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Fatty acid composition of plasma phospholipids and risk of prostate cancer in a case-control analysis nested within the European Prospective Investigation into Cancer and Nutrition^1,2,3

¹ From the Cancer Epidemiology Unit, University of Oxford, Oxford, United Kingdom (FLC, NEA, PNA, and TJK); the Department of Clinical Epidemiology, Aalborg Hospital, Aarhus University Hospital, Aalborg, Denmark (KO and IVA); the Institute of Cancer Epidemiology, Danish Cancer Society, Copenhagen, Denmark (NFJ and A Tjønneland); the German Cancer Research Center, Division of Cancer Epidemiology, Unit of Nutritional Epidemiology, Heidelberg, Germany (JL and RK); the German Institute of Human Nutrition, Potsdam-Rehbücke, Germany (HB and JK); the Department of Hygiene and Epidemiology, University of Athens Medical School, Athens, Greece (A Trichopoulou and AZ); the Department of Epidemiology, Harvard School of Public Health, Boston, MA, and the Hellenic Health Foundation, 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 M.P. Arezzo," Ragusa, Italy (RT); Nutritional Epidemiology Unit, Fondazione IRCCS Istituto Nazionale dei Tumori, Milan, Italy (CA); the Radboud University Nijmegen Medical Center, Nijmegen, the Netherlands (LAK); the National Institute for Public Health and the Environment (RIVM), Bilthoven, the Netherlands (HBB-M); the Epidemiology Department, Murcia Health Council, Murcia and CIBER Epidemiología y Salud Pública (CIBERESP), Spain (M-DC); the Public Health Institute of Navarra, Pamplona and CIBERESP, Spain (EA); the Public Health Department of Gipuzkoa, Basque Government, Avda de Navarra, Donostia-San Sebastian, Spain (NL); the Public Health and Health Planning Directorate, Asturias, Spain (JRQ); the Andalusian School of Public Health, Granada and CIBERESP, Spain (M-JS); Environment and Cancer, Cancer Epidemiology Research Programme, Catalan Institute of Oncology (ICO), Barcelona, Spain (CAG); 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 (IARC-WHO), Lyon, France (SR, NS, and MJ); and the Imperial College London, London, United Kingdom (ER)

Background: Plausible biological mechanisms underlie possible associations between fatty acids in blood and risk of prostate cancer; epidemiologic evidence for an association, however, is inconsistent.

Objective: The objectives were to assess the association between plasma phospholipid fatty acids and risk of total prostate cancer by stage and grade.

Design: This was a nested case-control analysis of 962 men with a diagnosis of prostate cancer after a median follow-up time of 4.2 y and 1061 matched controls who were taking part in the European Prospective Investigation into Cancer and Nutrition. The fatty acid composition of plasma phospholipids was measured by gas chromatography, and the risk of prostate cancer was estimated by using conditional logistic regression with adjustment for lifestyle variables.

Results: We found a positive association between palmitic acid and risk of total, localized, and low-grade prostate cancer. The risk of prostate cancer for men in the highest quintile compared with the lowest quintile of palmitic acid was 1.47 (95% CI: 0.97, 2.23; P for trend = 0.032). We found an inverse association between stearic acid and the risk of total, localized, and low-grade prostate cancer; men in the highest quintile of stearic acid had a relative risk of 0.77 (95% CI: 0.56, 1.06; P for trend = 0.03). There were significant positive associations between myristic, -linolenic, and eicosapentaenoic acids and risk of high-grade prostate cancer.

Conclusion: The associations between palmitic, stearic, myristic, -linolenic, and eicosapentaenoic acids and prostate cancer risk may reflect differences in intake or metabolism of these fatty acids between the precancer cases and controls and should be explored further.

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				C. K. Chow Fatty acid composition of plasma phospholipids and risk of prostate cancer Am. J. Clinical Nutrition, June 1, 2009; 89(6): 1946 - 1946. [Full Text] [PDF]

				F. L Crowe Reply to CK Chow Am. J. Clinical Nutrition, June 1, 2009; 89(6): 1946 - 1947. [Full Text] [PDF]

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