Macronutrients, fatty acids, cholesterol and prostate cancer risk
Macronutrients, fatty acids, cholesterol and prostate cancer risk
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DOI：
10.1093/annonc/mdi010
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发表时间：
2005-01-01
影响因子：
50.5
通讯作者：
La Vecchia, C
中科院分区：
文献类型：
--
作者：
Bidoli, E;Talamini, R;La Vecchia, C
工作背景：选择的常量营养素，脂肪酸和胆固醇在前列腺癌的病因学的作用进行了分析，使用1991年和2002年之间在意大利的5个地区进行的病例对照研究的数据。患者和方法：病例为1294例男性与事件，组织学确诊的前列腺癌，并承认的主要教学和综合医院的研究领域。对照组为1451名因急性非肿瘤性疾病而在同一医院网络住院的男性。饮食习惯的信息，引起了使用验证的食物频率问卷，包括78个食物组和食谱。结果：淀粉摄入量与前列腺癌的发生有直接相关性（摄入量最高与最低五分位数的OR = 1.4; 95%CI：1.1-1.8），而多不饱和脂肪酸则呈负相关（OR = 0.8; 95%CI：0.6-1.0）。在多不饱和脂肪酸中，亚麻酸（OR = 0.7; 95%CI：0.6-0.9）和亚油酸（OR = 0.8; 95%CI：0.6-1.0）与前列腺癌呈负相关。当六种主要常量营养素被纳入同一模型时，高摄入淀粉和单不饱和脂肪酸的不利影响与多不饱和脂肪酸的保护作用一起具有统计学意义。结果是一致的年龄，体重指数和前列腺癌家族史的单独分层。结论：淀粉和单不饱和脂肪酸与前列腺癌的风险和多不饱和脂肪酸呈负相关。
Background: The role of selected macronutrients, fatty acids and cholesterol in the etiology of prostate cancer was analyzed using data from a case-control study carried out in five Italian areas between 1991 and 2002.Patients and methods: Cases were 1294 men with incident, histologically confirmed prostate cancer, and admitted to the major teaching and general hospitals of study areas. Controls were 1451 men admitted for acute, non-neoplastic conditions to the same hospital network. Information on dietary habits was elicited using a validated food frequency questionnaire including 78 food groups and recipes. Odds ratios (OR) and 95% confidence intervals (CI) were estimated for increasing levels of nutrient intake.Results: A direct association with prostate cancer was found for starch intake (OR = 1.4 in the highest versus the lowest quintile of intake; 95% CI: 1.1-1.8), whereas an inverse association emerged for polyunsaturated fatty acids (OR = 0.8; 95% CI: 0.6-1.0). Among polyunsaturated fatty acids, linolenic acid (OR = 0.7; 95% CI: 0.6-0.9) and linoleic acid (OR = 0.8; 95% CI: 0.6-1.0) were inversely related to prostate cancer. When the six major macronutrients were included in the same model, the adverse effect of high intake of starch and monounsaturated fatty acids was statistically significant together with the protective effect of polyunsaturated fatty acids. Results were consistent in separate strata of age, body mass index and family history of prostate cancer.Conclusions: Starch and monounsaturated fatty acids were directly associated with prostate cancer risk and polyunsaturated fatty acids were inversely associated.