Associations of whole-blood fatty acids and dietary intakes with prostate cancer in Jamaica
Menée en Jamaïque à l'aide d'un questionnaire, cette étude (209 cas et 226 témoins) évalue l'association entre la composition sanguine en acides gras, le régime alimentaire et le risque de cancer de la prostate
Objective To investigate the association of whole-blood fatty acids and reported intakes of fats with risk of prostate cancer (PCa). Design Case–control study of 209 men 40–80 years old with newly diagnosed, histologically confirmed prostate cancer and 226 cancer-free men attending the same urology clinics. Whole-blood fatty acid composition (mol%) was measured by gas chromatography and diet assessed by food frequency questionnaire. Results High whole-blood oleic acid composition (tertile 3 vs. tertile 1: OR, 0.37; CI, 0.14–0.0.98) and moderate palmitic acid proportions (tertile 2: OR, 0.29; CI, 0.12–0.70) (tertile 3: OR, 0.53; CI, 0.19–1.54) were inversely related to risk of PCa, whereas men with high linolenic acid proportions were at increased likelihood of PCa (tertile 3 vs. tertile 1: OR, 2.06; 1.29–3.27). Blood myristic, stearic and palmitoleic acids were not associated with PCa. Higher intakes of dietary MUFA were inversely related to prostate cancer (tertile 3 vs. tertile 1: OR, 0.39; CI 0.16–0.92). The principal source of dietary MUFA was avocado intake. Dietary intakes of other fats were not associated with PCa. Conclusions Whole-blood and dietary MUFA reduced the risk of prostate cancer. The association may be related to avocado intakes. High blood linolenic acid was directly related to prostate cancer. These associations warrant further investigation.