蘑菇和綠茶有預防乳腺癌的功效 - International Journal of Cancer

2009-03-25 《國際癌症雜誌》

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一項最新研究表明，蘑菇和綠茶可能具有預防乳腺癌的功效。因為蘑菇和綠茶所含的化學物質可阻止癌細胞生長。此前人們知道，中國女性的乳腺癌發病率是發達國家女性的1/4或1/5。但隨著中國女性逐漸適應富含肉蛋奶的西方飲食，這開始有所變化。

 

據英國廣播公司3月18日報道，一項針對2000多名中國女性的研究發現，經常吃鮮蘑及喝綠茶，可使女性罹患乳腺癌的幾率降低90%。西澳大利亞大學的研究人員，從2004年7月至2005年9月，對中國杭州市2018名女性（其中一半是乳腺癌患者）的飲食進行調查後得出了這一結論。不過專家稱，蘑菇和綠茶的諸多益處是否適用於所有女性尚不清楚。該研究結果刊登在剛剛出版的美國《國際癌症雜誌》（International Journal of Cancer）上。

 

醫學界一直希望揭開鮮蘑和綠茶有助於降低乳腺癌發病率這個謎團。西澳大利亞大學的研究人員發現，每天至少食用10克鮮蘑菇的女性，罹患乳腺癌的幾率比不吃蘑菇的女性低了64%。相比於新鮮蘑菇，幹蘑菇的保護效果稍顯遜色，但也能將女性罹患乳腺癌的幾率降低一半。那些每天大量吃蘑菇及喝綠茶的女性獲益更多，患乳腺癌的幾率降低近90%。綠茶中含有一種名叫多酚的抗氧化劑，研究人員的實驗結果表明，多酚可以消除動物體內的癌細胞。

 

英國癌症研究中心的朱莉·夏普博士說：“以前研究就發現綠茶和蘑菇都有降低罹患癌症風險的功效，盡管最新研究進一步為這種關聯提供了證據，但要證實這些發現以及搞清楚它們是否適用於英國女性，還需要進行更多的研究。請記住，世上不存在讓你徹底和癌症隔絕的‘超級食物’，這一點很重要。大量科學研究證明，降低罹患癌症風險的最好辦法是堅持健康、平衡的飲食。”（來源：青年參考 任意）

 

（《國際癌症雜誌》（International Journal of Cancer），doi: 10.1002/ijc.24047 ，Min Zhang，C. D'Arcy J. Holman）

  

International Journal of Cancer Volume 124 Issue 6 ,
Pages 1404 - 1408 Published Online: 1 Oct 2008
Copyright © 2005 Wiley-Liss, Inc., A Wiley Company

Dietary intakes of mushrooms and green tea combine to reduce the risk of breast cancer in Chinese women

Min Zhang 1 * , Jian Huang 2 , Xing Xie 3 , C. D'Arcy J. Holman 1

1 School of Population Health, The University of Western Australia, 35 Stirling Highway, Crawley, Perth, WA 6009, Australia
2 Department of Oncology, Cancer Institute, Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, People's Republic of China
3 Women's Hospital, School of Medicine, Zhejiang University, Hangzhou, People's Republic of China

To investigate effects of dietary mushrooms and joint effects of mushrooms and green tea on breast cancer, a case-control study was conducted in southeast China in 2004-2005. The incident cases were 1,009 female patients aged 20-87 years with histologically confirmed breast cancer. The 1,009 age-matched controls were healthy women randomly recruited from outpatient breast clinics. Information on frequency and quantity of dietary intake of mushrooms and tea consumption, usual diet, and lifestyle were collected by face-to-face interview using a validated and reliable questionnaire. Compared with nonconsumers, the Odds ratios (Ors) were 0.36 (95% CI = 0.25-0.51) and 0.53 (0.38-0.73) for daily intake of 10 g fresh mushrooms and 4 g dried mushrooms, based on multivariate logistic regression analysis adjusting for established and potential confounders. There were dose-response relationships with significant tests for trend (p < 0.001). The inverse association was found in both pre- and postmenopausal women. Compared with those who consumed neither mushrooms nor green tea, the ORs were 0.11 (0.06-0.20) and 0.18 (0.11-0.29) for daily high intake of fresh and dried mushrooms combined with consuming beverages made from 1.05 g dried green tea leaves per day. The corresponding linear trends were statistically significant for joint effect (p < 0.001). We conclude that higher dietary intake of mushrooms decreased breast cancer risk in pre- and postmenopausal Chinese women and an additional decreased risk of breast cancer from joint effect of mushrooms and green tea was observed. More research is warranted to examine the effects of dietary mushrooms and mechanism of joint effects of phytochemicals on breast cancer. © 2008 Wiley-Liss, Inc.

Keywords Dietary mushrooms • green tea • breast cancer • risk factor • case-control study

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