Specific fatty acid intake and the risk of pancreatic cancer in Canada

Abstract

The possible association of specific fatty acid (FA) intake and pancreatic cancer risk was investigated in a population-based casecontrol 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) ¼ 0.73; 95% confidence intervals (CIs) 0.56 -0.96; P-trend ¼ 0.

Association of dietary magnesium intake with radiographic knee osteoarthritis: Results from a population‐based study

“…In the face of increased inflammation and lower levels of antioxidants in African Americans, it may be that the potential anti-inflammatory effects of Mg intake is not sufficient to substantially reduce the odds of OA among African Americans. Third, since the median level of the first quintile of Mg intake (130 mg/d) was nearly 50% of the estimated average requirement (EAR) (265 mg/d for female and 350 mg/d for male) (48), it might mask a possible threshold association existed in African Americans because of the relatively high reference level. In addition, African Americans may have a poorer quality of diet as compared with Caucasians (49–51).…”

Consumption of Food Groups and the Risk of Pancreatic Cancer: A Case–Control Study

“…In a recent, large, case-control study (462 cases and 4,721 controls) in Canada [13], it was reported that substituting polyunsaturated fatty acids with saturated or monounsaturated fatty acids in the diet may significantly reduce the risk of pancreatic cancer, independently of total energy intake, particularly among obese subjects. Further analysis of the same study revealed that a diet rich in tomatoes and tomato products, containing a high proportion of good quality lycopene, may lower pancreatic cancer risk [14].…”

Einflüsse kurzkettiger und gesättigter langkettiger Fettsäuren auf das Tumorwachstum – In-vitro- und experimentelle In-vivo-Effekte

“…Im Rahmen einer interessanten, 2005 publizierten Fallkontroll− studie zu möglichen Beziehungen zwischen der Aufnahme be− stimmter Fettsäuren mit der Nahrung und dem Auftreten eines Pankreaskarzinoms beantworteten 462 Patienten mit diesem Karzinom und 4721 Kontrollpersonen aus 8 kanadischen Pro− vinzen einen Fragebogen. Es ergab sich, dass der Verzehr von Palmitinsäure, Stearinsäure, der gesamten gesättigten Fettsäu− ren und auch der Ölsäure mit einem verminderten Risiko, an einem Pankreaskarzinom zu erkranken, verbunden war [35]. Dieser Untersuchung zufolge könnten die gesättigten Fettsäuren im Pankreas entweder der Karzinogenese oder dem Wachstum noch sehr kleiner Tumoren entgegenwirken.…”