Dietary intake and plasma phospholipid concentrations of saturated, monounsaturated and trans fatty acids and colorectal cancer risk in the EPIC cohort

2021 ◽  
Author(s):  
Elom K. Aglago ◽  
Neil Murphy ◽  
Inge Huybrechts ◽  
Geneviève Nicolas ◽  
Corinne Casagrande ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Fatty Acids ◽  
Cancer Risk ◽  
Dietary Intake ◽  
Trans Fatty Acids ◽  
Plasma Phospholipid ◽  
Colorectal Cancer Risk

scholarly journals Dietary intake of n-3 fatty acids and colorectal cancer risk: a meta-analysis of data from 489 000 individuals

2012 ◽  
Vol 108 (9) ◽  
pp. 1550-1556 ◽  
Author(s):  
Xiao-Jian Shen ◽  
Jun-Dong Zhou ◽  
Jia-Yi Dong ◽  
Wei-Qun Ding ◽  
Jin-Chang Wu
Keyword(s):  
Colorectal Cancer ◽  
Fatty Acids ◽  
Cancer Risk ◽  
Dietary Intake ◽  
Meta Analysis ◽  
Colorectal Cancer Risk ◽  
Cancer Site ◽  
Pubmed Database ◽  
Incident Cases ◽  
Reduced Risk

Preclinical studies have suggested an anti-colorectal cancer effect of n-3 fatty acids, yet epidemiological studies have reported mixed results. The goal of the present meta-analysis was to examine the association between the dietary intake of n-3 fatty acids and colorectal cancer risk by conducting a meta-analysis of prospective cohort studies. We searched the PubMed database up to February 2012 to identify eligible studies. Either a fixed- or random-effects model was used to obtain a pooled relative risk (RR) comparing the highest intake of n-3 fatty acids with the lowest. We conducted subgroup analyses according to sex, geographic region, length of follow-up, cancer site and type of n-3 fatty acids. We included seven prospective studies in the meta-analysis, comprising 489 465 participants and 4656 incident cases. The pooled RR of colorectal cancer in relation to n-3 fatty acids was 0·98 (95 % CI 0·88, 1·09). The results from subgroup analysis indicated a significant reduced risk of colorectal cancer in relation to n-3 fatty acids among men (RR 0·87, 95 % CI 0·75, 1·00; n 4). No significant association was observed in other subgroups. There was no evidence of publication bias as suggested by Begg's test (P = 0·76) and Egger's test (P = 0·66). The present meta-analysis showed insufficient evidence of a protective effect of n-3 fatty acids on colorectal cancer risk. However, a reduced risk observed in men warrants further investigation.

scholarly journals Omega-3 and -6 Fatty Acid Intake and Colorectal Cancer Risk in Swedish Women’s Lifestyle and Health Cohort

2020 ◽  
Vol 52 (3) ◽  
pp. 848-854 ◽  
Author(s):  
Aesun Shin ◽  
Sooyoung Cho ◽  
Sven Sandin ◽  
Marie Lof ◽  
Moon Young Oh ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Cancer Risk ◽  
Polyunsaturated Fatty Acids ◽  
Dietary Intake ◽  
Colorectal Cancer Risk ◽  
Fatty Acid Intake ◽  
Omega 3 ◽  
Acid Intake

PurposeWe aimed to assess the association between the dietary intake of fish-derived omega-3 polyunsaturated fatty acids and the risk of colorectal cancer among Swedish women.Materials and MethodsA total of 48,233 women with information on dietary intake were included in the analysis. Participants were followed for incident colorectal cancer until 31 December 2012. Cox proportional hazard models were used to assess the association between baseline fatty acid intake and colorectal cancer risk. All analyses were stratified by colon and rectal cancers.ResultsDuring a median of 21.3 years of follow-up, a total of 344 colorectal cancer cases were ascertained. Although there was no overall association between omega-3 fatty acid intake and colorectal cancer risk, high intake of fish-derived docosahexaenoic acid was associated with reduced risk of rectal cancer (hazard ratios for the third and the highest quartiles were 0.59 (95% confidence interval [CI], 0.37 to 0.96) and 0.62 (95% CI, 0.39 to 0.98), respectively).ConclusionIn conclusion, we found only limited support for an association between omega-3 polyunsaturated fatty acids and colorectal cancer in a large Swedish cohort of middle-aged women.

scholarly journals Evaluating Ultra-long-Chain Fatty Acids as Biomarkers of Colorectal Cancer Risk

2016 ◽  
Vol 25 (8) ◽  
pp. 1216-1223 ◽  
Author(s):  
Kelsi Perttula ◽  
William M.B. Edmands ◽  
Hasmik Grigoryan ◽  
Xiaoming Cai ◽  
Anthony T. Iavarone ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Fatty Acids ◽  
Cancer Risk ◽  
Colorectal Cancer Risk ◽  
Long Chain Fatty Acids ◽  
Long Chain ◽  
Chain Fatty Acids

scholarly journals Dietary trans-fatty acid intake in relation to cancer risk: a systematic review and meta-analysis

2020 ◽  
Author(s):  
Nathalie Michels ◽  
Ina Olmer Specht ◽  
Berit L Heitmann ◽  
Veronique Chajès ◽  
Inge Huybrechts
Keyword(s):  
Colorectal Cancer ◽  
Systematic Review ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Cancer Risk ◽  
Trans Fatty Acid ◽  
Trans Fatty Acids ◽  
Fatty Acid Intake ◽  
Trans Fatty Acid Intake ◽  
Meta Analyses

Abstract Context Apart from ruminant fat, trans-fatty acids are produced during the partial hydrogenation of vegetable oils, (eg, in the production of ultraprocessed foods). Harmful cardiovascular effects of trans-fatty acids are already proven, but the link with cancer risk has not yet been summarized. Objective A systematic review (following PRISMA guidelines) – including observational studies on the association of trans-fatty acid intake with any cancer risk – was conducted, with no limitations on population types. Data Sources The electronic databases PubMed and Embase were searched to identify relevant studies. Data Extraction This systematic review included 46 articles. Quality was assessed via the Newcastle-Ottawa scale. Meta-analyses were conducted if at least 4 articles exploring the same transfat-cancer pairings were found. Data analysis Nineteen cancer types have been researched in cohort and case-control studies on trans-fatty acids, with breast cancer (n = 17), prostate cancer (n = 11), and colorectal cancer (n = 9) as the most researched. The meta-analyses on total trans-fat showed a significant positive association for prostate cancer (odds ratio [OR] 1.49; 95%CI, 1.13–1.95) and colorectal cancer (OR 1.26; 95%CI, 1.08–1.46) but not for breast cancer (OR 1.12; 95%CI, 0.99–1.26), ovarian cancer (OR 1.10; 95%CI, 0.94–1.28), or non-Hodgkin lymphoma (OR 1.32; 95%CI, 0.99–1.76). Results were dependent on the fatty acid subtype, with even cancer-protective associations for some partially hydrogenated vegetable oils. Enhancing moderators in the positive transfat-cancer relation were gender (direction was cancer-site specific), European ancestry, menopause, older age, and overweight. Conclusion Despite heterogeneity, higher risk of prostate and colorectal cancer by high consumption of trans-fatty acids was found. Future studies need methodological improvements (eg, using long-term follow-up cancer data and intake biomarkers). Owing to the lack of studies testing trans-fatty acid subtypes in standardized ways, it is not clear which subtypes (eg, ruminant sources) are more carcinogenic. Systematic Review Registration PROSPERO registration no. CRD42018105899

scholarly journals Dietary intake of folate and alcohol, MTHFR C677T polymorphism, and colorectal cancer risk in Korea

2012 ◽  
Vol 95 (2) ◽  
pp. 405-412 ◽  
Author(s):  
Jeongseon Kim ◽  
Young Ae Cho ◽  
Dong-Hyun Kim ◽  
Bong-Hwa Lee ◽  
Dae-Yong Hwang ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Cancer Risk ◽  
Dietary Intake ◽  
Mthfr C677t ◽  
Colorectal Cancer Risk ◽  
C677t Polymorphism ◽  
Mthfr C677t Polymorphism

scholarly journals Dietary intake of folic acid and colorectal cancer risk in a cohort of women

2002 ◽  
Vol 97 (6) ◽  
pp. 864-867 ◽  
Author(s):  
Paul Terry ◽  
Meera Jain ◽  
Anthony B. Miller ◽  
Geoffrey R. Howe ◽  
Thomas E. Rohan
Keyword(s):  
Colorectal Cancer ◽  
Folic Acid ◽  
Cancer Risk ◽  
Dietary Intake ◽  
Colorectal Cancer Risk
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