Consumption of n-3 Fatty Acids and Fish Reduces Risk of Hepatocellular Carcinoma
Consumption of n-3 Fatty Acids and Fish Reduces Risk of Hepatocellular Carcinoma
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DOI：
10.1053/j.gastro.2012.02.018
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发表时间：
2012-06-01
期刊：
影响因子：
29.4
通讯作者：
Tsugane, Shoichiro
中科院分区：
文献类型：
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作者：
Sawada, Norie;Inoue, Manami;Tsugane, Shoichiro
背景与目的：鱼类是 n-3 多不饱和脂肪酸 (PUFA) 的丰富来源，例如二十碳五烯酸 (EPA)、二十二碳五烯酸 (DPA) 和二十二碳六烯酸 (DHA)。尽管据报道食用鱼和 n-3 PUFA 可以预防某些类型癌症的发生，但人们对其与肝细胞癌 (HCC) 的关系知之甚少。方法：我们在一项针对 90,296 名日本受试者（年龄，45-74 岁）的基于人群的前瞻性队列研究中调查了鱼类和 n-3 PUFA 摄入量与 HCC 发病率 (n = 398) 之间的关联。最高与最低五分位数的风险比和 95% 置信区间 (CI) 是根据多变量调整的 Cox 比例风险回归模型估计的。我们还对已知乙型肝炎病毒 (HBV) 或丙型肝炎病毒 (HCV) 状态的受试者以及抗 HCV 和/或乙型肝炎表面抗原阳性的受试者进行了亚组分析。所有具有统计显着性的检验都是双面的。结果：在所有受试者中，食用富含 n-3 PUFA 的鱼类和单独的 n-3 PUFA 与 HCC 呈负相关，且呈剂量依赖性。富含 n-3 PUFA 的鱼类的最高与最低五分位的风险比分别为 0.64 (95% CI, 0.42-0.96)、EPA 为 0.56 (95% CI, 0.36-0.85)、DPA 为 0.64 (95% CI, 0.41-0.98) 和 0.56 (95% CI, 0.41-0.98)。 0.35-0.87) DHA。无论 HCV 或 HBV 状态如何，这些负相关性都是相似的。结论：食用富含 n-3 PUFA 的鱼或 n-3 PUFA，特别是 EPA、DPA 和 DHA，似乎可以预防 HCC 的发展，即使在感染 HBV 和/或 HCV 的受试者中也是如此。
BACKGROUND & AIMS: Fish is a rich source of n-3 polyunsaturated fatty acids (PUFAs), such as eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA). Although consumption of fish and n-3 PUFA has been reported to protect against the development of some types of cancer, little is known about its association with hepatocellular carcinoma (HCC). METHODS: We investigated the association between fish and n-3 PUFA consumption and HCC incidence (n = 398) in a population-based prospective cohort study of 90,296 Japanese subjects (aged, 45-74 y). Hazard ratios and 95% confidence intervals (CIs) for the highest vs the lowest quintile were estimated from multivariable adjusted Cox proportional hazards regression models. We also conducted subanalyses of subjects with known hepatitis B virus (HBV) or hepatitis C virus (HCV) status, and of subjects who were anti-HCV and/or hepatitis B surface antigen positive. All tests of statistical significance were 2-sided. RESULTS: Among all subjects, consumption of n-3 PUFA-rich fish and individual n-3 PUFAs was associated inversely with HCC, in a dose-dependent manner. Hazard ratios for the highest vs lowest quintiles were 0.64 (95% CI, 0.42-0.96) for n-3 PUFA-rich fish, 0.56 (95% CI, 0.36-0.85) for EPA, 0.64 (95% CI, 0.41-0.98) for DPA, and 0.56 (95% CI, 0.35-0.87) for DHA. These inverse associations were similar irrespective of HCV or HBV status. CONCLUSIONS: Consumption of n-3 PUFA-rich fish or n-3 PUFAs, particularly EPA, DPA, and DHA, appears to protect against the development of HCC, even among subjects with HBV and/or HCV infection.