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乳腺癌是全球第二大常见癌症，也是女性最常见的恶性肿瘤。越来越多的研究证据表明，生活方式（包括饮食、体重、体育运动）不良习惯可能与乳腺癌风险增加存在相关性。不过，饮食因素对乳腺癌复发和死亡的影响尚不明确。 2019年7月3日，瑞士巴塞尔《营养素》在线发表意大利那不勒斯腓特烈二世大学、罗马第二大学的研究报告，对营养与乳腺癌的预防、治疗和复发进行了系统回顾。 该研究对美国国家医学图书馆PubMed数据库进行检索，对过去10年评定乳腺癌发病、复发、生存相关饮食方式以及特定食物原材料或食物营养素摄入量的已发表证据进行系统回顾。 结果，已发表的文献数据表明： 对于健康者，水果、蔬菜、奶制品、豆制品、白肉（非哺乳动物，例如禽类、鱼类、虾蟹贝类、爬行动物、两栖动物肉类）等可能减少乳腺癌发病风险，脂肪、碳水化合物、红肉（哺乳动物，尤其腌腊熏烤等过度加工肉类）等可能增加乳腺癌发病风险。
对于乳腺癌患者，健康饮食方式的主要特点为较多摄入非精制谷物、蔬菜、水果、坚果、橄榄油等不饱和脂肪酸，以及较少摄入饱和脂肪酸、红肉等，可能减少乳腺癌所致死亡风险，有助于改善乳腺癌确诊后的总生存。 对于接受化疗和（或）放疗的乳腺癌患者，可能出现各种症状，引起生活质量恶化。乳腺癌治疗期间的营养干预研究表明，营养咨询和补充某些营养素，例如维生素C、维生素D、维生素E、二十碳五烯酸（EPA）和（或）二十二碳六烯酸（DHA），可能有助于控制药物所致副作用，以及提高治疗效果。因此，可以认为营养干预是乳腺癌患者多种治疗方法的组成部分。不过，需要通过大型临床试验对饮食干预深入调查研究，确定对乳腺癌患者有效的干预措施，改善长期生存和生活质量。 相关阅读 Nutrients. 2019 Jul 3;11(7):1514. Nutrition and Breast Cancer: A Literature Review on Prevention, Treatment and Recurrence. De Cicco P, Catani MV, Gasperi V, Sibilano M, Quaglietta M, Savini I. University of Naples Federico II, Naples, Italy; Tor Vergata University of Rome, Rome, Italy. Breast cancer (BC) is the second most common cancer worldwide and the most commonly occurring malignancy in women. There is growing evidence that lifestyle factors, including diet, body weight and physical activity, may be associated with higher BC risk. However, the effect of dietary factors on BC recurrence and mortality is not clearly understood. Here, we provide an overview of the current evidence obtained from the PubMed databases in the last decade, assessing dietary patterns, as well as the consumption of specific food-stuffs/food-nutrients, in relation to BC incidence, recurrence and survival. Data from the published literature suggest that a healthy dietary pattern characterized by high intake of unrefined cereals, vegetables, fruit, nuts and olive oil, and a moderate/low consumption of saturated fatty acids and red meat, might improve overall survival after diagnosis of BC. BC patients undergoing chemotherapy and/or radiotherapy experience a variety of symptoms that worsen patient quality of life. Studies investigating nutritional interventions during BC treatment have shown that nutritional counselling and supplementation with some dietary constituents, such as EPA and/or DHA, might be useful in limiting drug-induced side effects, as well as in enhancing therapeutic efficacy. Therefore, nutritional intervention in BC patients may be considered an integral part of the multimodal therapeutic approach. However, further research utilizing dietary interventions in large clinical trials is required to definitively establish effective interventions in these patients, to improve long-term survival and quality of life. KEYWORDS: breast cancer; diet; food; nutrients; prevention PMID: 31277273 DOI: 10.3390/nu11071514
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