ISSN:0959-8278    

出版商:OVID    

年代:1999

数据来源: OVID

ISSN:0959-8278    

出版商:OVID    

年代:1999

数据来源: OVID

ISSN:0959-8278    

出版商:OVID    

年代:1999

数据来源: OVID

ISSN:0959-8278    

出版商:OVID    

年代:1999

数据来源: OVID

摘要:

In the past few decades, increasing concern about the role of diet in the aetiology of diseases such as heart disease and certain cancers, including colon cancer and the hormone-related cancers, has led to a number of studies assessing the role of various food components. Many of these studies, particularly those in the 1970s and 1980s looked at individual foods or nutrients without assessing their role in relation to other dietary components. Thus the role of red meat was often examined in isolation from energy, fat or fibre intake or from consumption of other food groups such as vegetables or fruit. Epidemiological studies of the dietary aetiology of colon cancer have been undertaken in a number of communities with varying meat and dietary intake profiles and with varying results. To provide background information for an assessment of the potential role of red meat consumption in the aetiology of colon cancer in the Australian context, an analysis of current consumption patterns of red meat in the population was undertaken. The results show that red meat consumption, which had been falling since the 1970s, continued to decline in Australia at a time when colon cancer rates were rising. Red meat intake in 1995/6 averaged 88 g a day for men and 45 g a day for women and was contributing less than one-fifth of the dietary fat and saturated fat in the Australian diet. Those with the highest intakes of red meat on the day of the survey had intakes of vegetables and fruits closer to those of non-red meat eaters, with the low-to-moderate red meat consumers having the lower intakes of fruits and vegetables.

ISSN:0959-8278    

出版商:OVID    

年代:1999

数据来源: OVID

ISSN:0959-8278    

出版商:OVID    

年代:1999

数据来源: OVID

摘要:

2min), cooking method (frying, oven grilling/broiling, barbecuing), and meat type (e.g. sausage<whole meat). Humans will be exposed to HCAs from the consumption of meat or fish cooked by these methods and from the consumption of gravy prepared from pan residues. Approximately one-third of the meat consumed on a daily basis in New Zealand is cooked by methods likely to result in the formation of HCAs. When intake estimates are combined with animal cancer potency data, the greatest contributor to cancer risk is from the consumption of chicken. Red meat is no more implicated than any other meat type. Although the role of HCA in human cancer is yet to be clearly established, exposure can be minimized by lifestyle choices.

ISSN:0959-8278    

出版商:OVID    

年代:1999

数据来源: OVID

摘要:

Persuasive data exist as to the importance of environmental factors in the pathogenesis of sporadic colorectal cancer. One possibility is that the effect of environmental factors varies between individuals, perhaps on the basis of inherited variation (polymorphism) in genes which influence the activation or inactivation of dietary carcinogens. Thus far, the focus has been on acetylator genes (NAT1, NAT2) and the activation of heterocyclic amines, carcinogens generated by cooking meat for prolonged periods at high temperature. Three case–control studies and one prospective study have shown a consistent trend towards higher risks for cancer with higher intakes of meat in rapid acetylators for NAT1, NAT2 or both genotypes. Other links between meat, cooking methods, metabolic genotypes and risk for cancer might include enhanced activation of polycyclic aromatic hydrocarbons andN-nitroso compounds by variant genotypes of CYP1A1 and CYP2E1, respectively, and modulation by meat of the protective effect of the &egr;4 allele of apolipoproteinEon risk for cancer of the proximal colon.

ISSN:0959-8278    

出版商:OVID    

年代:1999

数据来源: OVID

摘要:

Breast and colorectal cancer are main causes of death in industrialized countries. In these cancers dietary factors appear to play beneficial or adverse roles. One of the possible beneficial factors may be fish intake or then-3 polyunsaturated fatty acids from fish, as found in epidemiological and clinical studies. In population studies, high intake of fish during many years is associated with reduced risks of breast and colorectal cancer. Prospective and case–control studies either do not show an association between fish intake and cancer risks or show reduced risks at high fish intakes. In these studies, fish consumption may have been too low or may not reflect fish consumption over a longer period. In population, case–control, and prospective studies, fish and fishn-3 polyunsaturated fatty acids were not found to increase cancer risks. Clinical studies on markers of colorectal cancer indicate that fishn-3 polyunsaturated fatty acids may reduce cancer risk. In several studies in which the effect of fish consumption on cancer risk was investigated, meat and meat products were positively related to cancer risk, suggesting that cancer risks might be reduced more effectively when meat and meat products in meals are replaced by fish. In conclusion, the existing knowledge suggests that an increase in the consumption of fish and fishn-3 polyunsaturated fatty acids in industrialized countries may contribute to lower breast and colorectal cancer risks.

ISSN:0959-8278    

出版商:OVID    

年代:1999

数据来源: OVID

摘要:

In a population-based case–control study of stomach cancer conducted in Warsaw, Poland, 464 cases and 480 controls were interviewed to evaluate the role of family history and other risk factors. A greater than threefold increase in risk was associated with a history of stomach cancer in a first degree relative (OR=3.5; 95% CI=2.0–6.2), but no excess risk was seen with other forms of cancer. The risk associated with familial occurrence was not significantly modified by gender, age or ABO blood type, and did not vary with Laurén histologic classification. Our findings add to evidence for a familial predisposition to both diffuse and intestinal types of gastric cancer. Further studies are needed to identify the susceptibility genes and environmental exposures that may account for the familial tendency to stomach cancer.

ISSN:0959-8278    

出版商:OVID    

年代:1999

数据来源: OVID