Tel: 415-476-3345, Fax: +415-563-4602
1097-0215/asset/olbannerleft.jpg?v=1&s=45719cd7de57873027993264fcc568b335a8cd56)
1097-0215/asset/olbannerright.jpg?v=1&s=5e0fba63c1309b3036eb9215a0e1e83dd02efd19)
Epidemiology
You have full text access to this OnlineOpen article
Intake of fatty acids and antioxidants and pancreatic cancer in a large population-based case-control study in the San Francisco Bay Area
Article first published online: 26 JAN 2010
DOI: 10.1002/ijc.25208
Copyright © 2010 UICC
Additional Information
How to Cite
Gong, Z., Holly, E. A., Wang, F., Chan, J. M. and Bracci, P. M. (2010), Intake of fatty acids and antioxidants and pancreatic cancer in a large population-based case-control study in the San Francisco Bay Area. Int. J. Cancer, 127: 1893–1904. doi: 10.1002/ijc.25208
Publication History
- Issue published online: 20 AUG 2010
- Article first published online: 26 JAN 2010
- Manuscript Accepted: 8 JAN 2010
- Manuscript Received: 20 AUG 2009
Funded by
- National Cancer Institute. Grant Numbers: CA59706, CA108370, CA109767, CA89726
- Rombauer Pancreatic Cancer Research Fund
- California Department of Public Health (as part of the statewide cancer reporting program)
- National Cancer Institute's Surveillance, Epidemiology and End Results Program. Grant Number: N01-PC-35136 (awarded to the Northern California Cancer Center)
- Centers for Disease Control and Prevention's National Program of Cancer Registries. Grant Number: U55/CCR921930-02 (awarded to the Public Health Institute)
- Abstract
- Article
- References
- Cited By
Keywords:
- pancreatic neoplasms;
- nutrients;
- fatty acids;
- antioxidants;
- case-control studies
Abstract
There are no well-established modifiable risk factors for pancreatic cancer except smoking. Some dietary factors have been associated with pancreatic cancer risk and require further study. We examined the associations among intake of specific fatty acids and antioxidants and risk of pancreatic cancer in a large population-based case-control study in the San Francisco Bay Area. Unconditional logistic regression models were used to compute odds ratios (ORs) and 95% confidence intervals (CI) as estimates of relative risk. Positive associations were observed for high levels of the 8 individual saturated fatty acids (4th vs. 1st quartile: ORs ranged from 1.6 to 2.6; all ptrend < 0.01), monounsaturated palmitoleic and oleic fatty acids [OR = 1.6 (95% CI: 1.2–2.1) and 1.4 (95% CI: 1.1–1.9); both ptrend < 0.01], and polyunsaturated linolenic acid [OR = 1.5 (95% CI: 1.1–2.0); ptrend = 0.02]. Inverse associations were observed for high levels of gadolic acid [4th vs. 1st quartile: OR = 0.68 (95% CI: 0.50–0.92); ptrend = 0.007] and omega-3 fatty acids [≥0.85 g/day vs. 1st quartile: OR = 0.47 (95% CI: 0.25–0.90)]. An inverse association was also observed for high total intake of vitamin C [4th vs. 1st quartile: OR = 0.69 (95% CI: 0.51–0.94); ptrend = 0.004] and of vitamin E [OR = 0.67 (95% CI: 0.49–0.92); ptrend = 0.01]. Although similar decreased risks were also observed for high supplemental intake of these 2 vitamins (both ptrend < 0.01), no association was observed for intake from food alone. These results support the hypotheses that a high intake of saturated and certain monounsaturated fatty acids may increase the risk of pancreatic cancer, whereas greater intake of omega-3 fatty acids, vitamins C and E may reduce the risk.