Dietary Intake of Fatty Acids, Total Cholesterol, and Stomach Cancer in a Chinese Population.

Yuhui Zhu ,Ming Su,Zheng Sun,Gang Li,Somee Jeong,Xu-Shan Wang,Jie Yang,Ming Wu,Zuo-Feng Zhang,Qing-Yi Lu,Xu Hu,Liming Li ,Jinkou Zhao ,Jinyi Zhou ,Lina Mu ,Xiaofeng Zhang ,Ziyi Jin ,Renqiang Han ,Aiming Liu ,Xiaoping Gu

doi:10.3390/nu11081730

Abstract

To investigate the associations between dietary fatty acids and cholesterol consumption and stomach cancer (SC), we analyzed data from a population-based case-control study with a total of 1900 SC cases and 6532 controls. Dietary data and other risk or protective factors were collected by face-to-face interviews in Jiangsu Province, China, from 2003 to 2010. Adjusted odds ratios (ORs) and 95% confidence intervals (CIs) were estimated using multiple unconditional logistic regression models and an energy-adjusted method. The joint associations between dietary factors and known risk factors on SC were examined. We observed positive associations between dietary saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and total cholesterol and the development of SC, comparing the highest versus lowest quarters. Increased intakes of dietary SFAs (p-trend = 0.005; aOR, 1.11; 95% CI, 1.01–1.22 with a 7 g/day increase as a continuous variable) and total cholesterol (p-trend < 0.001; aOR, 1.13; 95% CI, 1.06–1.22 with a 250 mg/day increase as a continuous variable) were monotonically associated with elevated odds of developing SC. Our results indicate that dietary SFAs, MUFAs, and total cholesterol are associated with stomach cancer, which might provide a potential dietary intervention for stomach cancer prevention.

Highlights

Stomach cancer (SC) is ranked as the fifth-most commonly diagnosed cancer and the third leading cause of cancer deaths worldwide by GLOBOCAN 2018 [1]
We further evaluated the impact of the cumulative ingestion of each type of fatty acids and total cholesterol on the susceptibility of stomach cancer
Clear differences were observed regarding the county of residence, education level, income 10 years ago, body mass index (BMI), dietary sodium intake, tobacco smoking, alcohol consumption, family history of stomach cancer (SC), and H. pylori infection

Summary

Introduction

Stomach cancer (SC) is ranked as the fifth-most commonly diagnosed cancer and the third leading cause of cancer deaths worldwide by GLOBOCAN 2018 [1]. The incidence rate of SC is two Nutrients 2019, 11, 1730; doi:10.3390/nu11081730 www.mdpi.com/journal/nutrients. Nutrients 2019, 11, 1730 to three times more common in men than in women. About 44% of the world’s total stomach cancer diagnosed, and almost half of the world’s total stomach cancer deaths (49.9%). As the second-most common and the second-most deadly cancer in China [2], the age-adjusted 5-year survival of stomach cancer is relatively poor, in the range of 30.2–35.9% [3]. Nutrients are absorbed in the small intestine, including vitamins, minerals, carbohydrates, fats, and proteins

Methods

Results

Conclusion