Foods that fight cancer-课堂翻译-机翻资料文档

Dietisnowconsideredamajorweaponagainstcancer.NationalCancerInstituteestimatesthataboutone-thirdofallcancersarelinkedtodiet,andrecentresearchindicatedthatwhatyoueatmayhelptosignificantlyreduceyourrisk.美国癌症协会估计，约有三分之一的癌症与饮食有关，最近的研究表明，你吃的东西可能有助于降低你的风险。Cancerdevelopsoveralongtime,whichmeansthatyouhaveyears-typicallydecades-inwhichtohinderorpromoteit.Researchersarefindingthatwhatyoueatmayinterferewithcancergrowthatvariousstages.Forexample,certainfoodscanblockthechemicalsthatinitiatecancer.Antioxidants,foundinsomevitaminsandminerals,cansnuffoutoxygenfreeradicals,substancesthatarethoughttomakecellsmoresusceptibletocancer,andtheycanevenrepairsomeofthecellulardamagethathasbeendone.Andsomefood-wheatbraninparticular-hasbeenshowntoshrinkprecancerouscells.癌症发展了很长一段时间，这意味着你有几十年的时间来阻碍或促进它。研究人员发现，你吃的东西可能会干扰癌症的生长，在不同的阶段。例如，某些食物可以阻断引发癌症的化学物质。在一些维生素和矿物质中发现的抗氧化剂，能清除氧自由基，被认为使细胞更容易患癌症的物质，甚至可以修复一些已经完成的细胞损伤。尤其是一些食品中的麦糠，特别是萎缩的癌前细胞。Arecentreviewof17studiesfrom17nationsrevealsthatpeoplewhoeatthemostfruitsandvegetableshaveabouthalfthecancerratesofthosewhoeattheleast.Thatincludescancersofthelung,colon,breast,cervix,esophagus,oralcavity,stomach,bladder,pancreasandovary.Infact,someresearchsuggeststhatfrequentconsumptionoffruitsandvegetablescancuttheriskoflungcancereveninsmokers.ultisalmostmind-boggling,,5saysTimByers,anepidemiologistwiththeU.S.CentersforDiseaseControlandPrevention,uthatordinaryfruitsandvegetablescanbesoeffectiveagainstsuchapotentcarcinogenascigarettesmoke.”最近的一项来自17个国家的17项研究显示，吃水果和蔬菜的人有一半的人吃的癌症率最低。包括肺癌、结肠癌、乳腺癌、宫颈癌、食道癌、口腔癌、胃癌、膀胱癌、胰腺癌和卵巢癌等。事实上，一些研究表明水果和蔬菜经常食用能降低患肺癌的风险。“这几乎是令人难以置信的，”提姆说，拜尔斯，与美国疾病控制和预防中心的流行病学家，“普通的水果和蔬菜可以对香烟烟雾等致癌物的有效性。”Oneofthemoststudiedantioxidantsinvegetablesandfruitsthoughttoprotectagainstcancerisbeta-carotene,concentratedindeepgreen,yellowandorangevegetablessuchascarrots,sweetpotatoesandspinach.Fruitshighinbeta-caroteneincludeapricotsandcantaloupes.Intest-tubestudiesatHarvardUniversity,betacarotenehadadirecttoxiceffectoncellstakenfrommalignanttumors.Italsoreducedthegrowthoflungcancercellsandalteredtheproteinsneededfortumorstogrow.在蔬菜和水果中，研究最多的抗氧化剂之一，是防止癌症，是B-胡萝卜素，主要集中在深绿色、黄色和橙色的蔬菜，如胡萝卜、红薯和菠菜。水果中的小胡萝卜素高包括杏、甜瓜。在哈佛大学的试管研究中，B-胡萝卜素对恶性肿瘤细胞有直接的毒性作用。它还降低了肺癌细胞的生长，并改变了肿瘤生长所需的蛋白质。Researchalsoshowsthatbeta-carotenecanchangeinthebodytoretinoidacid,asubstanceusedinclinicaltrialstotreatcertaincancers.研究还表明，小胡萝卜素可在体内转变为维生素A酸，一种药物在临床试验中用于治疗某些癌症。Herearesomeofthefoodsthatcontaincancer-fightingchemicals.这里有一些含有抗癌化学物质的食物。Tomatoes.Oneofthecompoundsintomatoesthatisthoughttoreducetheriskofcancerislycopene,thepigmentthatmakestomatoesred.Lycopene,anantioxidantthatisalsofoundinwatermelonsandapricots,quenchescertaincancer-triggeringoxygenfreeradicals.西红柿。西红柿中的一种化合物，被认为可以降低癌症的风险是番茄红素，使番茄红素的色素。番茄红素，一种抗氧化剂，也是西瓜和杏子，抑制某些癌症触发氧自由基。Havinglittlelycopeneinyourbloodisassociatedwithahigherriskofpancreaticcancer,accordinginaJohnsHopkinsUniversitystudy.Peoplewithpancreaticcancershowedlowerlevelsoflycopenecomparedwithhealthyindividuals.Thosewiththeleastbloodlycopenehadoverfivetimestheriskofpancreaticcancerashealthypeoplewiththemostbloodlycopene.据约翰霍普金斯大学的一项研究显示，在你的血液中有很少的番茄红素与胰腺癌的高风险相关。与健康人相比，胰腺癌患者的番茄红素含量较低。与最少的血液中的番茄红素有超过五倍的风险，胰腺癌作为健康人的血液中最多的番茄红素。Lycopeneispresentintomatoproducts,includingsauces,tomatopasteandevenketchup.番茄红素存在于番茄制品中，包括番茄酱、番茄酱和番茄酱。GreenVegetables.ArecentItalianstudyshowedthatdark-greenleafyvegetableslowertheriskofmanycancers.Spinach,broccoli,kaleanddark-greenlettucesarechock-fullofantioxidants,includingbeta-carotene,folateandlutein.Agoodruleofthumb:thedarkerthevegetable,themoreantioxidantswithin.绿色蔬菜。最近的一项研究表明，深绿色的绿叶蔬菜降低了许多癌症的风险。菠菜，花椰菜，羽衣甘蓝和深绿色的葛苣富含抗氧化剂，其中包括小胡萝卜素、叶酸、叶黄素。一个好的经验法则：深色的蔬菜，更多的抗氧化剂在。PungentPreventives.Awholehostofchemicalsthoughttohavecancer-inhibitingpropertieshavebeenidentifiedinalliumvegetables,whichincludegarlic,onionsandscallions.Animalstudiesshowthatmanyofthesechemicalsblockcarcinogensthathavebeenlinkedtocolon,stomach,lungandlivercancer.刺激剂。一大堆的化学物质被认为有抑癌特性已在葱属蔬菜，包括大蒜、洋葱和青葱。动物研究显示，这些化学物质中的许多致癌物质都与结肠癌、胃癌、肺癌和肝癌有关。AstudyatPennsylvaniaStateUniversityfoundthatfeedingratsvariousgarlicextractsandpreparationsreducedmammarytumorsbyasmuchas71percent.Inhumans,studiessuggestthatthosewhoeatmoreonionandgarlicarelesspronetogastrointestinalcancer.宾夕法尼亚州立大学的一项研究发现，饲养大鼠的各种大蒜提取物和制剂，减少了百分之71。在人类中，研究表明，吃洋葱和大蒜的人更不容易消化道癌症。Researchsuggeststhatgarliccompoundsmayeveninterferewithcancerprogression.ArecentGermanstudyfoundthatajoene,agarliccompound,istoxictomalignantcells.Garlicmayalsoantagonizeexistingcancerbyboostingimmunefunctions,accordingtoresearchersatLomaLindaUniversitySchoolofMedicine.第2页，共5页Theirstudy,doneonmice,foundthatgarlic5ssulfurcompoundsincreasedtheactivityofmacrophagesandT-lymphocytes,twoofthecomponentsoftheimmunesystemthatdestroytumorcells.研究表明，大蒜化合物可能会干扰癌症进展。最近德国的一项研究发现，阿霍烯，大蒜化合物，是恶性细胞的毒性。大蒜还可以对抗现有的癌症通过提高机体的免疫功能，根据洛玛连达大学医学院的研究人员。他们的研究中，在小鼠，发现大蒜中的含硫化合物增加巨噬细胞和T淋巴细胞的活性，对免疫系统的成分，破坏肿瘤细胞。CitrusFruit.uEatoranges,grapefruits,lemonsandlimesasoftenaspossible,nsaystoxicologistHerbertPierson,aformerprojectofficerwiththeNationalCancerInstitute.Hecallscitrusfruitanall-aroundcancerpackagebecauseitpossesseseveryclassofnaturalsubstances(carotenoids,flavonoidsandothers)thatindividuallyhaveneutralizedpowerfulchemicalcarcinogensinanimals.柑橘类水果。“吃橘子、柚子、柠檬和酸橙尽可能经常说，“毒物学家赫伯特Pierson和前国家癌症研究所项目官员。他称柑橘属水果为全方位的癌症，因为它拥有每一类的天然物质(类胡萝卜素、黄酮类化合物和其他类)，单独在动物体内具有强大的化学致癌物。Citrusfruitmaybeparticularlyeffectiveinreducingtheriskofpancreaticcancer.OnestudyfoundthatinagroupofSwedes,thosewhoateacitrusfruitalmostdailyreducedtheriskofpancreaticcancerbyone-halftomorethantwo-thirds,ascomparedwitheatingcitrusfruitlessthanonceaweek.柑橘类水果在降低患胰腺癌风险的过程中可能特别有效。一项研究发现，在一组的瑞典人，那些吃柑橘类水果几乎每天降低胰腺癌的风险减少一半，超过三分之二，与吃柑橘类水果少于每周一次的比较。CruciferousVegetables.Cruciferousvegetables,suchascabbage,cauliflower,Brusselssprouts,broccoli,kale,mustardgreensandturnips,mayreducetheriskofbreastcancer.Infact,researchersatEppleyInstituteforResearchinCancerandAllieddiseasesattheUniversityofNebraskaatOmahafoundthatfeedinganimalscabbageandcollardgreens(alsoacruciferousvegetable),alongwithalow-fatdiet,reducedtheincidenceofmammarycancers.Eatcruciferousvegetablesraworlightlycooked.Overcookingmaydestroytheindoles,compoundsfoundinthesevegetablesthatmayprotectagainstcancer.十字花科蔬菜。十字花科蔬菜，如卷心菜、菜花、西兰花、甘蓝菜、布鲁塞尔菜、芥菜和萝卜，可以降低患乳腺癌的风险。事实上，研究人员在癌症研究所和内布拉斯加大学奥马哈分校埃普利盟军在疾病发现饲养动物甘蓝和羽衣甘蓝(也是一种十字花科蔬菜)，以及低脂饮食，减少乳腺癌的发病率。吃十字花科蔬菜生吃或轻熟。这样会破坏哼I口朵类化合物中发现这些蔬菜可以预防癌症。Cruciferousvegetablesmayalsoworktoheadoffstomachandcoloncancer.ResearchconductedinUtahrevealedthatmenwhoatethemostcruciferousvegetableshada70percentlowerriskofcoloncancerthanthosewhoatetheleastofsuchvegetables.十字花科蔬菜也可以阻止胃和结肠癌。在犹他州的研究表明，男人吃十字花科蔬菜降低了百分之70,患结肠癌的风险要比那些吃最少的蔬菜。Soybeans.Soybeanscontainatleastfivecompoundsbelievedtoinhibitcancer.Infact,oneofthecompoundsischemicallysimilartothedrugtamoxifen,whichisroutinelyusedtotreatestrogen-dependentbreastcancerandisnowbeingtestedinalargeclinicaltrialtoseeifitcanpreventthedisease.Inanimalstudies,soybeanconstituentshavebeenfoundtoblockcolon,skinandothercancersbypossiblyslowingthe第3页，共5页growthanddivisionofcancercells.大豆。大豆中含有至少五种化合物，能抑制癌症。事实上，其中一个化合物是化学类似的药物他莫昔芬，这是常规用于治疗雌激素依赖性乳腺癌，目前正在测试中，在一个大的临床试验，看看它是否能预防疾病。在动物研究中，大豆成分被发现阻止结肠癌，皮肤和其他癌症，可能减缓癌症细胞的生长和分裂。Driedandcannedbeans-chickpeas,lentils,kidney,pinto,navy,black,pinkandwhite-containpossibleanticanceragentsaswell-AstudyofSeventh-dayAdventistsinCaliforniashowedthatthosewhoatebeansweeklywere40percentlesslikelytodieofpancreaticcancerthanthosewhoatethemlessthanonceaweek.干豆类罐头鹰嘴豆，小扁豆，肾，平托，海军，黑色，粉红色和白色的含有可能的抗癌剂以及在加利福尼亚第七天的安息日的一项研究表明，那些吃豆每周百分之40死于胰腺癌的可能性比那些吃了不少于每周一次。WheatBran.Wheatbranmaylowertheriskofcoloncancer.Adouble-blindstudyofpatientsatTheNewYorkHospital-CornellMedicalCenterfoundthattwoone-ounceservingsofwheatbrancerealadaycausedpremalignantcolonpolypstoshrinkwithinsixmonths.Mostremarkable,sayresearchers,isthatsuchasmallamountoffoodcouldhavesuchanimpactwithinashortperiodoftime,illustratingthatdietaryinterventionmayworkevenafterprecancerouswarningsignshaveappeared.小麦熬皮。小麦糠可能降低结肠癌的风险。在纽约医院康奈尔医学中心的患者的双盲对照研究发现，二一一天的小麦数皮的谷物盎司引起癌前结肠息肉缩小，六个月内。研究人员说，最引人注目的是，在短时间内，这种少量的食物可能会产生这样的影响，说明饮食干预可能会起作用，即使是在癌前征兆出现之后。Low-FatMilk.Whilethesaturatedfatinmilkseemstopromotecertaincancers,anothersubstanceinmilkmaydeterthem.ResearchersatRoswellParkCancerInstituteinBuffalo,N.Y.,discovered,notsurprisingly,thatdrinkersofwholemilkhadhigheroddsthannon-milk-drinkersofdevelopingcancersoftheoralcavity,stomach,colon,rectum,lung,bladder,breastandcervix.Buttheyalsofoundthatthosedrinkinglow-fatmilkwerelesslikelythannon-milk-drinkerstodevelopcancersoftheoralcavity,stomach,rectumandcervix.Why?Scientistssuspectthatelementssuchascalcium,riboflavin,orvitaminsA,C