过量摄入红肉及加工肉类对人体致癌风险的研究进展

Progress in Research on Carcinogenic Risks to Humans Posed by Over-Consumption of Red Meat and Processed Meat

世界癌症研究基金会(International Agency for Research on Cancer,IARC)报告指出,过多摄入红肉会增加患癌症的风险,但是否有足够令人信服的证据证明呢?本文对近年来有关红肉摄入对人类患肺癌、前列腺癌、乳腺癌、结/直肠癌、膀胱癌、食道癌和胃癌的风险等国外文章进行综述。研究表明,没有人体量-效关系实验等证据证明癌症与食用红肉和加工肉有直接关系,但大量摄入红肉、高温及炸制红肉,患某些癌症的风险会相对增加,还伴随着其他致癌因素,如吸烟、酗酒、癌症家族史、遗传变异等。此结果是否适应我国人群,尚有待进一步研究确证。预防癌症的有效途径为降低或控制红肉过量摄入,采用科学的烹饪和加工方法,戒烟及少饮酒,多摄入新鲜蔬菜、水果等平衡膳食。

The International Agency for Research on Cancer（IARC） recently reported that excessive intake of red meat may increase the risk of certain cancers. In this article, we review recent scientific literature regarding the association of over-consumption of red meat with increased risk of human lung cancer, prostate cancer, breast cancer, colon cancer, bladder cancer, esophageal cancer and gastric cancer risk. Studies have indicated that excessive consumption of red meat, and high temperature and deep fried red meat products together with other carcinogenic factors, such as smoking, alcohol consumption, cancer family history, genetic variation, etc, cause higher risk of certain cancers, although there is no experimental evidence supporting the direct association of the consumption of red and processed meat with cancer risks. However, it is still unclear whether this result also applies to Chinese populations. Many cancers can be prevented effectively by reducing or controlling the intake of red meat, using scientific cooking and processing methods, giving up smoking, drinking less, and eating more fresh fruits and vegetables.