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【medical-news】皇后学院的科学家发现了酒、发酵
Public release date: 7-Mar-2007
Queen's studies find new links between wine, fermented foods and cancer
But garlic reduces changes that ultimately lead to cancer, researchers say
KINGSTON, Ont. ?New findings by a Queen's University research team dispel the popular notion that eating so-called "natural" foods will protect against cancer.
In fact, certain types of common foods and alcoholic beverages such as wine, cheese, yogurt and bread contain trace amounts of carcinogens. Maintaining a balanced diet from a variety of sources ?including garlic ?is a better choice, the researchers suggest.
Led by Dr. Poh-Gek Forkert of Queen's Department of Anatomy and Cell Biology, the team has discovered that a naturally-occurring carcinogen found in alcoholic beverages and fermented foods causes DNA modification and mutations, ultimately leading to abnormal cell growth and lung cancer. Her research also shows that a component of garlic significantly reduces these changes.
The most recent Queen's findings are published on-line today in the journal, Carcinogenesis. This is the third in a series of four related papers: two of the companion papers are published on-line in the International Journal of Cancer and Drug Metabolism and Disposition.
Dr. Forkert's team includes PhD student Lya Hernandez and postdoctoral fellows, Drs. Heidi Chen and Ashish Sharma (all from Anatomy and Cell Biology). Also collaborating on the team are PhD student Martin Kaufmann (Biochemistry), Dr. Glenville Jones (Biochemistry), and Dr. Raymond Bowers (Chemistry).
The researchers are studying the effects of treatment with vinyl carbamate in mice. This substance is derived from ethyl carbamate (urethane), a by-product of fermentation found in alcoholic beverages, and fermented foods like cheese, yogurt and bread. It is also present naturally in tobacco.
Now labeled as a potential human carcinogen by both the World Health Organization and the International Agency for Research on Cancer, urethane was given inadvertently to millions of patients in Japan, between 1950 and 1975, in analgesic and sedative drugs. It was estimated that the total dose of urethane administered to a 60-kilogram patient was about 0.6 to 3.0 grams. This is believed to be the largest dose on record of a pure carcinogen administered directly to people.
In 1985, Health and Welfare Canada placed limits on urethane contained in Canadian (but not imported) alcoholic beverages. "The problem is how to regulate the levels in imported goods," says Dr. Forkert.
In these studies, the mice were administered a single high dose of the carcinogenic chemical. Human exposure differs from that in mice in that it is much lower, and occurs over a prolonged period of time. A question has been raised regarding the effect on people who ingest low levels of the chemical daily over many years, and perhaps over a lifetime.
"We believe that people should not be apprehensive about consuming these foods and beverages: if consumed at low levels, they probably don't pose a risk. It might be prudent, however, to have a varied diet and to limit drinking certain alcoholic beverages," says Dr. Forkert. "And include garlic!" she adds. 本人认领此文。如在48小时内未能提交译文，其他战友可自由认领。 Queen's studies find new links between wine, fermented foods and cancer
But garlic reduces changes that ultimately lead to cancer, researchers say
皇后学院的研究人员发现了酒、发酵食品与肿瘤有关，但大蒜可以减轻最终导致肿瘤的变化
KINGSTON, Ont. ?New findings by a Queen's University research team dispel the popular notion that eating so-called "natural" foods will protect against cancer.
人们普遍认为，食用某些所谓“天然食品”可以预防癌症发生，但皇后学院研究组近日的发现推翻了这一观点。
In fact, certain types of common foods and alcoholic beverages such as wine, cheese, yogurt and bread contain trace amounts of carcinogens. Maintaining a balanced diet from a variety of sources ?including garlic ?is a better choice, the researchers suggest.
事实上，某些常见食物，包括酒精饮料如葡萄酒、乳酪、酸乳酪及面包中都含有微量的致癌物质。研究人员建议，最好保持平衡饮食，食用多种来源的食物，包括大蒜。
Led by Dr. Poh-Gek Forkert of Queen's Department of Anatomy and Cell Biology, the team has discovered that a naturally-occurring carcinogen found in alcoholic beverages and fermented foods causes DNA modification and mutations, ultimately leading to abnormal cell growth and lung cancer. Her research also shows that a component of garlic significantly reduces these changes.
此研究由解剖及细胞生物学部Poh-Gek Forkert博士牵头，他们发现在酒精饮料及发酵食品中存在的某种天然致癌物，它可以引起DNA修饰及突变，最终导致细胞生长异常及肺癌。此研究还显示大蒜可以明显减少这一变化。
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作者:admin@医学,生命科学 2011-02-23 05:12
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