一项最新研究表明，蘑菇和绿茶可能具有预防乳腺癌的功效。因为蘑菇和绿茶所含的化学物质可阻止癌细胞生长。此前人们知道，中国女性的乳腺癌发病率是发达国家女性的1/4或1/5。但随着中国女性逐渐适应富含肉蛋奶的西方饮食，这开始有所变化。
据英国广播公司3月18日报道，一项针对2000多名中国女性的研究发现，经常吃鲜蘑及喝绿茶，可使女性罹患乳腺癌的几率降低90%。西澳大利亚大学的研究人员，从2004年7月至2005年9月，对中国杭州市2018名女性（其中一半是乳腺癌患者）的饮食进行调查后得出了这一结论。不过专家称，蘑菇和绿茶的诸多益处是否适用于所有女性尚不清楚。该研究结果刊登在刚刚出版的美国《国际癌症杂志》（International Journal of Cancer）上。
医学界一直希望揭开鲜蘑和绿茶有助于降低乳腺癌发病率这个谜团。西澳大利亚大学的研究人员发现，每天至少食用10克鲜蘑菇的女性，罹患乳腺癌的几率比不吃蘑菇的女性低了64%。相比于新鲜蘑菇，干蘑菇的保护效果稍显逊色，但也能将女性罹患乳腺癌的几率降低一半。那些每天大量吃蘑菇及喝绿茶的女性获益更多，患乳腺癌的几率降低近90%。绿茶中含有一种名叫多酚的抗氧化剂，研究人员的实验结果表明，多酚可以消除动物体内的癌细胞。
英国癌症研究中心的朱莉·夏普博士说：“以前研究就发现绿茶和蘑菇都有降低罹患癌症风险的功效，尽管最新研究进一步为这种关联提供了证据，但要证实这些发现以及搞清楚它们是否适用于英国女性，还需要进行更多的研究。请记住，世上不存在让你彻底和癌症隔绝的‘超级食物’，这一点很重要。大量科学研究证明，降低罹患癌症风险的最好办法是坚持健康、平衡的饮食。”
原始出处：
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..