PDF(Pubmed)
Abstract：
The role of dietary vitamins and antioxidants in preventing colorectal cancer (CRC) is a significant area of research within nutritional oncology. However, the relationship between these nutrients and CRC prevention is complex and influenced by factors such as dosage, timing, and individual health status. This review aims to comprehensively analyze and synthesize the existing scientific literature on the potential role of dietary vitamins and antioxidants in preventing CRC. A comprehensive literature review was conducted by searching electronic databases to identify studies examining the prospected impacts of dietary vitamins and antioxidants on the prevention of CRC. According to the outcomes of this review, this research review shows a complex link between vitamins and CRC. While some vitamins such as B2, B6, and D seemed helpful, others such as A and E had mixed results. Vitamin C deficiency was even linked to worse outcomes in cancer patients. Overall, the studies suggest focusing on a balanced diet rich in various vitamins rather than relying solely on individual supplements to prevent CRC. On the other hand, the results of our review suggest that the relationship between antioxidant intake and CRC is more intricate than previously thought. Data from this review indicates that taking specific antioxidant supplements such as selenium and vitamin E does not seem to offer the same protection. This suggests that a balanced diet with a variety of antioxidants is more helpful than focusing on single supplements. While we did not observe a direct association, future studies could investigate how different types and combinations of antioxidants might influence CRC development. In conclusion, the present systematic review highlights the need for more research on the relationship between vitamins, antioxidants, and CRC. We need to understand how these nutrients affect both the survival of people with CRC and the prevention of the disease. This will help us determine the best ways to use vitamins and antioxidants in CRC management and prevention.
摘要：
膳食维生素和抗氧化剂在预防结直肠癌（CRC）中的作用是营养肿瘤学中的重要研究领域。然而,这些营养素与CRC预防之间的关系是复杂的，并且受剂量等因素的影响，定时,和个人健康状况。这篇综述旨在全面分析和综合现有的关于膳食维生素和抗氧化剂在预防CRC中的潜在作用的科学文献。通过搜索电子数据库进行了全面的文献综述，以确定研究膳食维生素和抗氧化剂对预防CRC的预期影响的研究。根据这次审查的结果，这项研究综述显示了维生素和CRC之间的复杂联系.虽然一些维生素，如B2，B6和D似乎有帮助，其他如A和E的结果好坏参半。维生素C缺乏甚至与癌症患者的不良预后有关。总的来说,研究表明,关注富含各种维生素的均衡饮食,而不是仅仅依靠个体补充剂来预防CRC.另一方面,我们的综述结果表明,抗氧化剂摄入与CRC之间的关系比以前认为的更为复杂.这项审查的数据表明，服用特定的抗氧化剂补充剂，如硒和维生素E似乎没有提供相同的保护。这表明，具有多种抗氧化剂的均衡饮食比专注于单一补充剂更有帮助。虽然我们没有观察到直接关联，未来的研究可以探讨不同类型和组合的抗氧化剂如何影响CRC的发展.总之,本系统综述强调需要对维生素之间的关系进行更多的研究，抗氧化剂,和CRC。我们需要了解这些营养素如何影响CRC患者的生存和疾病的预防。这将帮助我们确定在CRC管理和预防中使用维生素和抗氧化剂的最佳方法。
