Plasma fatty acids and risk of colon and rectal cancers in the Singapore Chinese Health Study.
Plasma fatty acids and risk of colon and rectal cancers in the Singapore Chinese Health Study.
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DOI：
10.1038/s41698-017-0040-z
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发表时间：
2017
影响因子：
7.9
通讯作者：
Ong CN
中科院分区：
文献类型：
--
作者：
Butler LM;Yuan JM;Huang JY;Su J;Wang R;Koh WP;Ong CN
血浆中的脂肪酸组成捕获膳食摄入和内源性合成。需要对血浆脂肪酸组成进行前瞻性分析，以确定单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）对结直肠癌风险的作用。为了分别评估血浆脂肪酸组成与结肠癌或直肠癌风险之间的关联，在新加坡华人健康研究中对350例结直肠癌（211例结肠癌和139例直肠癌）病例和相同数量的个体匹配对照受试者进行了巢式病例对照研究，该研究是1993年至1998年招募的63，257名男性和女性的队列。采用气相色谱-串联质谱法定量诊断前血浆中的脂肪酸。列出了比较最高与最低四分位数的条件优势比（OR）和95%置信区间（CI）。对于结肠癌，报告了与较高必需PUFA、α-亚麻酸（OR = 0.41; 95% CI：0.23，0.73; P趋势= 0.005）和亚油酸（OR = 0.43; 95% CI：0.23，0.82; P趋势= 0.008）的负相关性。通过花生四烯酸：亚油酸比例估计的n-6多不饱和脂肪酸合成途径中去饱和酶活性较高与结肠癌风险增加相关（OR = 3.53; 95%CI：1.82，6.85; P趋势= 0.006），而通过油酸：硬脂酸比例估计的MUFA合成途径中较高的去饱和酶活性与结肠癌风险降低相关（OR = 0.42; 95%CI：0.19，0.92; P趋势= 0.024）。必需脂肪酸或去饱和酶指数与直肠癌风险之间无显著相关性。花生四烯酸和油酸的内源性合成对结肠癌的发展有影响。更多地摄入“好脂肪”，或者说身体自然产生的脂肪，可能有助于保护人们免受结肠癌的侵害。来自美国匹兹堡大学的Jian-Min Yuan及其同事使用来自新加坡中国健康研究的样本，检测了350名后来患结直肠癌的人和相同数量的对照组的血浆中所含的脂肪酸。他们发现血液中必需的多不饱和脂肪酸亚麻酸和α-亚麻酸的水平越高，结肠癌的风险越低。油酸（一种由身体产生的单不饱和脂肪酸）也是如此，而亚麻酸转化为另一种脂肪酸花生四烯酸会增加结肠癌的风险。对直肠癌风险没有影响。富含亚麻酸的饮食可能有助于预防结肠癌。
Fatty acid composition in plasma captures both dietary intake and endogenous synthesis. Prospective analyses of plasma fatty acid composition are needed to establish the role of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) on risk of developing colorectal cancer. To evaluate associations between plasma fatty acid composition and colon or rectal cancer risk separately, a nested case-control study of 350 colorectal (211 colon and 139 rectal) cancer cases and an equal number of individually matched control subjects was conducted within the Singapore Chinese Health Study, a cohort of 63,257 men and women recruited between 1993 and 1998. Fatty acids in pre-diagnostic plasma were quantified using gas chromatography–tandem mass spectrometry. Conditional odds ratios (ORs) and 95% confidence intervals (CIs) comparing highest to lowest quartiles are presented. For colon cancer, inverse associations were reported with higher essential PUFAs, α-linolenic acid (OR = 0.41; 95% CI: 0.23, 0.73; P trend = 0.005) and linoleic acid (OR = 0.43; 95% CI: 0.23, 0.82; P trend = 0.008). Higher desaturase activity in the n-6 PUFA synthesis pathway estimated by the arachidonic:linoleic acid ratio was associated with increased colon cancer risk (OR = 3.53; 95% CI: 1.82, 6.85; P trend = 0.006), whereas higher desaturase activity in the MUFA synthesis pathway estimated by the oleic:stearic acid ratio was associated with decreased colon cancer risk (OR = 0.42; 95% CI: 0.19, 0.92; P trend = 0.024). There was no significant association between the essential fatty acids or the desaturase indices and rectal cancer risk. Endogenous synthesis of arachidonic and oleic acids has an impact on colon cancer development. Higher consumption of “good fats,” or their natural creation by the body, may help protect people from colon cancer. Jian-Min Yuan from the University of Pittsburgh, USA, and colleagues used samples from the Singapore Chinese Health Study to examine fatty acids contained in blood plasma from 350 people who later developed colorectal cancer and an equal number of matched control individuals. They found that higher blood levels—which reflect dietary intake—of the essential polyunsaturated fatty acids linolenic acid and α-linolenic acid were associated with a lower risk of colon cancer. So was oleic acid, a monounsaturated fat created by the body, whereas conversion of linolenic acid to another fatty acid called arachidonic acid boosted colon cancer risk. No effect was seen on rectal cancer risk. Diets rich in linolenic acid may help prevent colon cancer.
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