RT Journal Article
T1 Dietary and Circulating Fatty Acids and Ovarian Cancer Risk in the European Prospective Investigation into Cancer and Nutrition.
A1 Yammine, Sahar
A1 Huybrechts, Inge
A1 Biessy, Carine
A1 Dossus, Laure
A1 Aglago, Elom K
A1 Naudin, Sabine
A1 Ferrari, Pietro
A1 Weiderpass, Elisabete
A1 Tjønneland, Anne
A1 Hansen, Louise
A1 Overvad, Kim
A1 Mancini, Francesca R
A1 Boutron-Ruault, Marie-Christine
A1 Kvaskoff, Marina
A1 Fortner, Renée T
A1 Kaaks, Rudolf
A1 Schulze, Matthias B
A1 Boeing, Heiner
A1 Trichopoulou, Antonia
A1 Karakatsani, Anna
A1 La Vecchia, Carlo
A1 Benetou, Vassiliki
A1 Masala, Giovanna
A1 Krogh, Vittorio
A1 Mattiello, Amalia
A1 Macciotta, Alessandra
A1 Gram, Inger T
A1 Skeie, Guri
A1 Quirós, Jose R
A1 Agudo, Antonio
A1 Sanchez-Perez, Maria-Jose
A1 Chirlaque, Maria-Dolores
A1 Ardanaz, Eva
A1 Gil, Leire
A1 Sartor, Hanna
A1 Drake, Isabel
A1 Idahl, Annika
A1 Lundin, Eva
A1 Aune, Dagfinn
A1 Ward, Heather
A1 Merritt, Melissa A
A1 Allen, Naomi E
A1 Gunter, Marc J
A1 Chajès, Véronique
AB Fatty acids impact obesity, estrogens, and inflammation, which are risk factors for ovarian cancer. Few epidemiologic studies have investigated the association of fatty acids with ovarian cancer. Within the European Prospective Investigation into Cancer and Nutrition (EPIC), 1,486 incident ovarian cancer cases were identified. Cox proportional hazard models with adjustment for ovarian cancer risk factors were used to estimate HRs of ovarian cancer across quintiles of intake of fatty acids. False discovery rate was computed to control for multiple testing. Multivariable conditional logistic regression models were used to estimate ORs of ovarian cancer across tertiles of plasma fatty acids among 633 cases and two matched controls in a nested case-control analysis. A positive association was found between ovarian cancer and intake of industrial trans elaidic acid [HR comparing fifth with first quintileQ5-Q1 = 1.29; 95% confidence interval (CI) = 1.03-1.62; Ptrend = 0.02, q-value = 0.06]. Dietary intakes of n-6 linoleic acid (HRQ5-Q1 = 1.10; 95% CI = 1.01-1.21; Ptrend = 0.03) and n-3 α-linolenic acid (HRQ5-Q1 = 1.18; 95% CI = 1.05-1.34; Ptrend = 0.007) from deep-frying fats were also positively associated with ovarian cancer. Suggestive associations were reported for circulating elaidic (OR comparing third with first tertileT3-T1 = 1.39; 95% CI = 0.99-1.94; Ptrend = 0.06) and α-linolenic acids (ORT3-T1 = 1.30; 95% CI = 0.98-1.72; Ptrend = 0.06). Our results suggest that higher intakes and circulating levels of industrial trans elaidic acid, and higher intakes of linoleic acid and α-linolenic acid from deep-frying fat, may be associated with greater risk of ovarian cancer. If causal, eliminating industrial trans-fatty acids could offer a straightforward public health action for reducing ovarian cancer risk.
YR 2020
FD 2020-07-02
LK http://hdl.handle.net/10668/15865
UL http://hdl.handle.net/10668/15865
LA en
DS RISalud
RD Apr 19, 2025