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

Tang，Yu Xuan1,2; Zhao，Wenjing3; Li，Jun4; Xie，Peng5; Wang，Shuyi2; Yan，Lubin6; Xing，Xiangbing7; Lu，Jiahai2; Tse，Lap Ah8; Wang，Harry Hao Xiang2,8; Liu，Xudong1

2022-12-01

10.1186/s12944-022-01624-y

Lipids in Health and Disease   影响因子和分区

1476-511X

Background: The 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. Methods: This 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. Results: When 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. Conclusions: This 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.

Dietary fat Esophageal squamous cell carcinoma Monounsaturated fatty acid Polyunsaturated fatty acid

SCI

英语

其他

WOS:000761471300001

2-s2.0-85125428695

Scopus

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

Tang，Yu Xuan,Zhao，Wenjing,Li，Jun,et al. Dietary intake of monounsaturated and polyunsaturated fatty acids is related to the reduced risk of esophageal squamous cell carcinoma[J]. Lipids in Health and Disease,2022,21(1).

Tang，Yu Xuan.,Zhao，Wenjing.,Li，Jun.,Xie，Peng.,Wang，Shuyi.,...&Liu，Xudong.(2022).Dietary intake of monounsaturated and polyunsaturated fatty acids is related to the reduced risk of esophageal squamous cell carcinoma.Lipids in Health and Disease,21(1).

Tang，Yu Xuan,et al."Dietary intake of monounsaturated and polyunsaturated fatty acids is related to the reduced risk of esophageal squamous cell carcinoma".Lipids in Health and Disease 21.1(2022).