Dietary polyunsaturated fat intake in relation to head and neck, esophageal, and gastric cancer incidence in the NIH-AARP Diet and Health Study
Menée aux Etats-Unis à partir de données 1995-2011 portant sur 468 952 individus (durée médiane de suivi : 15,5 ans), cette étude analyse l'association entre un apport en acides gras polyinsaturés à longue chaîne n-3 et le risque de cancer de la tête et du cou (2 453 cas), de l'œsophage (1 122 cas) ou de l'estomac (1 234 cas)
n-3 polyunsaturated fatty acids (PUFAs) express anti-inflammatory properties and prevent tumor progression. Conversely, n-6 PUFAs exhibit carcinogenic properties. Recent epidemiologic studies have examined the association of fish with upper gastrointestinal cancer risk, but the associations with n-3 and n-6 PUFA subtypes remain unclear. Utilizing the NIH-AARP Diet and Health Study (1995-2011), we prospectively investigated the associations of PUFA subtypes, ratios, and fish with the incidence of head and neck (HNC, n=2,453), esophageal (n=855 adenocarcinoma, EA, and n=267 squamous cell carcinoma, ESCC), and gastric (n=603 cardia, GCA, and n=631 non-cardia, NCGA) cancers among 468,952 participants (median follow-up 15.5 years). A food frequency questionnaire assessed diet. Multivariable-adjusted HRs and 95% CIs were estimated using Cox proportional hazards regression. A Benjamini-Hochberg (BH) procedure was used for false-discovery control. Long-chain n-3 PUFAs were associated with a 20% decreased HNC and EA risk (quintile5vs.1 HR=0.81, 95% CI: 0.71–0.92, BH-adjusted P-trend=0.001 and HR=0.79, 95% CI: 0.64–0.98, BH-adjusted P-trend=0.1, respectively). Similar associations were observed for non-fried fish, but only for high intake. Further, the ratio of long-chain n3:n6 was associated with a decreased HNC and EA risk. No consistent associations were observed for gastric cancer. Our results indicate that dietary PUFA and non-fried fish intake is associated with lower HNC and EA risk.