃微生物群和胃癌的当前研究.
- 分析调查特定饮食成分 (加工肉类,盐保存食品,高脂肪饮食,酒精) 和其影响的研究.
- 在GC的背景下,对微生物代谢物和宿主微生物相互作用的研究进行审查.
主要成果:
- 特定的饮食,包括加工肉类,盐保存食品,高脂肪饮食和酒精,与增加GC风险和进展有关.
- 胃微生物群的饮食诱导的变化有助于瘤发生.
- 微生物代谢物和宿主微生物相互作用在GC的发展中起着至关重要的作用.
结论:
- 饮食习惯显著影响胃微生物组,并有助于胃癌的发展.
- 了解这些饮食-微生物-宿主相互作用对于制定有针对性的预防和治疗策略至关重要.
- 旨在调节肠道微生物群的饮食干预措施对GC预防和管理具有前景.
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