肿瘤是仅次于心血管疾病的第二大死亡原因。 肿瘤的诱因与多种因素相关,包括遗传因素、环境因素、精神心理因 素和饮食因素等,其中饮食因素对肿瘤的影响一直是关注的热点。 全谷物保留了胚乳、胚芽和麸皮,是膳食纤维、B 族维生素、 矿物质等营养成分的良好来源。 流行病学研究表明,经常食用以全谷物及其制品为基础的食物可以降低患结直肠癌、乳腺 癌、食管癌等疾病的风险,这种健康优势很大程度上与全谷物中存在的膳食纤维、多酚、活性肽等天然功能成分有关。 全谷物 中的活性成分通过促进胃肠道蠕动、保护肠道健康,降低炎症水平、增强免疫能力,减少肥胖风险、改善胰岛素抵抗,以及诱导 肿瘤细胞周期阻滞、促进肿瘤细胞凋亡等多种途径来实现肿瘤防治作用。 本文总结了全谷物防治肿瘤的流行病学证据,以及 膳食纤维、活性肽、酚类对肿瘤的预防和治疗效果,并对其潜在机制进行了阐述,旨在为提高全谷物在膳食中的摄入及全谷物 防治肿瘤提供科学依据。

Cancer is the second leading cause of death after cardiovascular disease. The causative factors of cancer are related to a variety of factors including genetic environmental psychosocial and dietary factors of which the impact of dietary factors on cancer has been a major concern. Whole grains retain endosperm germ and bran and are a good source of dietary fiber B vitamins minerals and other nutrients. Epidemiological studies have shown that regular consumption of foods based on whole grains and their products can reduce the risk of cancer such as colorectal cancer breast cancer and esophageal cancer. Much of this health advantage is related to the presence of dietary fibre polyphenols bioactive peptides and other natural functional components in whole grains. The active ingredients in whole grains achieve cancer prevention and treatment by promoting gastrointestinal motility and protecting intestinal health reducing inflammation levels and enhancing immunity reducing obesity risk and improving insulin resistance as well as inducing cancer cell cycle arrest and promoting cancer cell apoptosis among other ways. This paper summarizes the epidemiological evidence of whole grains for cancer prevention as well as the preventive and therapeutic effects of dietary fiber active peptides and phenolics on cancer and describes the underlying mechanisms aiming to provide a scientific basis for improving the dietary intake of whole grains.