这篇综述探讨了饮食因素与乳腺癌预后之间的多方面关系。关注不饱和脂肪,地中海饮食(MD),和其他营养成分。乳腺癌仍然是一个重要的全球健康问题,饮食等生活方式因素在预防和管理中起着关键作用。审查遵循了2020年系统审查和荟萃分析(PRISMA)指南的首选报告项目。2019年至2024年间发布的英文文章是可以接受的。我们使用了相关的搜索词,如“不饱和脂肪”,“地中海饮食”,“乳腺癌”,和“营养”在PubMed中执行搜索,PubMedCentral(PMC),EBSCOhost,和灰色文献,如谷歌学者。筛选后,选择了479篇原始论文中的11篇,并将其包含在最终审查中。其中包括横断面分析和系统回顾,队列研究,叙事回顾,系统回顾和荟萃分析,病例对照研究,随机对照试验(RCT),和横断面研究。主要研究结果表明,坚持MD与改善乳腺癌女性的生活质量和降低死亡率相关。特别是在老年群体中。饮食强调富含抗氧化剂的食物,抗炎化合物,和健康的脂肪有助于这些观察到的好处。特定的不饱和脂肪,特别是omega-3多不饱和脂肪酸(PUFA),如二十二碳六烯酸(DHA)和二十碳五烯酸(EPA),通过调节癌细胞行为和增强治疗反应来证明抗癌特性。与MD相关的生物标志物,如β-胡萝卜素和番茄红素,作为饮食依从性和潜在风险降低的指标。此外,在橄榄油中发现的成分,包括多酚和单不饱和脂肪酸,通过发挥抗氧化和抗增殖作用,在预防乳腺癌方面表现出有希望的效果。其他饮食因素如钙,豆类,水果,蔬菜也在降低乳腺癌风险和提高生存率方面发挥作用。这篇综述强调了饮食干预在优化乳腺癌患者预后中的重要性,并强调了进一步研究以阐明潜在机制和完善饮食建议的必要性。
This
review explores the multifaceted relationship between dietary factors and breast cancer outcomes, focusing on unsaturated fats, the Mediterranean diet (MD), and other nutritional components. Breast cancer remains a significant global health concern, with lifestyle factors like diet playing a pivotal role in prevention and management. The
review adhered to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) 2020 guidelines. Articles written in English and released between 2019 and 2024 were acceptable. We used pertinent search terms such as \"unsaturated fats\", \"Mediterranean diet\", \"breast cancer\", and \"nutrition\" to perform searches in PubMed, PubMed Central (PMC), EBSCOhost, and grey literature such as Google Scholar. After screening, 11 of the 479 original papers were chosen and included in the final
review. These include cross-sectional analysis and systematic
review, cohort study, narrative
review, systematic
review and meta-analysis, case-control study, randomized controlled trials (RCTs), and cross-sectional study. Key findings suggest that adherence to the MD correlates with improved quality of life measures and reduced mortality rates among women with breast cancer, particularly in older age groups. The diet\'s emphasis on antioxidant-rich foods, anti-inflammatory compounds, and healthy fats contributes to these observed benefits. Specific unsaturated fats, notably omega-3 polyunsaturated fatty acids (PUFAs) like docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), demonstrate anti-cancer properties by modulating cancer cell behavior and enhancing treatment responses. Biomarkers associated with the MD, such as β-carotene and lycopene, serve as indicators of dietary compliance and potential risk reduction. Furthermore, components found in olive oil, including polyphenols and monounsaturated fatty acids, exhibit promising effects in preventing breast cancer by exerting antioxidant and anti-proliferative actions. Other dietary factors like calcium, legumes, fruits, and vegetables also play a role in reducing breast cancer risk and improving survival rates. This review underscores the importance of dietary interventions in optimizing outcomes for breast cancer patients and highlights the need for further research to elucidate underlying mechanisms and refine dietary recommendations.