Dietary and Circulating Fatty Acids and Ovarian Cancer Risk in the European Prospective Investigation into Cancer and Nutrition. Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology

Sahar Yammine, Inge Huybrechts, Carine Biessy, Laure Dossus, Elom K. Aglago, Sabine Naudin, Pietro Ferrari, Elisabete Weiderpass, Anne Tjønneland, Louise Hansen, Kim Overvad, Francesca R. Mancini, Marie-Christine Boutron-Ruault, Marina Kvaskoff, Renée T. Fortner, Rudolf Kaaks, Matthias B. Schulze, Heiner Boeing, Antonia Trichopoulou, Anna KarakatsaniCarlo La Vecchia, Vassiliki Benetou, Giovanna Masala, Vittorio Krogh, Amalia Mattiello, Alessandra Macciotta, Inger T. Gram, Guri Skeie, Jose R. Quirós, Antonio Agudo, Maria-José Sánchez, Maria-Dolores Chirlaque, Eva Ardanaz, Leire Gil, Hanna Sartor, Isabel Drake, Annika Idahl, Eva Lundin, Dagfinn Aune, Heather Ward, Melissa A. Merritt, Naomi E. Allen, Marc J. Gunter, Véronique Chajès

Research output: Contribution to journalArticlepeer-review

Abstract

BACKGROUND: Fatty acids impact obesity, estrogens, and inflammation, which are risk factors for ovarian cancer. Few epidemiologic studies have investigated the association of fatty acids with ovarian cancer. METHODS: Within the European Prospective Investigation into Cancer and Nutrition (EPIC), 1,486 incident ovarian cancer cases were identified. Cox proportional hazard models with adjustment for ovarian cancer risk factors were used to estimate HRs of ovarian cancer across quintiles of intake of fatty acids. False discovery rate was computed to control for multiple testing. Multivariable conditional logistic regression models were used to estimate ORs of ovarian cancer across tertiles of plasma fatty acids among 633 cases and two matched controls in a nested case-control analysis. RESULTS: A positive association was found between ovarian cancer and intake of industrial trans elaidic acid [HR comparing fifth with first quintile(Q5-Q1) = 1.29; 95% confidence interval (CI) = 1.03-1.62; P (trend) = 0.02, q-value = 0.06]. Dietary intakes of n-6 linoleic acid (HR(Q5-Q1) = 1.10; 95% CI = 1.01-1.21; P (trend) = 0.03) and n-3 α-linolenic acid (HR(Q5-Q1) = 1.18; 95% CI = 1.05-1.34; P (trend) = 0.007) from deep-frying fats were also positively associated with ovarian cancer. Suggestive associations were reported for circulating elaidic (OR comparing third with first tertile(T3-T1) = 1.39; 95% CI = 0.99-1.94; P (trend) = 0.06) and α-linolenic acids (OR(T3-T1) = 1.30; 95% CI = 0.98-1.72; P (trend) = 0.06). CONCLUSIONS: Our results suggest that higher intakes and circulating levels of industrial trans elaidic acid, and higher intakes of linoleic acid and α-linolenic acid from deep-frying fat, may be associated with greater risk of ovarian cancer. IMPACT: If causal, eliminating industrial trans-fatty acids could offer a straightforward public health action for reducing ovarian cancer risk.
Original languageEnglish
Pages (from-to)1739-1749
Number of pages11
JournalCancer Epidemiology Biomarkers and Prevention
Volume29
Issue number9
DOIs
Publication statusPublished - 2020

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