Dietary fatty acid patterns and risk of oesophageal squamous cell carcinoma

Chanchan Hu; Zheng Lin; Zhiqiang Liu; Xuwei Tang; Jianyu Song; Jianbo Lin; Yuanmei Chen; Zhijian Hu

doi:10.7717/peerj.13036

Dietary fatty acid patterns and risk of oesophageal squamous cell carcinoma

PeerJ. 2022 Mar 31:10:e13036. doi: 10.7717/peerj.13036. eCollection 2022.

Authors

Chanchan Hu¹, Zheng Lin¹, Zhiqiang Liu¹, Xuwei Tang¹, Jianyu Song¹, Jianbo Lin², Yuanmei Chen³, Zhijian Hu^{1

4}

Affiliations

¹ Department of Epidemiology and Health Statistics, School of Public Health, Fujian Medical University, Fuzhou, Fujian, China.
² Department of Thoracic Surgery, The First Affiliated Hospital of Fujian Medical University, FuZhou, Fujian, China.
³ Department of Thoracic Surgery, Fujian Medical University Cancer Hospital, FuZhou, Fujian, China.
⁴ Key Laboratory of Ministry of Education for Gastrointestinal Cancer, Fujian Medical University, FuZhou, Fujian, China.

Abstract

Background: To characterize and examine the associations between dietary fatty acid intake patterns and the risk of oesophageal squamous cell carcinoma (ESCC).

Methods: A total of 422 patients and 423 controls were recruited. Dietary fatty acids were entered into a factor analysis. Multivariable logistic regression and restricted cubic spline were used to evaluate the risk of ESCC specific for different dietary fatty acid patterns (FAPs). A forest plot was applied to show the association between FAPs and ESCC risk after stratification by lifestyle exposure factors (tobacco smoking, alcohol drinking, pickled food, fried food, hot food, hard food).

Results: The factor analysis generated four major fatty acid patterns: a medium- and long-chain SFA (MLC-SFA) pattern; an even-chain unsaturated fatty acid (EC-UFA) pattern, a saturated fatty acid (SFA) pattern and an n-3 long-chain polyunsaturated fatty acid (n-3 LC-PUFA) pattern. In the multivariate-adjusted model, the odds ratios (ORs) with 95% confidence intervals (CIs) of ESCC were 2.07 (1.31, 3.26) and 0.53 (0.34, 0.81) for the highest versus the lowest tertiles of the EC-UFA pattern and n-3 LC-PUFA pattern, respectively. The MLC-SFA and SFA patterns were not associated with ESCC. An association between FAPs and ESCC risk after stratification by lifestyle exposure factors was also observed.

Conclusions: Our study indicates that the EC-UFA pattern and n-3 LC-PUFA pattern intake are associated with ESCC, providing a potential dietary intervention for ESCC prevention.

Keywords: Dietary fatty acid patterns; EC-UFAs; Esophageal squamous cell carcinoma; Factor analysis; n-3 LC-PUFAs.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Diet / adverse effects
Esophageal Neoplasms* / epidemiology
Esophageal Squamous Cell Carcinoma* / epidemiology
Fatty Acids / adverse effects
Fatty Acids, Omega-3*
Fatty Acids, Unsaturated
Humans
Risk Factors

Substances

Fatty Acids
Fatty Acids, Omega-3
Fatty Acids, Unsaturated

Grants and funding

This work was supported by the National Key R& D Program of China (No.2017YFC0907100), Medical Innovation project of Fujian Province (No.2018-CX-38) and the Startup Fund for scientific research, Fujian Medical University (No. 2018QH2012). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.