乳腺癌 z-bo 2020-10-26 358

　　Rowan T. Chlebowski, MD, of the Los Angeles Institute of Biomedical Research and his colleagues conducted a randomized clinical trial called "Women’s Health Initiative Dietary Changes" involving 48,835 menopausal women aged 50-79 with no history of breast cancer. From 1993 to 1998, women were randomly assigned to the normal diet group (60%) or diet intervention group. The goal was to reduce fat intake to 20% of energy and increase the intake of vegetables, fruits and grains (40%). %).

　　Researchers observed that under diet intervention, fat intake was significantly reduced, fruit, vegetable and grain intake increased, and body weight decreased slightly (3%). During the intervention period (hazard ratio 0.65) and the subsequent 16.1 years of follow-up, the breast cancer mortality rate of women in the intervention group was significantly reduced. After 19.6 years of cumulative follow-up, 3374 cases of breast cancer occurred. The mortality rate after breast cancer decreased significantly (hazard ratio 0.85), and the mortality rate of breast cancer decreased significantly (hazard ratio 0.79).

　　"These findings provide the first randomized clinical trial evidence that changes in diet can reduce the risk of dying from breast cancer in postmenopausal women," the author wrote.