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Dietary total fat and fatty acids intake, serum fatty acids and risk of breast cancer: A meta‐analysis of prospective cohort studies
Author(s) -
Cao Yi,
Hou Lin,
Wang Weijing
Publication year - 2015
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.29938
Subject(s) - docosahexaenoic acid , polyunsaturated fatty acid , eicosapentaenoic acid , breast cancer , medicine , prospective cohort study , arachidonic acid , linoleic acid , fatty acid , endocrinology , european prospective investigation into cancer and nutrition , cancer , cohort study , polyunsaturated fat , physiology , chemistry , biochemistry , enzyme
Results from prospective cohort studies on the association between dietary total fat and fatty acids intake and risk of breast cancer remain controversial. Pertinent prospective cohort studies were identified by a search of Embase and PubMed from inception to September 2015. Study‐specific relative risks (RRs) with 95% confidence intervals were pooled using a random‐effect model. Between‐study heterogeneity and publication bias were assessed, and sensitivity analysis was conducted. Twenty‐four independent studies on dietary total fat and fatty acids intake and seven studies on serum fatty acids were included. The pooled RR of breast cancer for the highest vs . lowest category of dietary total fat intake was 1.10 (1.02–1.19); however, no association was observed in studies adjusting for traditional risk factors of breast cancer. No association was observed between animal fat, vegetable fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), n‐3 PUFA, n‐6 PUFA, eicosapentaenoic acid, docosahexaenoic acid, alpha‐linolenic acid, oleic acid, linoleic acid and arachidonic acid and risk of breast cancer. The pooled RRs of breast cancer for the highest vs . lowest category of serum SFA, MUFA, PUFA, n‐3 PUFA and n‐6 PUFA were 1.00 (0.78–1.28), 1.41 (0.99–2.03), 0.59 (0.27–1.30), 0.81 (0.60–1.10) and 0.84 (0.60–1.18), respectively. Results from this meta‐analysis suggested that dietary total fat and fatty acids might be not associated with risk of breast cancer.

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