Dietary intake of fish, polyunsaturated fatty acids, and survival after breast cancer: A population-based follow-up study on Long Island, New York.
Dietary intake of fish, polyunsaturated fatty acids, and survival after breast cancer: A population-based follow-up study on Long Island, New York.
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DOI：
10.1002/cncr.29329
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发表时间：
2015-07-01
期刊：
影响因子：
6.2
通讯作者：
Gammon MD
中科院分区：
文献类型：
--
作者：
Khankari NK;Bradshaw PT;Steck SE;He K;Olshan AF;Shen J;Ahn J;Chen Y;Ahsan H;Terry MB;Teitelbaum SL;Neugut AI;Santella RM;Gammon MD
在实验室实验中，ω-3多不饱和脂肪酸（PUFAs）通过竞争性抑制降低ω-6 PUFA代谢引起的炎症性二十烷酸；ω-3诱导的细胞毒性环境增加了乳腺癌细胞的凋亡并减少了细胞生长。据作者所知，关于膳食摄入ω-3 PUFA是否有利于乳腺癌患者生存的流行病学调查是有限且不一致的。作者使用了在纽约长岛进行的一项基于人群的随访研究的资源，对1463名新诊断为原发性乳腺癌的妇女进行了访谈，平均约在诊断后三个月评估风险和预后因素，包括饮食摄入量（使用食物频率问卷）。在2011年之前确定了重要状态，随访时间中位数为14.7年，485例死亡。校正风险比（HR）和95%置信区间（95% CI）使用cox比例风险回归进行估计。报告摄入最高四分位数（与从不摄入相比）的乳腺癌妇女的全因死亡率降低：金枪鱼（HR=0.71, 95% CI=0.55,0.92）；其他烤/烤鱼（HR=0.75, 95% CI=0.58,0.97）；膳食长链ω-3 PUFAs二十二碳己酸（DHA， HR=0.71, 95% CI=0.55,0.92）和二十碳五烯酸（EPA， HR=0.75, 95% CI=0.58,0.97）。在报告大量摄入鱼类和长链w-3 PUFAs的乳腺癌妇女中，全因死亡率降低了16-34%。从鱼类和其他饮食来源摄入长链ω-3 PUFA可能提供提高乳腺癌后生存率的潜在策略。
In laboratory experiments, ω-3 polyunsaturated fatty acids (PUFAs) reduce inflammatory eicosanoids resulting from ω-6 PUFA metabolism via competitive inhibition; and the ω-3 induced cytotoxic environment increases apoptosis and reduces cell growth in breast cancer cells. To the authors' knowledge, epidemiologic investigations regarding whether dietary ω-3 PUFA intake benefits survival following breast cancer, are limited and inconsistent. The authors used resources from a population-based follow-up study conducted on Long Island, NY, among 1,463 women newly diagnosed with first-primary breast cancer who were interviewed, on average, about three months after diagnosis to assess risk and prognostic factors, including dietary intake (using a food frequency questionnaire). Vital status was determined through 2011, yielding a median follow-up time of 14.7 years and 485 deaths. Adjusted hazard ratios (HR) and 95% confidence intervals (95% CI) were estimated using Cox-proportional hazards regression. All-cause mortality was reduced among women with breast cancer reporting the highest quartile of intake (compared to never) for: tuna (HR=0.71, 95% CI=0.55,0.92); other baked/broiled fish (HR=0.75, 95% CI=0.58,0.97); and dietary long-chain ω-3 PUFAs docosahexanoic (DHA, HR=0.71, 95% CI=0.55,0.92) and eicosapentanoic (EPA, HR=0.75, 95% CI=0.58,0.97) acid. All-cause mortality was reduced by 16–34% among women with breast cancer who reported a high intake of fish and long-chain w-3 PUFAs. Long-chain ω-3 PUFA intake from fish and other dietary sources may provide a potential strategy to improve survival after breast cancer.