Global S&T Development Trend Analysis Platform of Resources and Environment
‘Transfats’ from processed foods may increase ovarian cancer risk | |
admin | |
2020-07-02 | |
发布年 | 2020 |
语种 | 英语 |
国家 | 国际 |
领域 | 资源环境 |
正文(英文) | The International Agency for Research on Cancer (IARC) issued the announcement at the end of a study of nearly 1,500 patients suffering from the disease, which is the eighth most common cause of cancer death in women. Previous, smaller studies have suggested a link between these industrially manufactured fatty foods and ovarian cancer, but the evidence has been “inconclusive” until now, said IARC’s Dr Inge Huybrechts. “This is the first Europe-wide prospective study showing a relationship between intake of industrial trans fatty acids and development of ovarian cancer,” added the scientist from IARC, which is part of the World Health Organization (WHO). Obesity and inflammationAlthough there is limited research into the effect of transfatty acids on cancer development, previous studies have suggested that industrial trans fatty acids affect obesity and inflammation. These are “known risk factors” for ovarian cancer according to IARC scientist and study co-author Dr Véronique Chajès. This could explain, “at least partly, the positive association between these fatty acids and ovarian cancer”, she added. There were nearly 300,000 new cases of ovarian cancer in 2018 and more than 184,000 deaths worldwide. It is eighth most common cancer type and the eighth most common cause of cancer death in women. Prevention strategiesBecause the incidence of ovarian cancer is rising worldwide, prevention strategies are urgently needed; however, few preventable factors have been identified. “These new findings are in line with the World Health Organization (WHO) recommendation to eliminate industrial trans fatty acids from foods”, said Dr Marc Gunter, head of the Section of Nutrition and Metabolism at IARC. “This study provides new evidence that reduction in the consumption of industrially processed foods, including fast food, could help reduce the risk of ovarian cancer and many other chronic diseases, including other cancer types, that are related to higher consumption of industrial trans fatty acids.” |
URL | 查看原文 |
来源平台 | UN Sustainable Development Goals |
文献类型 | 新闻 |
条目标识符 | http://119.78.100.173/C666/handle/2XK7JSWQ/281675 |
专题 | 资源环境科学 |
推荐引用方式 GB/T 7714 | admin. ‘Transfats’ from processed foods may increase ovarian cancer risk. 2020. |
条目包含的文件 | 条目无相关文件。 |
个性服务 |
推荐该条目 |
保存到收藏夹 |
查看访问统计 |
导出为Endnote文件 |
谷歌学术 |
谷歌学术中相似的文章 |
[admin]的文章 |
百度学术 |
百度学术中相似的文章 |
[admin]的文章 |
必应学术 |
必应学术中相似的文章 |
[admin]的文章 |
相关权益政策 |
暂无数据 |
收藏/分享 |
除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。
修改评论