「2008年4月課題」の編集履歴（バックアップ）一覧に戻る
2008年4月課題 - (2008/05/05 (月) 21:34:19) のソース
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<p><strong><font size="6"><span style="font-weight:normal;font-size:11pt;">アルカディア翻訳会 2008年4月課題 </span></font></strong></p>
<p>日時：4月20日（日）14:00—17:00</p>
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<div style="margin:0mm 0mm 0pt;">会場：渋谷区立大向区民会館 和室2号</div>
<div style="margin:auto 0mm;"><strong><font size="6"><span style="font-weight:normal;font-size:11pt;">４月はフォーブスの記事を扱います。①から③までできる範囲内で訳してください。</span></font></strong></div>
<div style="margin:0mm 0mm 0pt;"><strong><span>The Cancer
Diet?</span></strong></div>
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</tr></tbody></table><div style="margin:auto 0mm;"><strong><font size="3">Lots of foods and minerals
stop tumors in rats. Proving the effect in humans is another
matter.</font></strong></div>
<div>①Ohio State University cancer researcher Gary Stoner may have found a
breakthrough cancer preventive: freeze-dried black raspberries. Over the last
decade he has fed large amounts of the berries to rats and injected them with
potent carcinogens. Rats that eat the berries develop up to 80% fewer colon
tumors than those who don't.</div>
<div>Small human trials to see if berries slow precancerous lesions are under
way. If these succeed, much larger trials would be needed to confirm an effect.
It could take five years--or more.</div>
<div>So it goes in the murky world of studying cancer and diet. Each year
brings a drumbeat of lab studies suggesting links between various dietary
chemicals and cancer prevention: broccoli, soy, ketchup, bran, selenium. And
then the studies come a cropper. "Green tea is the cure-all one week, and the
next the data isn't good," says nutritionist Linda Chio, who works at the New
York University Clinical Cancer Center. "People say, 'Tell me all I have to do
is eat this and stop this and I will be able to avoid cancer.' We are not there
yet." She tells people to eat lots of fruits and vegetables, go light on red
meat, stay slim and not sweat the details.</div>
<div>②Cancer takes years or decades to develop, so reliable trials are tough to
perform. Gastroenterologist Moshe Shike, who heads nutrition for the Memorial
Sloan-Kettering Cancer Center, says what people don't want to hear: "We don't
know of any nutritional regimen we can positively say prevents cancer." Adds
Harvard School of Public Health epidemiologist Walter Willett: "It is hard to
put a finger on a specific food that prevents cancer in general."</div>
<div>③One reason to think diet has an impact on cancer is that countries with
differing diets have very different cancer rates. The Japanese have lower rates
of prostate and breast cancer than the U.S., a fact attributed to their greater
intake of soy and low-fat foods. And rates of stomach cancer are much higher in
many Asian countries, where the food is heavily salted. By some estimates, 30%
of cancer risk is attributable to diet.</div>
<div>But Willett says it's becoming clear that most of the dietary risk is due
not to specific foods but to Americans' obesity and bulging waistlines, which,
he says, are second only to smoking as preventable causes of cancer. One
900,000-person study in 2003 found that obesity raised the cancer risk by 52%
in men and 62% in women. Alcohol is also a clear risk factor for many cancers.
After these, specific foods make up a fairly modest 6% to 7% of cancer risk,
Willett estimates. H. Gilbert Welch, a researcher with the Department of
Veterans Affairs, calls the huge effort to find a dietary solution "tinkering"
and argues that it would be better to invest in new treatments.』</div>
<div>Here is a rundown of the most debated cancer causers and preventers among
foods and supplements:</div>
<div><strong>Fruits and vegetables</strong></div>
<div>Fruits and vegetables are thought to be beneficial, but the evidence "is
much weaker than it was ten years ago," says Harvard's Willett. Two giant
studies reported in the <em>Journal of the American Medical Association</em>,
for example, found no relation between breast cancer risk and fruit and
vegetable intake. Hope springs eternal: A recent panel convened by the
not-for-profit American Institute for Cancer Research concluded fruit and
vegetable intake probably reduces the risk of stomach, esophagus and mouth
tumors.</div>
<div><strong>Red meat</strong></div>
<div>Many epidemiological studies show that a high intake of red meat bolsters
colon cancer risk. The reasons are unclear but could include carcinogens
produced during grilling. A 2005 American Cancer Society study of 149,000
adults found that those who ate the most red meat had a 40% higher risk of
colon cancer. The AICR panel calls the red meat/colon cancer link
"convincing."</div>
<div><strong>Vitamins A, C, E and beta-carotene</strong></div>
<div>Millions take these vitamins and antioxidant supplements in the hope of
preventing cancer and other ills. Some antioxidant studies showed decreased
cancer risk, including one trial in China. But several big studies have found
no effect. A study of 20,000 British heart patients compared vitamins with
placebo pills for five years and found no difference in cancer rates or heart
risk, even though blood levels of the vitamins skyrocketed. A 2004 Danish
analysis of 14 previous trials found antioxidant vitamins and beta-carotene
were duds in preventing gastrointestinal tumors.</div>
<div>This year the Danes published a bigger analysis in <em>JAMA</em> that
showed a 5% higher risk of death among those who took significant amounts of
vitamin A, E or beta-carotene. (Vitamin C was neutral.) Senior author Christian
Gluud of Copenhagen University Hospital advises against using
supplements.</div>
<div>The industry group Council for Responsible Nutrition says the cancer
studies were done on sick people and don't shed light on antioxidant effects in
healthy people. It (and some doctors) argues the <em>JAMA</em> study is skewed
because it excluded positive results.</div>
<div><strong>Soy</strong></div>
<div>Japanese men are less likely to get prostate cancer than Americans. Is
their higher soy intake responsible? Soy contains estrogenlike compounds that
inhibit the hormones that fuel tumor growth. One recent study surveyed the
diets of 43,509 Japanese men and found that those who ate a lot of soy had half
the risk of localized prostate cancer. But they didn't have lower rates of
advanced prostate cancer. A toss-up.</div>
<div><strong>Selenium</strong></div>
<div>Interest in this element (found in nuts, meat and fish) exploded in 1996
after University of Arizona researchers studying selenium supplements to
prevent skin cancer unexpectedly found they reduced the incidence of prostate
cancer by 60% in a 1,312-patient trial. But those results aren't definitive,
and the study found higher rates of certain skin cancers and diabetes in the
folks who got the selenium. A U.S.-government-sponsored study comparing
selenium and/or vitamin E with placebo pills in 35,000 healthy men should
settle the matter. Results may not come for five years. Excessive selenium is
toxic.</div>
<div><strong>Tomatoes</strong></div>
<div>In 1995 Harvard researchers studying 48,000 male health workers found that
the more tomato products they ate, the less likely they were to be diagnosed
with prostate cancer over the next six years. They attributed this to the
antioxidant chemical lycopene in the fruit. But the Food & Drug
Administration recently analyzed all the data on cancer, lycopene and tomatoes
in response to companies seeking to make health claims. Its conclusion: There
is "no credible evidence" that lycopene prevents any tumor and only "very
limited evidence" that tomatoes stave off prostate cancer.</div>
<div><strong>Low-fat diet</strong></div>
<div>Researchers have long wondered whether the high breast cancer rate in the
U.S. is due to a high-fat diet. But big human trials have shown little
relationship. In 2006 a government study of 49,000 postmenopausal women found
that those assigned a low-fat diet eased their risk of breast cancer by 9% over
eight years; the difference was not statistically meaningful. (It did help with
ovarian cancer.) Meanwhile, two trials have examined whether a lower-fat diet
prevents breast cancer from recurring. One found a modest effect, the other
none.</div>
<div><strong>Fiber</strong></div>
<div>Another theory is that fiber in food may block colon cancer by removing
carcinogens from the bowel. In 2003 a survey that tracked 520,000 Europeans
(not a controlled trial) found that those who ate the most fiber had a 40%
lower risk of colon cancer. But that was followed in 2005 by a
725,000-person</div>
<div>Harvard survey finding that fibrous diets had little impact on colon
cancer rates. Meanwhile, several controlled trials examined whether high-fiber
diets or bran supplements could prevent precancerous colon polyps in high-risk
patients. They didn't help.</div>
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