A 22-year Prospective Study of Fish,<i>n</i>-3 Fatty Acid Intake, and Colorectal Cancer Risk in Men

Hall, Megan N.; Chavarro, Jorge E.; Lee, I-Min; Willett, Walter C.; Ma, Jing

doi:10.1158/1055-9965.epi-07-2803

Cited by 154 publications

(133 citation statements)

References 63 publications

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“…None of these measures of fat intake were associated with the risk for colorectal cancer, which is consistent with the results of several other prospective studies, [20][21][22] although some have reported a reduction in risk in association with a high intake of n À 3 fatty acids or a high ratio of n À 3 to n À 6 polyunsaturated fatty acids. 23,24 Strengths of this study are that dietary intakes were measured prospectively by food diaries using similar methods in the seven contributing studies, and that we were able to allow for the influence of several potential confounding factors. The main limitation is the size of the study; with 565 cases and 1,951 controls, we had ample power to detect moderate or large associations, but power was limited to detect small associations and was insufficient to examine anatomical subsets of colon cancer.…”

Section: Discussionmentioning

confidence: 99%

Vitamins, minerals, essential fatty acids and colorectal cancer risk in the United Kingdom Dietary Cohort Consortium

Key

Appleby

Gabriel

et al. 2012

Intl Journal of Cancer

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The risk for colorectal cancer may be influenced by the dietary intake of various vitamins, minerals and essential fatty acids. We conducted a pooled analysis of dietary data collected using food diaries in seven prospective studies in the United Kingdom Dietary Cohort Consortium. Five hundred sixty‐five cases of colorectal cancer were matched with 1,951 controls on study centre, age, sex and recruitment date. Dietary intakes of retinol, vitamin A, thiamin, riboflavin, vitamin B6, folate, vitamin B12, vitamin D, calcium, iron, magnesium, potassium, n − 6 fatty acids, n − 3 fatty acids and the ratio of n − 6 to n − 3 fatty acids were estimated and their associations with colorectal cancer examined using conditional logistic regression models, adjusting for exact age, height, weight, energy intake, alcohol intake, fiber intake, smoking, education, social class and physical activity. There were no statistically significant associations between colorectal cancer risk and dietary intake of any of the vitamins, minerals or essential fatty acids examined.

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Section: Discussionmentioning

confidence: 99%

Vitamins, minerals, essential fatty acids and colorectal cancer risk in the United Kingdom Dietary Cohort Consortium

Key

Appleby

Gabriel

et al. 2012

Intl Journal of Cancer

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“…A relative risk of 1?36 could be shown when women in the lowest quintile of red meat intake during adolescence were compared with women in the highest quintile. A shortened FFQ was used to examine the association between fish and n-3 fatty acid intake and colorectal cancer risk (30) . In the present study, a relative risk of 0?60 was shown for the highest v. the lowest category of fish intake.…”

Section: Discussionmentioning

confidence: 99%

Comparative analysis of two FFQ

Keogh

Lange

Syrette

2010

Public Health Nutr.

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Objective: To examine the utility of a shorter FFQ compared with a longer FFQ, both of which are commonly used in Australia. Design: Comparative study. Setting: Community setting. Subjects: One hundred and fifty-nine men (mean 55 (SEM 7) years) screened for participation in an intervention study completed both the Commonwealth Scientific and Industrial Research Organisation FFQ and the Cancer Council of Victoria FFQ. Agreement between both questionnaires was assessed according to Bland-Altman plots and limits of agreement (LOA) and ordinary least products regression to test for the presence of fixed and proportional bias. Results: There was good relative agreement between the methods for energy and macronutrients (Pearson's correlation coefficients: energy r 5 0?7, protein r 5 0?6, fat r 5 0?8, carbohydrate r 5 0?7, alcohol r 5 0?8; P , 0?01). Mean group-level agreement for the majority of nutrients (70 %) fell between 80 % and 110 %. According to the criteria used (maximum LOA was 50-200 % and no significant proportional bias), there was acceptable agreement between the FFQ for energy and total saturated and monounsaturated fat, but not for protein, carbohydrate and fibre. Micronutrients that did not meet the agreement criteria including calcium, iron, thiamin, niacin, riboflavin and folate. When the data were analysed according to quintiles, the majority of subjects were either in exactly the same quintile or within one quintile for most nutrients, and 1-2 % were grossly misclassified by three or four quintiles. Conclusions: We conclude that there is sufficient agreement between the instruments for group-level comparisons in men, but they are not interchangeable for estimation of individual intakes. Keywords Food frequency questionnaireDietary intake FFQ are widely used to assess dietary intake (1,2) . They are relatively low cost, are easy to administer and can assess dietary intake over a long period of time (3) . In Australia, there are two FFQ that are frequently used to assess dietary intake: the Commonwealth Scientific and Industrial Research Organisation (CSIRO) FFQ and the Cancer Council of Victoria (CCV) FFQ (4,5) . The characteristics of each instrument are different. The CCV FFQ is a seventyfour-item self-administered FFQ, which is optically scannable to provide an analysis of dietary intake. It is quick and easy to use and has been validated in relation to 7 d weighed food records in premenopausal women. However, it is thought to underestimate carbohydrate intake; it has a truncated upper range of frequency categories and does not include some common foods (6) . The CSIRO FFQ contains 200 items, has serving sizes that can be altered by the respondent and can be modified, i.e. extra questions can be added according to the particular focus of the study. However, it is a booklet that takes 45 min to complete and has to be manually coded before the manual data entry, increasing both the respondent burden and the resources required to analyse the FFQ. The CSIRO FFQ had been validated by ourselve...

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“…In a Japanese population-based study, the n-3 PUFA (EPA, C 20 : 5n-3; docosapentaenoic acid, C 22 : 5n-3; DHA, C 22 : 6n-3) were associated with protection against developing hepatocellular carcinoma (22) , whereas another population-based prospective study undertaken by the Japanese Public Health Center demonstrated an inverse relationship between the intake of marine n-3 PUFA and the risk of colorectal cancer, even though the association was only significant in the proximal site of the colon (23) . Large studies, such as the European Prospective Investigation into Cancer and the United States' Physicians Health study, involving thousands of participants have confirmed the protection against cancer afforded by n-3 PUFA, particularly signifying a decrease in the risk of colorectal cancers (24,25) . In a case-control study, erythrocyte levels of EPA and DHA were inversely associated with breast cancer risk (26) .…”

Section: Dietary Fatty Acids and Cancer In Human Subjectsmentioning

confidence: 99%

Dietary PUFA and cancer

2014

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The aim of the present paper is to give a brief overview on the role of dietary fat in carcinogenesis and as possible anticancer agents. Dietary fat is an essential nutrient and important source for the essential fatty acids (FA), linoleic and α-linolenic acids, which contribute to proper growth and development. However, dietary fat has been associated with the development of colorectal, breast, prostate, endometrial and ovarian cancers, with the type and quality of fat playing an underlying role. Tumour growth is the disruption of the homoeostatic balance regulating cell differentiation, proliferation and apoptosis and is associated with altered lipid metabolism. Animal cancer models and human cancer biopsy tissue demonstrate that a characteristic lipid profile is associated with the growth and development of neoplastic lesions. This entails alterations in membrane cholesterol, phospholipid and PUFA metabolism. Particularly, alterations in cell membrane FA metabolism involving the n-6 and n-3 PUFA, are associated with changes in membrane structure, function, cellular oxidative status, activity of enzymes and signalling pathways. These events are a driving force in sustaining the altered growth of cancerous lesions and provide unique targets for intervention/cancer modulation. Challenges in utilising FA in cancer modulation exist regarding intake and effect on cell structure and biochemical interactions within the cell in the prevention of cancer development. Therefore, utilising dietary PUFA in a specific n-6:n-3 ratio may be an important chemopreventive tool in altering the growth characteristics of cancer cells.

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A 22-year Prospective Study of Fish,n-3 Fatty Acid Intake, and Colorectal Cancer Risk in Men

Cited by 154 publications

References 63 publications

Vitamins, minerals, essential fatty acids and colorectal cancer risk in the United Kingdom Dietary Cohort Consortium

Vitamins, minerals, essential fatty acids and colorectal cancer risk in the United Kingdom Dietary Cohort Consortium

Comparative analysis of two FFQ

Dietary PUFA and cancer

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