Abstract
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.
Highlights
Esophageal cancer (EC), one of the leading malignant tumors in China and many other countries in the world [1, 2], has received great concern
When contrasting the highest with lowest quintiles, intakes of monounsaturated fatty acid (MUFA) (OR: 0.33, 95% confidence intervals (95% confidence intervals (CIs)): 0.21–0.51), polyunsaturated fatty acid (PUFA) (OR: 0.32, 95% CI: 0.20–0.51), and total fatty acid (TFA) (OR: 0.44, 95% CI: 0.28–0.70) were significantly associated with a decreased risk of esophageal squamous cell carcinoma (ESCC) after adjustment for the confounders (Table 2)
Every 10 g/day increment intake of dietary fat (OR: 1.11, 95% CI: 1.04–1.19) and MUFA (OR: 0.70, 95% CI: 0.59–0.81) were related to the ESCC risk after considering the confounders
Summary
Esophageal cancer (EC), one of the leading malignant tumors in China and many other countries in the world [1, 2], has received great concern. A systematic review and meta-analysis by synthesizing 15 occident epidemiological studies demonstrated that dietary fat and the specific intake of SFA and PUFA were related to an increased risk of esophageal adenocarcinoma, but there was no significant association with the squamous cell type of esophagus cancer [9]. These findings were supported by the latest prospective cohort among 468,952 USA population after a median follow-up of 15.5 years [10]. This study aimed to explore the relationship of dietary fat and fatty acids intake with ESCC risk
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