Cancer Causes & Control

, Volume 21, Issue 1, pp 171–180

trans-Fatty acid consumption and its association with distal colorectal cancer in the North Carolina Colon Cancer Study II

Authors

    • Department of Epidemiology, School of Public HealthUniversity of North Carolina at Chapel Hill
    • Center for Gastrointestinal Biology and Disease, School of MedicineUniversity of North Carolina at Chapel Hill
  • Robert C. Millikan
    • Department of Epidemiology, School of Public HealthUniversity of North Carolina at Chapel Hill
  • Jessie A. Satia
    • Department of Epidemiology, School of Public HealthUniversity of North Carolina at Chapel Hill
    • Center for Gastrointestinal Biology and Disease, School of MedicineUniversity of North Carolina at Chapel Hill
    • Department of Nutrition, School of Public HealthUniversity of North Carolina
  • Jane C. Schroeder
    • Department of Epidemiology, School of Public HealthUniversity of North Carolina at Chapel Hill
  • Christopher F. Martin
    • Center for Gastrointestinal Biology and Disease, School of MedicineUniversity of North Carolina at Chapel Hill
  • Joseph G. Ibrahim
    • Department of Biostatistics, School of Public HealthUniversity of North Carolina
  • Robert S. Sandler
    • Center for Gastrointestinal Biology and Disease, School of MedicineUniversity of North Carolina at Chapel Hill
Original paper

DOI: 10.1007/s10552-009-9447-3

Cite this article as:
Vinikoor, L.C., Millikan, R.C., Satia, J.A. et al. Cancer Causes Control (2010) 21: 171. doi:10.1007/s10552-009-9447-3

Abstract

Recently, the potential health effects of trans-fatty acid consumption have raised concerns. A few studies have examined the risk of colorectal cancer with increasing consumption of trans-fatty acids, but none investigated the risk of rectal cancer, which may have different risk factors than colon cancer. Our objective was to explore the relationship between trans-fatty acid consumption and distal colorectal (sigmoid, rectosigmoid, and rectal) cancer using a case–control study of Whites (n = 1,516) and African Americans (n = 392) in North Carolina from 2001 to 2006. Matched cases and controls were interviewed about demographic information, lifestyle factors, and diet. White cases reported higher mean consumption of trans-fatty acid than White controls, but mean consumption was similar for African American cases and controls. Relative to the lowest quartile, the highest quartiles of energy-adjusted trans-fatty acid consumption were positively associated with distal colorectal cancer for Whites [adjusted ORs for the third and fourth quartiles are 1.54 (95%CI: 1.12, 2.13) and 1.45 (95%CI: 1.04, 2.03), respectively]. Consumption was not associated with distal colorectal cancer in African Americans [adjusted ORs for the third and fourth quartiles are 0.98 (95%CI: 0.47, 2.05) and 0.87 (95%CI 0.42, 1.81), respectively]. In conclusion, high consumption of trans-fatty acids was positively associated with distal colorectal cancer among Whites.

Keywords

Colorectal neoplasmstrans-fatty acidsRisk factorsCase–control studies

Copyright information

© Springer Science+Business Media B.V. 2009