2026-04-18T07:00:30Zhttps://recercat.cat/oai/request

oai:recercat.cat:2445/1739522026-02-20T06:30:26Zcom_2072_1057col_2072_478916col_2072_478917

00925njm 22002777a 4500 dc Pérez Cornago, Aurora author Huybrechts, Inge author Appleby, Paul N. author Schmidt, Julie A. author Crowe, Francesca L. author Overvad, Kim author Tjønneland, Anne author Kühn, Tilman author Katzke, Verena author Trichopoulou, Antonia author Karakatsani, Anna author Peppa, Eleni author Grioni, Sara author Palli, Domenico author Sacerdote, Carlotta author Tumino, Rosario author Bueno de Mesquita, H. Bas author Larrañaga, Nerea author Sánchez, María José author Quirós, José Ramón author Ardanaz, Eva author Chirlaque, María Dolores author Agudo, Antonio author Bjartell, Anders author Wallström, Peter author Chajès, Véronique author Tsilidis, Konstantinos K. author Aune, Dagfinn author Riboli, Elio author Travis, Ruth C. author Key, Timothy J. author 2021-02-15T11:44:56Z 2021-02-15T11:44:56Z 2019-03-14 2021-02-12T10:01:53Z The associations of individual dietary fatty acids with prostate cancer risk have not been examined comprehensively. We examined the prospective association of individual dietary fatty acids with prostate cancer risk overall, by tumor subtypes, and prostate cancer death. 142,239 men from the European Prospective Investigation into Cancer and Nutrition who were free from cancer at recruitment were included. Dietary intakes of individual fatty acids were estimated using center-specific validated dietary questionnaires at baseline and calibrated with 24-h recalls. Multivariable Cox regression models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). After an average follow-up of 13.9 years, 7,036 prostate cancer cases and 936 prostate cancer deaths were ascertained. Intakes of individual fatty acids were not related to overall prostate cancer risk. There was evidence of heterogeneity in the association of some short chain saturated fatty acids with prostate cancer risk by tumor stage (pheterogeneity < 0.015), with a positive association with risk of advanced stage disease for butyric acid (4:0; HR1SD = 1.08; 95%CI = 1.01-1.15; p-trend = 0.026). There were no associations with fatal prostate cancer, with the exception of a slightly higher risk for those who consumed more eicosenoic acid (22:1n-9c; HR1SD = 1.05; 1.00-1.11; p-trend = 0.048) and eicosapentaenoic acid (20:5n-3c; HR1SD = 1.07; 1.00-1.14; p-trend = 0.045). There was no evidence that dietary intakes of individual fatty acids were associated with overall prostate cancer risk. However, a higher intake of butyric acid might be associated with a higher risk of advanced, whereas intakes of eicosenoic and eicosapentaenoic acids might be positively associated with fatal prostate cancer risk. Càncer de pròstata Àcids grassos Nutrició Prostate cancer Fatty acids Nutrition Intake of Individual Fatty Acids and Risk of Prostate Cancer in the European Prospective Investigation into Cancer and Nutrition