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Fatty acids found in dairy, protein and unsaturated fatty acids are associated with risk of pancreatic cancer in a case–control study
Author(s) -
Jansen Rick J.,
Robinson Dennis P.,
Frank Ryan D.,
Anderson Kristin E.,
Bamlet William R.,
Oberg Ann L.,
Rabe Kari G.,
Olson Janet E.,
Sinha Rashmi,
Petersen Gloria M.,
StolzenbergSolomon Rachael Z.
Publication year - 2013
Publication title -
international journal of cancer
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.475
H-Index - 234
eISSN - 1097-0215
pISSN - 0020-7136
DOI - 10.1002/ijc.28525
Subject(s) - medicine , odds ratio , polyunsaturated fatty acid , linoleic acid , fish oil , pancreatic cancer , gastroenterology , confidence interval , vitamin e , fatty acid , endocrinology , cancer , biology , biochemistry , fish <actinopterygii> , fishery , antioxidant
Although many studies have investigated meat and total fat in relation to pancreatic cancer risk, few have investigated dairy, fish and specific fatty acids (FAs). We evaluated the association between intake of meat, fish, dairy, specific FAs and related nutrients and pancreatic cancer. In our American‐based Mayo Clinic case–control study 384 cases and 983 controls frequency matched on recruitment age, race, sex and residence area (Minnesota, Wisconsin or Iowa, USA) between 2004 and 2009. All subjects provided demographic information and completed 144‐item food frequency questionnaire. Logistic regression‐calculated odds ratios (ORs) and 95% confidence intervals (95% CIs) were adjusted for age, sex, cigarette smoking, body mass index and diabetes mellitus. Significant inverse association (trend p ‐value < 0.05) between pancreatic cancer and the groupings (highest vs . lowest consumption quintile OR [95% CI]) was as follows: meat replacement (0.67 [0.43–1.02]), total protein (0.58 [0.39–0.86]), vitamin B12 (0.67 [0.44, 1.01]), zinc (0.48 [0.32, 0.71]), phosphorus (0.62 [0.41, 0.93]), vitamin E (0.51 [0.33, 0.78]), polyunsaturated FAs (0.64 [0.42, 0.98]) and linoleic acid (FA 18:2) (0.62 [0.40–0.95]). Increased risk associations were observed for saturated FAs (1.48 [0.97–2.23]), butyric acid (FA 4:0) (1.77 [1.19–2.64]), caproic acid (FA 6:0) (2.15 [1.42–3.27]), caprylic acid (FA 8:0) (1.87 [1.27–2.76]) and capric acid (FA 10:0) (1.83 [1.23–2.74]). Our study suggests that eating a diet high in total protein and certain unsaturated FAs is associated with decreased risk of developing pancreatic cancer in a dose‐dependent manner, whereas fats found in dairy increase risk.