Associations of whole-blood fatty acids and dietary intakes with prostate cancer in Jamaica
To investigate the association of whole-blood fatty acids and reported intakes of fats with risk of prostate cancer (PCa).
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.
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.
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.
KeywordsProstate cancer Whole-blood fatty acids Dietary fat intake Avocado intake
This study was supported by the National Health Fund and the Planning Institute of Jamaica and University of the West Indies. The authors wish to thank the research nurses—Barbara Panton, Elsa Brown, Nicola Meeks-Aitken, Donnahae Rhoden-Salmon—and study participants for their support in the investigation.
Conflict of interest
None of the authors had a conflict of interest to disclose.
- 7.Anonymous (1997) Cancer incidence in five continents, vol VII. IARC Sci Publ, pp i–1240Google Scholar
- 8.Institute of Medicine (2005) Dietary reference intakes for energy, carbohydrate, fibre, fat, fatty acids, cholesterol, protein and amino acids. National Academies Press, Washington, DCGoogle Scholar
- 11.World Cancer Research Fund/American Institute for Cancer Research (2007) Food, nutrition, physical activity and the prevention of cancer: a global perspective. Second expert report: a global perspective. AICR, Washington, DC (Ref type: report)Google Scholar
- 14.Willett WC (1990) Nutritional epidemiology. Oxford University Press, New YorkGoogle Scholar