素食或可大大降低結(jié)腸直腸癌風(fēng)險(xiǎn)

Vegetarian Diet May Cut Colon Cancer Risk

素食或可大大降低結(jié)腸直腸癌風(fēng)險(xiǎn)

A vegetarian diet, especially one that includes fish, significantly reduces the risk of colorectal cancer, a large new study reports.

一項(xiàng)大型研究最近稱，素食飲食，特別是包括魚在內(nèi)的素食飲食，能極大降低患結(jié)腸直腸癌的風(fēng)險(xiǎn)。

Researchers recruited 77,659 men and women from Seventh-day Adventist churches nationwide. All filled out well-validated questionnaires that included more than 200 food items.

研究者從美國(guó)各地的基督復(fù)臨安息日會(huì)(Seventh-day Adventist)招募了77659名男女。所有調(diào)查對(duì)象都填寫了確定有效的問卷，其中提到200多種食物。

Meat intake in the population was very low — an average of about two ounces a day. During an average of seven years of follow-up, the scientists found 490 cases of colorectal cancer. Over all, after adjusting for many health and behavioral variables, vegetarians had a 21 percent reduced risk of cancer compared with nonvegetarians. The results are in JAMA Internal Medicine.

這些調(diào)查對(duì)象的總體肉攝入量很低，平均每天約二盎司(約合56.7克)。在平均長(zhǎng)達(dá)七年的跟蹤調(diào)查中，科學(xué)家們發(fā)現(xiàn)了490例結(jié)腸直腸癌。在根據(jù)很多健康和行為變量調(diào)整之后，研究者們算出，總的來(lái)說(shuō)，素食者比非素食者的患癌風(fēng)險(xiǎn)低21%。該研究結(jié)果發(fā)表在《美國(guó)醫(yī)學(xué)會(huì)雜志·內(nèi)科學(xué)卷》(JAMA Internal Medicine)上。

But some vegetarian diets were better than others. Results for people who modified a vegetarian diet with eating meat or fish up to four times a month derived little benefit. But “pescovegetarians,” who ate fish one or more times a month and other meats less than once a month, reduced their risk by 42 percent compared with nonvegetarians.

不過(guò)，有些素食優(yōu)于其他素食。在素食基礎(chǔ)上每月最多吃四次肉類或魚類，幾乎不會(huì)帶來(lái)更多益處。但是，“魚素者”(pescovegetarian)，也就是那些每月至少吃一次魚、最多吃一次肉的人——比非素食者患結(jié)腸直腸癌的風(fēng)險(xiǎn)低42%。

“We’re looking at the low end of the meat consumption spectrum,” said the lead author, Dr. Michael J. Orlich, an assistant professor of epidemiology at the Loma Linda University School of Public Health, “but even compared to a moderate intake of meat, a zero intake looks better, with or without fish.”

“我們調(diào)查的是肉攝入量較低的人，”這項(xiàng)研究的主要作者、洛馬林達(dá)大學(xué)公共衛(wèi)生學(xué)院的流行病學(xué)助理教授邁克爾·J·奧爾利奇博士(Michael J. Orlich)說(shuō)，“不過(guò)，與適量攝入肉類相比，完全不吃肉甚至似乎更好——不管是否攝入魚類。”