TY - JOUR
T1 - Fatty acid composition of plasma phospholipids and risk of prostate cancer in a case-control analysis nested within the European Prospective Investigation into Cancer and Nutrition
AU - Crowe, Francesca L.
AU - Allen, Naomi E.
AU - Appleby, Paul N.
AU - Overvad, Kim
AU - Aardestrup, Inge V.
AU - Johnsen, Nina F.
AU - Tjønneland, Anne
AU - Linseisen, Jakob
AU - Kaaks, Rudolf
AU - Boeing, Heiner
AU - Kröger, Janine
AU - Trichopoulou, Antonia
AU - Zavitsanou, Assimina
AU - Trichopoulos, Dimitrios
AU - Sacerdote, Carlotta
AU - Palli, Domenico
AU - Tumino, Rosario
AU - Agnoli, Claudia
AU - Kiemeney, Lambertus A.
AU - Bueno-de-Mesquita, H. Bas
AU - Chirlaque, María Dolores
AU - Ardanaz, Eva
AU - Larrañaga, Nerea
AU - Quirós, José R.
AU - Sánchez, Maria José
AU - González, Carlos A.
AU - Stattin, Pär
AU - Hallmans, Göran
AU - Bingham, Sheila
AU - Khaw, Kay Tee
AU - Rinaldi, Sabina
AU - Slimani, Nadia
AU - Jenab, Mazda
AU - Riboli, Elio
AU - Key, Timothy J.
PY - 2008/11/1
Y1 - 2008/11/1
N2 - Background: Plausible biological mechanisms underlie possible associations between fatty acids in blood and risk of prostate cancer; epidemiologic evidence for an association, however, is inconsistent. Objective: The objectives were to assess the association between plasma phospholipid fatty acids and risk of total prostate cancer by stage and grade. Design: This was a nested case-control analysis of 962 men with a diagnosis of prostate cancer after a median follow-up time of 4.2 y and 1061 matched controls who were taking part in the European Prospective Investigation into Cancer and Nutrition. The fatty acid composition of plasma phospholipids was measured by gas chromatography, and the risk of prostate cancer was estimated by using conditional logistic regression with adjustment for lifestyle variables. Results: We found a positive association between palmitic acid and risk of total, localized, and low-grade prostate cancer. The risk of prostate cancer for men in the highest quintile compared with the lowest quintile of palmitic acid was 1.47 (95% CI: 0.97, 2.23; P for trend = 0.032). We found an inverse association between stearic acid and the risk of total, localized, and low-grade prostate cancer; men in the highest quintile of stearic acid had a relative risk of 0.77 (95% CI: 0.56, 1.06; P for trend = 0.03). There were significant positive associations between myristic, α-linolenic, and eicosapentaenoic acids and risk of high-grade prostate cancer. Conclusion: The associations between palmitic, stearic, myristic, α-linolenic, and eicosapentaenoic acids and prostate cancer risk may reflect differences in intake or metabolism of these fatty acids between the precancer cases and controls and should be explored further.
AB - Background: Plausible biological mechanisms underlie possible associations between fatty acids in blood and risk of prostate cancer; epidemiologic evidence for an association, however, is inconsistent. Objective: The objectives were to assess the association between plasma phospholipid fatty acids and risk of total prostate cancer by stage and grade. Design: This was a nested case-control analysis of 962 men with a diagnosis of prostate cancer after a median follow-up time of 4.2 y and 1061 matched controls who were taking part in the European Prospective Investigation into Cancer and Nutrition. The fatty acid composition of plasma phospholipids was measured by gas chromatography, and the risk of prostate cancer was estimated by using conditional logistic regression with adjustment for lifestyle variables. Results: We found a positive association between palmitic acid and risk of total, localized, and low-grade prostate cancer. The risk of prostate cancer for men in the highest quintile compared with the lowest quintile of palmitic acid was 1.47 (95% CI: 0.97, 2.23; P for trend = 0.032). We found an inverse association between stearic acid and the risk of total, localized, and low-grade prostate cancer; men in the highest quintile of stearic acid had a relative risk of 0.77 (95% CI: 0.56, 1.06; P for trend = 0.03). There were significant positive associations between myristic, α-linolenic, and eicosapentaenoic acids and risk of high-grade prostate cancer. Conclusion: The associations between palmitic, stearic, myristic, α-linolenic, and eicosapentaenoic acids and prostate cancer risk may reflect differences in intake or metabolism of these fatty acids between the precancer cases and controls and should be explored further.
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U2 - 10.3945/ajcn.2008.26369
DO - 10.3945/ajcn.2008.26369
M3 - Article
C2 - 18996872
AN - SCOPUS:55849106265
VL - 88
SP - 1353
EP - 1363
JO - American Journal of Clinical Nutrition
JF - American Journal of Clinical Nutrition
SN - 0002-9165
IS - 5
ER -