Dietary intake of monounsaturated and polyunsaturated fatty acids is related to the reduced risk of esophageal squamous cell carcinoma

Lipids in Health and Disease

Jun Li¹  Jiahai Lu²  Shuyi Wang²  Harry Hao-Xiang Wang³  Xiangbing Xing⁴  Peng Xie⁵  Lubin Yan⁶  Lap-Ah Tse⁷  Wenjing Zhao⁸  Xudong Liu⁹  Yu-Xuan Tang^1,10 

[1] Department of Cancer Prevention and Treatment, Yanting Cancer Hospital, Mianyang, China;Department of Epidemiology, School of Public Health, Sun Yat-sen University, Guangzhou, China;Department of Epidemiology, School of Public Health, Sun Yat-sen University, Guangzhou, China;JC School of Public Health and Primary care, the Chinese University of Hong Kong, Hong Kong, SAR, China;Department of Gastroenterology, the First Affiliated Hospital of Sun Yat-sen University, Guangzhou, China;Department of General Surgery, Xi’an Aerospace General Hospital, Xi’an, China;Department of Pediatric Surgery, the Sixth Affiliated Hospital, Sun Yat-sen University, Guangzhou, China;JC School of Public Health and Primary care, the Chinese University of Hong Kong, Hong Kong, SAR, China;School of Public Health and Emergency Management, Southern University of Science and Technology, Shenzhen, China;School of Public Health, Guangdong Pharmaceutical University, Address: No. 283 Jianghai Avenue, Haizhu District, 510310, Guangzhou, China;School of Public Health, Guangdong Pharmaceutical University, Address: No. 283 Jianghai Avenue, Haizhu District, 510310, Guangzhou, China;Department of Epidemiology, School of Public Health, Sun Yat-sen University, Guangzhou, China;

关键词: Dietary fat;    Monounsaturated fatty acid;    Polyunsaturated fatty acid;    Esophageal squamous cell carcinoma;   

DOI  :  10.1186/s12944-022-01624-y

来源: Springer

【 摘 要 】

BackgroundThe relationship of consumption of dietary fat and fatty acids with esophageal squamous cell carcinoma (ESCC) risk remains unclear. This study aimed to explore the relationship of dietary fat and fatty acids intake with ESCC risk.MethodsThis case-control study included 879 incident cases and 892 community-based controls recruited from Southwest China. A food frequency questionnaire was adopted to collect information about dietary information, and intake of fat, saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), and total fatty acid (TFA) was calculated. Odds ratios (ORs) with 95% confidence intervals (95% CIs) were estimated using the logistic regression model.ResultsWhen comparing the highest with lowest intake quintiles, MUFA (OR: 0.33, 95% CI: 0.21–0.51), PUFA (OR: 0.32, 95% CI: 0.20–0.51), and TFA (OR: 0.44, 95% CI: 0.28–0.70) were related to a reduced risk of ESCC after adjusting for confounders; for non-drinkers rather than drinkers, the intake of SFA was significantly related to a 61% (OR: 0.39, 95% CI: 0.19–0.81) reduced risk of ESCC when comparing the highest with the lowest intake quintiles. Dietary fat was not related to the risk of ESCC.ConclusionsThis study suggested that the more intake of MUFA and PUFA, the lower risk of ESCC, whereas the protective effect of TFA was only observed among non-drinkers. Strategic nutritional programs should consider food rich in unsaturated fatty acids to mitigate the occurrence of ESCC.

【 授权许可】

CC BY