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Title: Intake of Individual Fatty Acids and Risk of Prostate Cancer in the European Prospective Investigation into Cancer and Nutrition
Author: Pérez Cornago, Aurora
Huybrechts, Inge
Appleby, Paul N.
Schmidt, Julie A.
Crowe, Francesca L.
Overvad, Kim
Tjønneland, Anne
Kühn, Tilman
Katzke, Verena
Trichopoulou, Antonia
Karakatsani, Anna
Peppa, Eleni
Grioni, Sara
Palli, Domenico
Sacerdote, Carlotta
Tumino, Rosario
Bueno de Mesquita, H. Bas
Larrañaga, Nerea
Sánchez, Maria Jose
Quirós, J. Ramón
Ardanaz, Eva
Chirlaque, María Dolores
Agudo, Antonio
Bjartell, Anders
Wallström, Peter
Chajès, Véronique
Tsilidis, Konstantinos K.
Aune, Dagfinn
Riboli, Elio
Travis, Ruth C.
Key, Timothy J.
Keywords: Càncer de pròstata
Àcids grassos
Prostate cancer
Fatty acids
Issue Date: 14-Mar-2019
Publisher: Wiley
Abstract: The associations of individual dietary fatty acids with prostate cancer risk have not been examined comprehensively. We examined the prospective association of individual dietary fatty acids with prostate cancer risk overall, by tumor subtypes, and prostate cancer death. 142,239 men from the European Prospective Investigation into Cancer and Nutrition who were free from cancer at recruitment were included. Dietary intakes of individual fatty acids were estimated using center-specific validated dietary questionnaires at baseline and calibrated with 24-h recalls. Multivariable Cox regression models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). After an average follow-up of 13.9 years, 7,036 prostate cancer cases and 936 prostate cancer deaths were ascertained. Intakes of individual fatty acids were not related to overall prostate cancer risk. There was evidence of heterogeneity in the association of some short chain saturated fatty acids with prostate cancer risk by tumor stage (pheterogeneity < 0.015), with a positive association with risk of advanced stage disease for butyric acid (4:0; HR1SD = 1.08; 95%CI = 1.01-1.15; p-trend = 0.026). There were no associations with fatal prostate cancer, with the exception of a slightly higher risk for those who consumed more eicosenoic acid (22:1n-9c; HR1SD = 1.05; 1.00-1.11; p-trend = 0.048) and eicosapentaenoic acid (20:5n-3c; HR1SD = 1.07; 1.00-1.14; p-trend = 0.045). There was no evidence that dietary intakes of individual fatty acids were associated with overall prostate cancer risk. However, a higher intake of butyric acid might be associated with a higher risk of advanced, whereas intakes of eicosenoic and eicosapentaenoic acids might be positively associated with fatal prostate cancer risk.
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It is part of: International Journal of Cancer, 2019, vol. 146, num. 1, p. 44-57
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Appears in Collections:Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL))

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