Dietary Intake of Fatty Acids, Total Cholesterol, and Stomach Cancer in a Chinese Population

Nutrients - Tập 11 Số 8 - Trang 1730
Yuhui Zhu1, Somee Jeong1, Ming Wu2, Ziyi Jin3, Jinyi Zhou2, Renqiang Han2, Jie Yang2, Xiaofeng Zhang4, Xu-Shan Wang4, Aiming Liu5, Xiaoping Gu5, Ming Su6, Xu Hu6, Zheng Sun7, Gang Li7, Liming Li8, Lina Mu9, Qing‐Yi Lu10, Jinkou Zhao2, Zuo‐Feng Zhang10,1
1Department of Epidemiology, Fielding School of Public Health, University of California at Los Angeles (UCLA), Los Angeles, CA 90095, USA
2Department of Non-communicable Chronic Disease Control, Jiangsu Provincial Center for Disease Control and Prevention, Nanjing 210009, China
3Department of Epidemiology, School of Public Health, Fudan University, Shanghai 200032, China
4Ganyu County Center for Disease Control and Prevention, Ganyu 222100, China
5Dafeng County Center for Disease Control and Prevention, Dafeng 224100, China
6Chuzhou County Center for Disease Control and Prevention, Chuzhou 223200, China
7Tongshan County Center for Disease Control and Prevention, Tongshan 221006, China
8Department of Epidemiology and Biostatistics, Peking University School of Public Health, Beijing 100191, China
9Department of Social and Preventive Medicine, State University of New York at Buffalo, Buffalo, NY 14260, USA
10Center for Human Nutrition, Department of Medicine, UCLA David Geffen School of Medicine, University of California at Los Angeles (UCLA), Los Angeles, CA 90095, USA

Tóm tắt

To investigate the associations between dietary fatty acids and cholesterol consumption and stomach cancer (SC), we analyzed data from a population-based case-control study with a total of 1900 SC cases and 6532 controls. Dietary data and other risk or protective factors were collected by face-to-face interviews in Jiangsu Province, China, from 2003 to 2010. Adjusted odds ratios (ORs) and 95% confidence intervals (CIs) were estimated using multiple unconditional logistic regression models and an energy-adjusted method. The joint associations between dietary factors and known risk factors on SC were examined. We observed positive associations between dietary saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and total cholesterol and the development of SC, comparing the highest versus lowest quarters. Increased intakes of dietary SFAs (p-trend = 0.005; aOR, 1.11; 95% CI, 1.01–1.22 with a 7 g/day increase as a continuous variable) and total cholesterol (p-trend < 0.001; aOR, 1.13; 95% CI, 1.06–1.22 with a 250 mg/day increase as a continuous variable) were monotonically associated with elevated odds of developing SC. Our results indicate that dietary SFAs, MUFAs, and total cholesterol are associated with stomach cancer, which might provide a potential dietary intervention for stomach cancer prevention.

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Nutrients

Tập 11 Số 8

1730

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