Dietary Fat, Fatty Acids, and Risk of Prostate Cancer in the NIH-AARP Diet and Health Study

Pelser, Colleen; Mondul, Alison M.; Hollenbeck, Albert R.; Park, Yikyung

doi:10.1158/1055-9965.epi-12-1196-t

Cited by 95 publications

(98 citation statements)

References 42 publications

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“…The accompanying meta-analysis of the 7 studies available at the time also showed no risk relation [276] (LOE IIa). Furthermore, both the NIH-AARP Study [277] (LOE IIb) and the Melbourne Collaborative Cohort Study [278] (LOE IIb) reported no change in risk associated with a modified fat intake.…”

Section: Quantity and Quality Of Dietary Fat And Fatty Acid Intakementioning

confidence: 99%

“…Basset et al [278] (LOE IIb) reported no association between SFA intake and risk of prostate cancer in the Melbourne Collaborative Cohort Study . In the NIH-AARP Study , the evaluation on this subject also found no association when all prostate carcinomas were investigated [277] (LOE IIb). In this study, however, a positive association with the level of SFA intake was found both for advanced stage carcinomas and fatal carcinomas [277] (LOE IIb).…”

Section: Quantity and Quality Of Dietary Fat And Fatty Acid Intakementioning

confidence: 99%

See 1 more Smart Citation

Evidence-Based Guideline of the German Nutrition Society: Fat Intake and Prevention of Selected Nutrition-Related Diseases

Wolfram

Bechthold²,

Boeing

et al. 2015

Ann Nutr Metab

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As nutrition-related chronic diseases have become more and more frequent, the importance of dietary prevention has also increased. Dietary fat plays a major role in human nutrition, and modification of fat and/or fatty acid intake could have a preventive potential. The aim of the guideline of the German Nutrition Society (DGE) was to systematically evaluate the evidence for the prevention of the widespread diseases obesity, type 2 diabetes mellitus, dyslipoproteinaemia, hypertension, metabolic syndrome, coronary heart disease (CHD), stroke, and cancer through the intake of fat or fatty acids. The main results can be summarized as follows: it was concluded with convincing evidence that a reduced intake of total and saturated fat as well as a larger intake of polyunsaturated fatty acids (PUFA) at the expense of saturated fatty acids (SFA) reduces the concentration of total and low-density lipoprotein cholesterol in plasma. Furthermore, there is convincing evidence that a high intake of trans fatty acids increases risk of dyslipoproteinaemia and that a high intake of long-chain polyunsaturated n-3 fatty acids reduces the triglyceride concentration in plasma. A high fat intake increases the risk of obesity with probable evidence when total energy intake is not controlled for (ad libitum diet). When energy intake is controlled for, there is probable evidence for no association between fat intake and risk of obesity. A larger intake of PUFA at the expense of SFA reduces risk of CHD with probable evidence. Furthermore, there is probable evidence that a high intake of long-chain polyunsaturated n-3 fatty acids reduces risk of hypertension and CHD. With probable evidence, a high trans fatty acid intake increases risk of CHD. The practical consequences for current dietary recommendations are described at the end of this article.

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Section: Quantity and Quality Of Dietary Fat And Fatty Acid Intakementioning

confidence: 99%

Section: Quantity and Quality Of Dietary Fat And Fatty Acid Intakementioning

confidence: 99%

Evidence-Based Guideline of the German Nutrition Society: Fat Intake and Prevention of Selected Nutrition-Related Diseases

Wolfram

Bechthold²,

Boeing

et al. 2015

Ann Nutr Metab

View full text Add to dashboard Cite

show abstract

“…Studies looking at fatty acid intake were mainly based, until now, on data gathered from food-frequency questionnaires (FFQ; refs. 18,19), with few studies based on fatty acid profiles measured in plasma circulating lipids (13,20) and even fewer studies in which fatty acids were measured in the membranes of red blood cells (RBC; refs. 21,22).…”

Section: Introductionmentioning

confidence: 99%

Prostatic and Dietary Omega-3 Fatty Acids and Prostate Cancer Progression during Active Surveillance

Moreel

Allaire

Léger

et al. 2014

Cancer Prevention Research

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The association between omega-3 (w-3) fatty acids and prostate cancer has been widely studied. However, little is known about the impact of prostate tissue fatty acid content on prostate cancer progression. We hypothesized that compared with the estimated dietary w-3 fatty acids intake and the w-3 fatty acids levels measured in red blood cells (RBC), the prostate tissue w-3 fatty acid content is more strongly related to prostate cancer progression. We present the initial observations from baseline data of a phase II clinical trial conducted in a cohort of 48 untreated men affected with low-risk prostate cancer, managed under active surveillance. These men underwent a first repeat biopsy session within 6 months after the initial diagnosis of low-risk prostate cancer, at which time 29% of the men had progressed from a Gleason score of 6 to a Gleason score of 7. At the first repeat biopsy session, fatty acid levels were assessed with a food-frequency questionnaire, and determined in the RBC and in the prostate tissue biopsy. We found that eicosapentaenoic acid (EPA) was associated with a reduced risk of prostate cancer progression when measured directly in the prostate tissue. Thus, this initial interim study analysis suggests that prostate tissue w-3 fatty acids, especially EPA, may be protective against prostate cancer progression in men with low-risk prostate cancer. Cancer Prev Res; 7(7); 766-76. Ó2014 AACR.

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“…In transgenic mice in which males develop prostate cancer, n-3 PUFA intake from marine sources suppressed tumorigenesis [80]. This is also the case in people where there is reduced risk of developing prostate cancer with increased intake of marine n-3 PUFAs [81][82][83]. Longer chain n-3 PUFAs from non-marine sources, however, are associated with an increased risk of prostate cancer [79,82,83].…”

Section: Cancer Associations With Faty Acidsmentioning

confidence: 99%

Fatty Acids in Veterinary Medicine and Research

Simpson¹,

Mostyn²

2017

Fatty Acids

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Faty acid regulation is an essential process for all animals. A number of studies have shown that diet afects the levels/availability of faty acids in the body but increasingly an evidence shows that disease states can alter the amounts within the body too. Faty acid levels and availability have been altered by a number of diseases, disorders and reactions including inlammatory responses, heart disease and heart failure and wound repair. They are also essential during the growth and development stages of animals. The amount of research into the consequences of diferent faty acid intake and levels in various disease states and during development has increased in both humans and animals. This review presents an overview of the research undertaken to date and highlights the importance, uses and beneits of understanding the roles of faty acids in both the healthy animals and animals under difering disorders and diseases.

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Dietary Fat, Fatty Acids, and Risk of Prostate Cancer in the NIH-AARP Diet and Health Study

Cited by 95 publications

References 42 publications

Evidence-Based Guideline of the German Nutrition Society: Fat Intake and Prevention of Selected Nutrition-Related Diseases

Evidence-Based Guideline of the German Nutrition Society: Fat Intake and Prevention of Selected Nutrition-Related Diseases

Prostatic and Dietary Omega-3 Fatty Acids and Prostate Cancer Progression during Active Surveillance

Fatty Acids in Veterinary Medicine and Research

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