英国一项最新研究说，对相关领域大量研究的综合分析显示，蔬菜水果对健康的好处毋庸置疑，但它们并没有特殊的防癌效果，希望人们把防癌重点放在戒烟、戒酒等方面。
英国牛津大学教授蒂姆·基在新一期《英国癌症杂志》（BJC）上报告说，他们收集了近10年来有关蔬菜水果摄入量与各种癌症发病风险之间关系的大量研究资料。
综合分析显示，蔬菜水果摄入量与乳腺癌、前列腺癌、胃癌等癌症发病风险没有什么关联，与肺癌和肠癌的发病风险也只有很微弱和不稳定的联系。对于预防口腔癌和喉癌，蔬菜水果的正面影响比吸烟饮酒的负面影响小得多。
蒂姆·基等人据此认为，目前没有足够证据显示蔬菜水果具有明显的防癌效果，虽然多吃蔬菜水果对健康有益，但不能将其宣传为防癌手段。就生活习惯而言，已有充分科学证据证实，吸烟、饮酒和肥胖仍然是最大的癌症诱因，人们应该着重从这些方面入手预防癌症。（生物谷Bioon.com）
生物谷推荐原文出处：
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: tim.key@ceu.ox.ac.uk
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
