Fish intake and the risk of fatal prostate cancer: findings from a cohort study in Japan

Abstract

Objective: We investigated the relationship between the intake of fish and the risk of death from prostate cancer. Design: Data were derived from a prospective cohort study in Japan. Fish consumption obtained from a baseline questionnaire was classified into the two categories of 'low intake' and 'high intake'. The Cox proportional hazards model was used to estimate hazard ratios (HR) and 95 % confidence intervals. Subjects: Data for 5589 men aged 30-79 years were analysed. Results: A total of twenty-one prostate cancer deaths were observed during 75 072 person-years of follow-up. Mean age at baseline study of these twenty-one subjects was 67?7 years, ranging from 47 and 79 years old. Results showed a consistent inverse association of this cancer between the high v. low intake groups. The multivariate model adjusted for potential confounding factors and some other food items showed a HR of 0?12 (95 % CI 0?05, 0?32) for the high intake group of fish consumption. Conclusions: These results support the hypothesis that a high intake of fish may decrease the risk of prostate cancer death. Given the paucity of studies examining the association between prostate cancer and fish consumption, particularly in Asian populations, these findings require confirmation in additional cohort studies.

ω–3 Fatty Acids, Genetic Variants in COX-2 and Prostate Cancer

“…Augustsson et al [33] reported on a large prospective cohort from the US Health Professionals Follow-Up Study and found that men who ate fish more than 3 times per week were approximately half as likely to develop metastatic cancer as those who ate fish less than twice per month. Three additional cohort studies reported significantly reduced rates of prostate can-cer-specific mortality in those men consuming larger quantities of fish [34,51,60] .…”

An Ω-3 fatty acid desaturase-expressing gene attenuates prostate cancer proliferation by cell cycle regulation

“…Mounting evidence has linked the dietary consumption of Ω-3 PUFAs with the prevention or attenuation of several types of cancer, including breast (27), endometrial (28) and prostate (6)(7)(8)(9) cancer. In the present study, VCaP cells were exposed to either AA or EPA, and it was demonstrated that while EPA inhibited prostate cancer cell proliferation in a dose-dependent manner, AA stimulated cell proliferation.…”

“…Globally, a high incidence of prostate cancer is associated with excessive consumption of Ω-6 polyunsaturated fatty acids (PUFAs), commonly found in red and organ meats, refined vegetable oils and cooked processed meat (3)(4)(5). Conversely, evidence suggests that an Ω-3 PUFA-rich diet is inversely associated with prostate cancer development (6)(7)(8)(9).…”

“…It has been demonstrated that dietary intake of long-chain Ω-3 PUFAs reduces the incidence of several types of cancer and alleviates cancer-associated complications (15,16). Clinically, long-term intake of dietary or supplemental docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) (both Ω-3 PUFAs) is associated with a decreased risk of prostate cancer development (6)(7)(8)(9), increased sensitivity to chemotherapy treatment (14) and decreased risk of advanced stage disease, metastases and cancer-associated mortality (8,17,18). Additionally, dietary Ω-3 PUFAs enhance hormone ablation therapy in androgen-dependent prostate cancer (19) and attenuate prostate cancer growth in primary prostate cancer development (20) and xenograft models (19).…”

The Role of Diet in the Development of Prostate Cancer

“…W badaniu wykazano, że u mężczyzn spożywa-jących najwięcej ryb (powyżej 130 g/d) ryzyko występowania raka stercza było o 55% mniejsze niż u mężczyzn spożywających ryby w ilości mniejszej niż 47 g/d. W badaniu Pham et al [14] zaobserwowano, że duże spożycie ryb było odwrotnie skorelowane z ryzykiem śmierci spowodowanym rakiem gruczołu krokowego. W badaniu tym wyodrębniono 2 grupy mężczyzn na podstawie ilości spożywanych ryb.…”