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食用烹制肉使患结肠癌的危险性增加。在烹制过程中形成的杂环芳香胺类 (ＨＡ)化合物具有致癌作用。据报道食用十字花科蔬菜具有抗结肠癌的作用。本研究采用 3段饮食干预法 ,探讨十字花科蔬菜对ＨＡ在人体内的代谢和生物效应的影响。选取 2 0个从不吸烟的白人健康男性进行 3段饮
Increased risk of colon cancer with cooking meat. Heterocyclic aromatic amine (HA) compounds formed during cooking are carcinogenic. Cruciferous vegetables are reported to have anti-colon cancer effects. In this study, three sections of diet intervention method to explore cruciferous vegetables HA in vivo metabolism and biological effects. Choose 20 non-smoking white healthy men for 3 drinks