The Association of Fatty Acids with Prostate Cancer Risk.

January 1, 2001 Human Health and Nutrition Data 0 Comments

The Association of Fatty Acids with Prostate Cancer Risk.

Year: 2001
Authors: Newcomer, L.M., King, I.B., Wicklund, K.G. Stanford, J.L.
Publication Name: The Prostate
Publication Details: Volume 47, Pages 262-68.


BACKGROUND. Animal studies indicate that omega-6 fatty acids promote and omega-3 fatty acids inhibit tumor development. This pilot study was designed to evaluate whether these fatty acids are associated with human prostate cancer.
METHODS. Levels of erythrocyte membrane omega-3 and omega-6 fatty acids were determined for 67 incident prostate cancer cases and 156 population-based controls.
RESULTS. Prostate cancer risk was increased in the highest compared to the lowest quartile of a-linolenic acid (OR=2.6, 95% CI=1.1-5.8, trend P=0.01). Positive associations were also observed with higher levels of linoleic acid (OR=2.1, 95% CI=0.9 – 4.8) and total omega-6 fatty acids (OR=2.3, 95% CI=1.0-5.4).
CONCLUSIONS. Results are consistent with other studies showing that linoleic and total omega-6 fatty acids increase risk of prostate cancer. Contrary to animal studies, a-linolenic acid was also positively associated with risk. Further research will be required to clarify the role of these fatty acids in human prostate cancer. Author's Abstract.

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