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dc.contributor.authorBassett, J.-
dc.contributor.authorSeveri, G.-
dc.contributor.authorHodge, A.-
dc.contributor.authorMacInnis, R.-
dc.contributor.authorGibson, R.-
dc.contributor.authorHopper, J.-
dc.contributor.authorEnglish, D.-
dc.contributor.authorGiles, G.-
dc.identifier.citationInternational Journal of Cancer, 2013; 133(8):1882-1891-
dc.description.abstractAnimal 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.-
dc.description.statementofresponsibilityJulie K. Bassett, Gianluca Severi, Allison M. Hodge, Robert J. MacInnis, Robert A. Gibson, John L. Hopper, Dallas R. English and Graham G. Giles-
dc.rights© 2013 UICC-
dc.subjectProstatic Neoplasms-
dc.subjectDietary Fats-
dc.subjectFatty Acids-
dc.subjectLinoleic Acid-
dc.subjectFatty Acids, Monounsaturated-
dc.subjectOleic Acid-
dc.subjectFatty Acids, Omega-6-
dc.subjectPalmitic Acid-
dc.subjectRisk Factors-
dc.subjectCase-Control Studies-
dc.subjectCohort Studies-
dc.subjectProspective Studies-
dc.subjectAged, 80 and over-
dc.subjectMiddle Aged-
dc.subjectSurveys and Questionnaires-
dc.titlePlasma phospholipid fatty acids, dietary fatty acids and prostate cancer risk-
dc.typeJournal article-
dc.identifier.orcidGibson, R. [0000-0002-8750-525X]-
Appears in Collections:Agriculture, Food and Wine publications
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