研究人員們找到了許多老祖母?jìng)円呀?jīng)非常熟悉的緩解惡心的姜粉，并且報(bào)道說(shuō)這種調(diào)味品有助于正在進(jìn)行化療的癌癥患者。
　　
    該項(xiàng)研究的作者、羅徹斯特大學(xué)詹姆斯·P.威爾莫特癌癥中心的皮膚病學(xué)和放射腫瘤學(xué)助理教授茱莉·瑞恩在周四的電話會(huì)議期間說(shuō)：“每天攝入 0.5 克到 1 克姜，在化療的第一天就顯著地能夠減少與化療相關(guān)的惡心，減少惡心將改善許多癌癥患者的生活質(zhì)量。” 她同時(shí)強(qiáng)調(diào)，將在本月晚些時(shí)候于佛羅里達(dá)州召開的美國(guó)臨床腫瘤學(xué)協(xié)會(huì)年會(huì)上對(duì)研究工作進(jìn)行介紹。
　　
    那樣的劑量相當(dāng)于 1/4 到 1/2 茶匙的姜粉，她補(bǔ)充說(shuō)。
　　
    試驗(yàn)的受試者，多數(shù)是女性和乳腺癌患者，也服用傳統(tǒng)的平息嘔吐藥物。
　　
    “作為腫瘤學(xué)家，很多病人問我們：‘對(duì)于化療引起的惡心，我還有什么可做的嗎?’”ASCO（美國(guó)臨床腫瘤協(xié)會(huì)）的社長(zhǎng)當(dāng)選人并且是位于安娜堡的密西根大學(xué)綜合癌癥中心的醫(yī)療主任道格拉斯·布雷勒博士說(shuō)。
　　
    絕大多數(shù)正在接受化療的患者都發(fā)生惡心和嘔吐，并且甚至在實(shí)際的嘔吐已經(jīng)停止時(shí)惡心還在持續(xù)。大約百分之七十的化療病人即使常用抗嘔劑或者止吐藥物仍有癥狀。
　　
    生姜是一種調(diào)味品香料，數(shù)十年來(lái)廣泛地被用于治療惡心、嘔吐，瑞恩說(shuō)。
　　
    這些研究人員在美國(guó)國(guó)立癌癥研究所的支持下，登記了 644 名已經(jīng)在化療后經(jīng)歷過后惡心的癌癥病患。全部的參與者必須仍然面臨至少三次化療。
　　
    按照研究人員們的說(shuō)法，這次試驗(yàn)是同類試驗(yàn)中最大的一次。
　　
    參與者在開始化療的前三天以及接下來(lái)的兩個(gè)周期的后三天隨機(jī)接受空白對(duì)照劑或者 0.5 克、1 克或 1.5 克三種劑量姜補(bǔ)充劑中的一種。全部的參與者也在治療的第一天接受傳統(tǒng)的止吐藥物。
　　
    萊恩說(shuō)，大多數(shù)患者在化療的第一天報(bào)告最嚴(yán)重的惡心和嘔吐。如果在這個(gè)關(guān)鍵的時(shí)期能夠減少惡心，隨后的惡心也可能較小。
　　
    而所有劑量的姜都有助于較少惡心,“采用 0.5 克和 1 克姜出現(xiàn)最顯著的惡心減少，大約減少惡心 40%,”萊恩報(bào)告說(shuō)。這個(gè)效果在接下來(lái)的 24 小時(shí)趨于消失。
　　
    研究者們表示，尚不清楚姜類產(chǎn)品如姜茶、姜汁餅干和壽司是否有同樣的效果。

    Researchers have discovered the nausea-easing powers of ginger that many grandmothers are already familiar with, and report that the spice helped cancer patients who were undergoing chemotherapy.

    "Ginger at a daily dose of 0.5-to-1 gram significantly aids in the reduction of chemotherapy-related nausea on the first day of chemotherapy, and reduced nausea will lead to improved quality of life in many cancer patients," said study author Julie Ryan, an assistant professor of dermatology and radiation oncology at the James P. Wilmot Cancer Center at the University of Rochester, said during a Thursday teleconference highlighting research that will be presented later this month during the American Society of Clinical Oncology (ASCO) annual meeting in Florida.

    That dose is the equivalent of 1/4 to 1/2 a teaspoon of ground ginger, she added.

    The trial participants, mostly women and mostly breast cancer patients, were also taking conventional drugs to quell vomiting.

    "A lot of patients ask us as oncologists, 'Is there anything more I can do to deal with chemotherapy-induced nausea?' " said Dr. Douglas Blayney, president-elect of ASCO and medical director of the Comprehensive Cancer Center at the University of Michigan, in Ann Arbor.

    The majority of patients undergoing chemotherapy do have nausea and vomiting. And nausea can persist even if actual vomiting is stopped. Some 70 percent of patients in chemo still have the symptoms even with common use of antiemetic, or anti-vomiting, drugs.

    Ginger is a spice that has been widely used for decades to treat nausea and vomiting, Ryan stated.

    These researchers, supported by the U.S. National Cancer Institute, enrolled 644 cancer patients who had already experienced nausea after chemotherapy. All participants had to still be facing at least three rounds of chemo.

    The trial is the largest of its kind, according to the researchers.

    Participants were randomized to receive either a placebo or one of three doses of ginger supplement: 0.5 grams, 1 gram or 1.5 grams for three days before the start of chemo and three days after for the next two cycles. All also received traditional antiemetic drugs on the first day of treatment.

    Most patients report the most severe nausea and vomiting on the first day of chemo, Ryan said. If nausea can be reduced during this critical time period, subsequent nausea is also less likely.

    While all doses of ginger helped with nausea, "The largest reduction in nausea occurred with 0.5 and 1 gram of ginger, which was about a 40 percent reduction in nausea," Ryan reported. The effect tended to wear off over the next 24 hours.

    It wasn't clear if the same effects would be seen with ginger products, such as tea, ginger cookies and sushi, the researchers said.