一項(xiàng)最新研究表明，蘑菇和綠茶可能具有預(yù)防乳腺癌的功效。因?yàn)槟⒐胶途G茶所含的化學(xué)物質(zhì)可阻止癌細(xì)胞生長。此前人們知道，中國女性的乳腺癌發(fā)病率是發(fā)達(dá)國家女性的1/4或1/5。但隨著中國女性逐漸適應(yīng)富含肉蛋奶的西方飲食，這開始有所變化。
據(jù)英國廣播公司3月18日報道，一項(xiàng)針對2000多名中國女性的研究發(fā)現(xiàn)，經(jīng)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(xué)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(jìn)行調(diào)查后得出了這一結(jié)論。不過專家稱，蘑菇和綠茶的諸多益處是否適用于所有女性尚不清楚。該研究結(jié)果刊登在剛剛出版的美國《國際癌癥雜志》（International Journal of Cancer）上。
醫(yī)學(xué)界一直希望揭開鮮蘑和綠茶有助于降低乳腺癌發(fā)病率這個謎團(tuán)。西澳大利亞大學(xué)的研究人員發(fā)現(xiàn)，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%。相比于新鮮蘑菇，干蘑菇的保護(hù)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(shí)驗(yàn)結(jié)果表明，多酚可以消除動物體內(nèi)的癌細(xì)胞。
英國癌癥研究中心的朱莉·夏普博士說：“以前研究就發(fā)現(xiàn)綠茶和蘑菇都有降低罹患癌癥風(fēng)險的功效，盡管最新研究進(jìn)一步為這種關(guān)聯(lián)提供了證據(jù)，但要證實(shí)這些發(fā)現(xiàn)以及搞清楚它們是否適用于英國女性，還需要進(jìn)行更多的研究。請記住，世上不存在讓你徹底和癌癥隔絕的‘超級食物’，這一點(diǎn)很重要。大量科學(xué)研究證明，降低罹患癌癥風(fēng)險的最好辦法是堅(jiān)持健康、平衡的飲食?！?/span>
原始出處：
International Journal of Cancer，doi: 10.1002/ijc.24047 ，Min Zhang，C. D'Arcy J. Holman
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
1School of Population Health, The University of Western Australia, 35 Stirling Highway, Crawley, Perth, WA 6009, Australia
2Department of Oncology, Cancer Institute, Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, People's Republic of China
3Women's Hospital, School of Medicine, Zhejiang University, Hangzhou, People's Republic of China
*Correspondence to Min Zhang, School of Population Health, The University of Western Australia, 35 Stirling Highway, Crawley, Perth, WA 6009, Australia
Funded by:
The National Health and Medical Research Council (Australia); Grant Number: 303292
ABSTRACT
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..
