Dietary fat intake and risk of prostate cancer in the European Prospective Investigation into Cancer and Nutrition

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Dietary fat intake and risk of prostate cancer in the European Prospective Investigation into Cancer and Nutrition¹^,2^,3

Francesca L Crowe, Timothy J Key, Paul N Appleby, Ruth C Travis, Kim Overvad, Marianne U Jakobsen, Nina F Johnsen, Anne Tjønneland, Jakob Linseisen, Sabine Rohrmann, Heiner Boeing, Tobias Pischon, Antonia Trichopoulou, Pagona Lagiou, Dimitrios Trichopoulos, Carlotta Sacerdote, Domenico Palli, Rosario Tumino, Vitorrio Krogh, H Bas Bueno-de-Mesquita, Lambertus A Kiemeney, Maria-Dolores Chirlaque, Eva Ardanaz, Maria-José Sánchez, Nerea Larrañaga, Carlos A González, José R Quirós, Jonas Manjer, Elisabet Wirfält, Pär Stattin, Göran Hallmans, Kay-Tee Khaw, Sheila Bingham, Pietro Ferrari, Nadia Slimani, Mazda Jenab and Elio Riboli

¹ From the Cancer Research UK Epidemiology Unit, University of Oxford, Oxford, United Kingdom (FLC, TJK, PNA, and RCT); the Department of Clinical Epidemiology, Aalborg Hospital, Aarhus University Hospital, Aalborg, Denmark (KO and MUJ); the Institute of Cancer Epidemiology, Danish Cancer Society, Copenhagen, Denmark (NFJ and AT); the German Cancer Research Center, Division of Cancer Epidemiology, Unit of Nutritional Epidemiology, Heidelberg, Germany (JL and SR); the German Institute of Human Nutrition, Potsdam-Rehbücke, Germany (HB and TP); the Department of Hygiene and Epidemiology, University of Athens Medical School, Athens, Greece (AT and PL); the Department of Epidemiology, Harvard School of Public Health, Boston, MA and the Hellenic Health Foundation, Athens, Greece (DT); Epidemiologia e la Prevenzione Oncologica (CPO)-Piemonte, Torino, Italy (CS); the Molecular and Nutritional Epidemiology Unit CSPO-Scientific Institute of Tuscany, Florence, Italy (DP); the Cancer Registry, Azienda Ospedaliera "Civile MP Arezzo", Ragusa, Italy (RT); the Department of Preventive and Predictive Medicine, Nutritional Epidemiology Unit, National Cancer Institute, Milan, Italy (VK); the Center for Nutrition and Health, National Institute of Public Health and the Environment, Bilthoven, Netherlands (HBB-d-M); the Radboud University Nijmegen Medical Center, Nijmegen, Netherlands (LAK); the Epidemiology Department, Murcia Health Council (M-DC) and the Public Health Institute of Navarra (EA and M-JS) Pamplona, CIBER en Epidemiología y Salud Pública, Spain; the Andalusian School of Public Health, Granada, Spain (M-JS); the Public Health Department of Gipuzkoa, Basque Government, Avda de Navarra, Donostia-San Sebastian, Spain (NL); the Department of Epidemiology, Catalan Institute of Oncology, Barcelona, Spain (CAG); the Public Health and Health Planning Directorate, Asturias, Spain (JRQ); the Department of Surgery, Malmö University Hospital, Malmö, Sweden (JM); the Department of Clinical Sciences in Malmö/Nutrition Epidemiology, Lund University, Malmö, Sweden (EW); the Department of Surgical and Perioperative Sciences, Urology and Andrology (PS) and the Department of Public Health and Clinical Medicine, Nutritional Research (GH), Umeå University, Umeå, Sweden; the Department of Gerontology (K-TK) and the Medical Research Council Dunn Human Nutrition Unit and Medical Research Council Center for Nutritional Epidemiology in Cancer Prevention and Survival, Department of Public Health and Primary Care (SB), University of Cambridge, Cambridge, United Kingdom; the Nutrition and Hormones Group, International Agency for Research on Cancer, Lyon, France (PF, NS, and MJ); and the Imperial College London, London, United Kingdom (ER)

Background: Findings from early observational studies have suggestedthat the intake of dietary fat might be a contributing factorin the etiology of prostate cancer. However, the results frommore recent prospective studies do not support this hypothesis,and the possible association between different food sourcesof fat and prostate cancer risk also remains unclear.

Objective: The objectives were to assess whether intakes ofdietary fat, subtypes of fat, and fat from animal products wereassociated with prostate cancer risk.

Design: This was a multicenter prospective study of 142 520men in the European Prospective Investigation into Cancer andNutrition (EPIC). Dietary fat intake was estimated with theuse of country-specific validated food questionnaires. The associationbetween dietary fat and risk of prostate cancer was assessedby using Cox regression, stratified by recruitment center andadjusted for height, weight, smoking, education, marital status,and energy intake.

Results: After a median follow-up time of 8.7 y, prostate cancerwas diagnosed in 2727 men. There was no significant associationbetween dietary fat (total, saturated, monounsaturated, andpolyunsaturated fat and the ratio of polyunsaturated to saturatedfat) and risk of prostate cancer. The hazard ratio for prostatecancer for the highest versus the lowest quintile of total fatintake was 0.96 (95% CI: 0.84, 1.09; P for trend = 0.155). Therewere no significant associations between prostate cancer riskand fat from red meat, dairy products, and fish.