饮食和肝癌的风险：流行病学证据的叙述性回顾。

StephenW

Br J Nutr. 2020 Apr 1:1-31. doi: 10.1017/S0007114520001208. [Epub ahead of print]
Diet and liver cancer risk: a narrative review of epidemiologic evidence.
Yang WS1, Zeng XF1, Liu ZN2, Zhao QH1, Tan YT3, Gao J3, Li HL3, Xiang YB3.
Author information

1
    Department of Nutrition, School of Public Health, Anhui Medical University, Hefei, China.
2
    Department of General Surgery, the Second Affiliated Hospital of Anhui Medical University, Hefei, China.
3
    State Key Laboratory of Oncogene and Related Genes & Department of Epidemiology, Shanghai Cancer Institute, Renji Hospital, Shanghai Jiaotong University School of Medicine, Shanghai, China.

Abstract

Primary liver cancer is the third leading cause of cancer-related death worldwide. Most patients are diagnosed at late stages with poor prognosis, thus identification of modifiable risk factors for primary prevention of liver cancer is urgently needed. The well-established risk factors of liver cancer include chronic infection with hepatitis B virus (HBV) or hepatitis C virus (HCV), heavy alcohol consumption, metabolic diseases such as obesity and diabetes, and aflatoxin exposure. However, a large proportion of cancer cases worldwide cannot be explained by current known risk factors. Dietary factors have been suspected as important, but dietary etiology of liver cancer remains poorly understood. In this review, we summarized and evaluated the observational studies of diet including single nutrients, food and food groups, as well as dietary patterns with the risk of developing liver cancer. Although there are large knowledge gaps between diet and liver cancer risk, current epidemiologic evidence supports an important role of diet in liver cancer development. For example, exposure to aflatoxin, heavy alcohol drinking, possibly dairy (not including yogurt) intake increase, while intake of coffee, fish, and tea, light-to-moderate alcohol drinking, and several healthy dietary patterns (e.g., Alternative Healthy Eating Index) may decrease liver cancer risk. Future studies with large sample size and accurate diet measurement are warranted, and need to consider issues such as the possible etiological heterogeneity between liver cancer subtypes, the influence of chronic HBV or HCV infection, the high-risk populations (e.g., cirrhosis), and a potential interplay with host gut microbiota or genetic variations.
KEYWORDS:

diet; epidemiology; hepatocellular carcinoma; liver cancer; nutrition

PMID:
    32234090
DOI:
    10.1017/S0007114520001208

StephenW

Br J食品。 2020年4月1日至1月31日。 doi：10.1017 / S0007114520001208。 [Epub提前发行]
饮食和肝癌的风险：流行病学证据的叙述性回顾。
杨WS1，曾XF1，刘ZN2，赵QH1，谭YT3，高J3，李HL3，项YB3。
作者信息

1个
    安徽医科大学公共卫生学院营养系，安徽合肥
2
    安徽医科大学附属第二医院普外科，中国合肥。
3
    上海交通大学医学院附属仁济医院，上海癌研究所，癌基因及相关基因国家重点实验室，流行病学教研室，上海

抽象

原发性肝癌是全球癌症相关死亡的第三大主要原因。大多数患者被诊断为晚期预后较差，因此迫切需要确定可改变的危险因素，以进行肝癌的一级预防。公认的肝癌危险因素包括慢性感染乙型肝炎病毒（HBV）或丙型肝炎病毒（HCV），大量饮酒，代谢性疾病（例如肥胖和糖尿病）和黄曲霉毒素暴露。但是，全世界的大部分癌症病例无法用当前已知的危险因素来解释。人们怀疑饮食因素很重要，但对肝癌的饮食病因学知之甚少。在这篇综述中，我们总结并评估了饮食的观察性研究，包括单一营养素，食物和食物组以及具有发展为肝癌风险的饮食模式。尽管饮食与肝癌风险之间存在巨大的知识鸿沟，但当前的流行病学证据支持饮食在肝癌发展中的重要作用。例如，暴露于黄曲霉毒素，大量饮酒，可能增加乳制品（不包括酸奶）的摄入量，咖啡，鱼和茶的摄入量，轻度至中度饮酒以及几种健康的饮食习惯（例如，替代性健康饮食）指数）可能会降低患肝癌的风险。未来需要进行大样本量和准确饮食测量的研究，并且需要考虑诸如肝癌亚型之间可能的病因异质性，慢性HBV或HCV感染的影响，高危人群（例如肝硬化）和与宿主肠道菌群或遗传变异的潜在相互作用。
关键字：

饮食;流行病学肝细胞癌；肝癌;营养

PMID：
    32234090
DOI：
    10.1017 / S0007114520001208

jinpaimanman

回复 StephenW 的帖子

？咖啡，鱼和茶的摄入量-----那到底咖啡，茶是增加还是降低了，是好是坏？

StephenW

回复 jinpaimanman 的帖子

摄入咖啡，鱼和茶....降低了患肝癌的风险。是好.