Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/81162
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Type: Journal article
Title: Plasma phospholipid fatty acids, dietary fatty acids and prostate cancer risk
Author: Bassett, J.
Severi, G.
Hodge, A.
MacInnis, R.
Gibson, R.
Hopper, J.
English, D.
Giles, G.
Citation: International Journal of Cancer, 2013; 133(8):1882-1891
Publisher: Wiley-liss
Issue Date: 2013
ISSN: 0020-7136
1097-0215
Statement of
Responsibility: 
Julie K. Bassett, Gianluca Severi, Allison M. Hodge, Robert J. MacInnis, Robert A. Gibson, John L. Hopper, Dallas R. English and Graham G. Giles
Abstract: Animal and experimental studies have demonstrated that long-chain n-3 fatty acids inhibit the development of prostate cancer, whereas n-6 fatty acids might promote it. We performed a case–cohort analysis within the Melbourne Collaborative Cohort Study using a random sample of 1,717 men and 464 prostate cancer cases to investigate associations between fatty acids assessed in plasma phospholipids (PPLs) or diet (estimated using a 121-item food frequency questionnaire) and prostate cancer risk. Hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using Cox regression. Prostate cancer risk was positively associated with %PPL saturated fatty acids (SFAs); HR [95% CI] = 1.51 [1.06, 2.16] (Q5 vs. Q1, fifth vs. first quintile); p-trend = 0.003. HRs (Q5 to Q2 vs. Q1) were significantly elevated for %PPL palmitic acid. %PPL oleic acid was inversely associated with risk, HR = 0.62 [0.43, 0.91] (Q5 vs. Q1); p-trend = 0.04. No statistically significant linear trends were observed for dietary intakes. The HRs were elevated for moderate intakes of linoleic acid (Q2 and Q3 vs. Q1, 1.58 [1.10, 2.28] and 1.70 [1.18, 2.46], respectively), but the increase was not significant for higher intakes (Q4 and Q5). No association varied significantly by tumour aggressiveness (all p-homogeneity > 0.1). Prostate cancer risk was positively associated with %PPL SFA, largely attributable to palmitic acid and inversely associated with %PPL monounsaturated fatty acids, largely attributable to oleic acid. Higher risks were also observed for dietary n-6 polyunsaturated fats, primarily linoleic acid.
Keywords: Humans
Prostatic Neoplasms
Dietary Fats
Fatty Acids
Linoleic Acid
Fatty Acids, Monounsaturated
Oleic Acid
Fatty Acids, Omega-6
Palmitic Acid
Phospholipids
Diet
Risk Factors
Case-Control Studies
Cohort Studies
Prospective Studies
Adult
Aged
Aged, 80 and over
Middle Aged
Female
Male
Surveys and Questionnaires
Rights: © 2013 UICC
DOI: 10.1002/ijc.28203
Grant ID: http://purl.org/au-research/grants/nhmrc/209057
http://purl.org/au-research/grants/nhmrc/251533
http://purl.org/au-research/grants/nhmrc/520316
Appears in Collections:Agriculture, Food and Wine publications
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