SKIN CANCER PROPHYLAXIS BY LOW-FAT DIETARY INTERVENTION

通过低脂饮食干预预防皮肤癌

• 批准号: 2091463
• 负责人: HOMER Selton BLACK
• 金额: $ 0.46万
• 依托单位: BAYLOR COLLEGE OF MEDICINE
• 依托单位国家: 美国
• 财政年份: 1989
• 资助国家: 美国
• 起止时间: 1989-04-19 至 1996-03-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/2091463
• 关键词: cancer prevention; carcinoma; diet therapy; dietary lipid; human subject; laboratory mouse; nutrition related neoplasm /cancer; nutrition related tag; skin neoplasms

Experimental studies suggest that both quantity and quality of dietary lipid can influence the developmental course of several major forms of cancer -- notably skin, mammae, and intestine. For some cancers, epidemiological data support these studies and demonstrate a positive correlation between dietary fat intake and mortality rates. It is ironic, however, that the relationship of diet to skin cancer, both of which manifest lifestyle, has received so little attention. The specific aim of this proposal then is to determine, in a close- controlled clinical setting, whether dietary modification of lipid intake can alter the course of skin cancer development. 700 patients presenting with a reference skin carcinoma will undergo a series of laboratory and dietary base-line evaluations. Upon qualification, the 700 patients will be randomized into two groups of 350 each. One group will be a Non-Intervention (NI) group in which no changes in dietary habits will be initiated and from which the control rate of carcinoma occurrence will be derived. The remaining group (Dietary Intervention, DI), will adopt a diet characterized by reduced fat intake (20% of total caloric intake). Both groups will be examined at 4 month intervals, over 24 months, for carcinoma incidence. In addition, the DI group will be evaluated monthly for dietary compliance and reinforced with respect to dietary goals. Laboratory tests will be completed at designated intervals to monitor dietary compliance and to detect any adverse side- effects of he low-fat diet. This intervention design will allow a direct comparison of dietary lipid exposure levels and disease status. If low fat DI effects tumor progression along the carcinogenic continuum as expected than a reduced incidence of subsequent carcinomas will occur in the 24 month follow-up when the normal occurrence approaches 30%. In toto, this study will not only avail a potential means for prevention and/or management of a common malignancy, but will provide direct and definitive evidence for the involvement of dietary lipids in carcinogenesis, with implications for other forms of cancer as well.

实验研究表明饮食的数量和质量 脂质可以影响几种主要形式的发展过程 癌症 - 特别是皮肤，哺乳动物和肠道。 对于某些癌症， 流行病学数据支持这些研究，并证明了阳性 饮食脂肪摄入与死亡率之间的相关性。 这是 具有讽刺意味的是，饮食与皮肤癌的关系 这种表现的生活方式很少受到关注。 这 然后，该提案的具体目的是在近距离 受控临床环境，脂质的饮食修饰是否 摄入量可以改变皮肤癌的发展过程。 700名患者 呈现参考皮肤癌将发生一系列 实验室和饮食基线评估。 在资格上， 700名患者将被随机分为两组350组。 一组 将是一个不干预（NI）组，其中饮食没有变化 习惯将开始并从中从中癌的控制率 出现将得出。 其余的群体（饮食干预， di），将采用以脂肪摄入减少的特征的饮食（总计20％ 热量摄入）。 两组将以4个月的间隔进行检查， 在24个月内，发生癌发病率。 此外，DI组将 每月评估饮食合规性，并尊重 饮食目标。 实验室测试将在指定的 间隔以监测饮食依从性并检测任何不利的侧面 - 低脂饮食的影响。 这种干预设计将允许 直接比较饮食脂质暴露水平和疾病状况。 如果低脂肪DI影响沿致癌连续性的肿瘤进展 如预期的那样，将发生比随后的癌发生率降低 在正常情况接近30％时的24个月随访中。 在 Toto，这项研究不仅将利用潜在的预防手段 和/或管理共同的恶性肿瘤，但将提供直接和 饮食脂质参与的确切证据 致癌作用，对其他形式的癌症也有影响。