Specific fatty acid intake and the risk of pancreatic cancer in Canada
Specific fatty acid intake and the risk of pancreatic cancer in Canada
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DOI：
10.1038/sj.bjc.6602380
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发表时间：
2005-03-14
影响因子：
8.8
通讯作者：
Ghadirian, P
中科院分区：
文献类型：
--
作者：
Nkondjock, A;Krewski, D;Ghadirian, P
1994 年至 1997 年间，加拿大八个省份开展了一项以人群为基础的病例对照研究，对 462 例组织学确诊病例和 4721 例频率匹配对照进行了调查，研究了特定脂肪酸 (FA) 摄入量与胰腺癌风险之间可能存在的关联。膳食摄入量通过自填食物频率问卷进行评估。使用无条件逻辑回归来评估膳食 FA 与胰腺癌风险之间的关联。调整年龄、省份、体重指数、吸烟、受教育程度、脂肪和总能量摄入后，胰腺癌风险与棕榈酸盐（比值比 (OR) = 0.73；95% 置信区间 (CI) 0.56-0.96；P 趋势 = 0.02）、硬脂酸盐（OR = 0.70；95% CI 0.51-0.94；95% CI 0.51-0.94；P 趋势 = 0.02）之间观察到显着的负相关。 P-趋势 = 0.04）、油酸盐（OR = 0.75；95% CI 0.55-1.02；P-趋势 = 0.04）、饱和 FA（OR = 0.67；95% CI 0.50-0.91；P-趋势 = 0.01）和单不饱和 FA（OR = 0.72；95% CI 0.53-0.98；P-趋势 = 0.02)，将最高四分位摄入量与最低摄入量进行比较。体重指数与饱和和单不饱和 FA 之间存在显着的相互作用，与摄入硬脂酸盐（OR = 0.36；95% CI 0.18-0.70；P-趋势 = 0.001）、油酸盐（OR = 0.36；95% CI 0.19-0.72；P-趋势 = 0.002）、饱和脂肪酸相关的风险显着降低。 FA（OR = 0.35；95% CI 0.18-0.67；P-趋势 = 0.002）和单不饱和 FA（OR = 0.32；95% CI 0.16-0.63；P-趋势
The possible association of specific fatty acid (FA) intake and pancreatic cancer risk was investigated in a population-based case control study of 462 histologically confirmed cases and 4721 frequency-matched controls in eight Canadian provinces between 1994 and 1997. Dietary intake was assessed by means of a self-administered food frequency questionnaire. Unconditional logistic regression was used to assess associations between dietary FAs and pancreatic cancer risk. After adjustment for age, province, body mass index, smoking, educational attainment, fat and total energy intake, statistically significant inverse associations were observed between pancreatic cancer risk and palmitate (odds ratios (ORs) = 0.73; 95% confidence intervals (CIs) 0.56-0.96; P-trend = 0.02), stearate (OR = 0.70; 95% CI 0.51-0.94; P-trend = 0.04), oleate (OR = 0.75; 95% CI 0.55-1.02; P-trend = 0.04), saturated FAs (OR = 0.67; 95% CI 0.50-0.91; P-trend = 0.01), and monounsaturated FAs (OR = 0.72; 95% CI 0.53-0.98; P-trend = 0.02), when comparing the highest quartile of intake to the lowest. Significant interactions were detected between body mass index and both saturated and monounsaturated FAs, with a markedly reduced risk associated with intake of stearate (OR = 0.36; 95% CI 0.18-0.70; P-trend = 0.001), oleate (OR = 0.36; 95% CI 0.19-0.72; P-trend = 0.002), saturated FAs (OR = 0.35; 95% CI 0.18-0.67; P-trend = 0.002), and monounsaturated FAs (OR = 0.32; 95% CI 0.16-0.63; P-trend