Dietary and circulating fatty acids and ovarian cancer risk in the European Prospective Investigation into Cancer and Nutrition

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Dietary and circulating fatty acids and ovarian cancer risk in the European Prospective Investigation into Cancer and Nutrition. / Yammine, Sahar; Huybrechts, Inge; Biessy, Carine; Dossus, Laure; Aglago, Elom K; Naudin, Sabine; Ferrari, Pietro; Weiderpass, Elisabete; Tjonneland, Anne; Hansen, Louise; Overvad, Kim; Romana Mancini, Francesca; Boutron-Ruault, Marie-Christine; Kvaskoff, Marina; Fortner, Renée Turzanski; Kaaks, Rudolf; Schulze, Matthias B; Boing, Heiner; Trichopoulou, Antonia; Karakatsani, Anna; La Vecchia, Carlo; Benetou, Vassiliki; Masala, Giovanna; Krogh, Vittorio; Mattiello, Amalia; Macciotta, Alessandra; Gram, Inger T; Skeie, Guri; Quiros Garcia, Jose Ramon; Agudo, Antonio; Sanchez-Perez, Maria-Jose; Chirlaque, Maria-Dolores; Ardanaz, Eva; Gil, Leire; Sartor, Hanna; Drake, Isabel; Idahl, Annika; Lundin, Eva A; Aune, Dagfinn; Ward, Heather A; Merritt, Melissa A; Allen, Naomi E; Gunter, Marc J; Chajes, Veronique.

I: Cancer Epidemiology, Biomarkers & Prevention, Bind 29, Nr. 9, cebp.1477, 09.2020, s. 1739-1749.

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

Harvard

Yammine, S, Huybrechts, I, Biessy, C, Dossus, L, Aglago, EK, Naudin, S, Ferrari, P, Weiderpass, E, Tjonneland, A, Hansen, L, Overvad, K, Romana Mancini, F, Boutron-Ruault, M-C, Kvaskoff, M, Fortner, RT, Kaaks, R, Schulze, MB, Boing, H, Trichopoulou, A, Karakatsani, A, La Vecchia, C, Benetou, V, Masala, G, Krogh, V, Mattiello, A, Macciotta, A, Gram, IT, Skeie, G, Quiros Garcia, JR, Agudo, A, Sanchez-Perez, M-J, Chirlaque, M-D, Ardanaz, E, Gil, L, Sartor, H, Drake, I, Idahl, A, Lundin, EA, Aune, D, Ward, HA, Merritt, MA, Allen, NE, Gunter, MJ & Chajes, V 2020, 'Dietary and circulating fatty acids and ovarian cancer risk in the European Prospective Investigation into Cancer and Nutrition', Cancer Epidemiology, Biomarkers & Prevention, bind 29, nr. 9, cebp.1477, s. 1739-1749. https://doi.org/10.1158/1055-9965.EPI-19-1477

APA

Yammine, S., Huybrechts, I., Biessy, C., Dossus, L., Aglago, E. K., Naudin, S., Ferrari, P., Weiderpass, E., Tjonneland, A., Hansen, L., Overvad, K., Romana Mancini, F., Boutron-Ruault, M-C., Kvaskoff, M., Fortner, R. T., Kaaks, R., Schulze, M. B., Boing, H., Trichopoulou, A., ... Chajes, V. (2020). Dietary and circulating fatty acids and ovarian cancer risk in the European Prospective Investigation into Cancer and Nutrition. Cancer Epidemiology, Biomarkers & Prevention, 29(9), 1739-1749. [cebp.1477]. https://doi.org/10.1158/1055-9965.EPI-19-1477

CBE

Yammine S, Huybrechts I, Biessy C, Dossus L, Aglago EK, Naudin S, Ferrari P, Weiderpass E, Tjonneland A, Hansen L, Overvad K, Romana Mancini F, Boutron-Ruault M-C, Kvaskoff M, Fortner RT, Kaaks R, Schulze MB, Boing H, Trichopoulou A, Karakatsani A, La Vecchia C, Benetou V, Masala G, Krogh V, Mattiello A, Macciotta A, Gram IT, Skeie G, Quiros Garcia JR, Agudo A, Sanchez-Perez M-J, Chirlaque M-D, Ardanaz E, Gil L, Sartor H, Drake I, Idahl A, Lundin EA, Aune D, Ward HA, Merritt MA, Allen NE, Gunter MJ, Chajes V. 2020. Dietary and circulating fatty acids and ovarian cancer risk in the European Prospective Investigation into Cancer and Nutrition. Cancer Epidemiology, Biomarkers & Prevention. 29(9):1739-1749. https://doi.org/10.1158/1055-9965.EPI-19-1477

MLA

Vancouver

Yammine S, Huybrechts I, Biessy C, Dossus L, Aglago EK, Naudin S o.a. Dietary and circulating fatty acids and ovarian cancer risk in the European Prospective Investigation into Cancer and Nutrition. Cancer Epidemiology, Biomarkers & Prevention. 2020 sep;29(9):1739-1749. cebp.1477. https://doi.org/10.1158/1055-9965.EPI-19-1477

Author

Yammine, Sahar ; Huybrechts, Inge ; Biessy, Carine ; Dossus, Laure ; Aglago, Elom K ; Naudin, Sabine ; Ferrari, Pietro ; Weiderpass, Elisabete ; Tjonneland, Anne ; Hansen, Louise ; Overvad, Kim ; Romana Mancini, Francesca ; Boutron-Ruault, Marie-Christine ; Kvaskoff, Marina ; Fortner, Renée Turzanski ; Kaaks, Rudolf ; Schulze, Matthias B ; Boing, Heiner ; Trichopoulou, Antonia ; Karakatsani, Anna ; La Vecchia, Carlo ; Benetou, Vassiliki ; Masala, Giovanna ; Krogh, Vittorio ; Mattiello, Amalia ; Macciotta, Alessandra ; Gram, Inger T ; Skeie, Guri ; Quiros Garcia, Jose Ramon ; Agudo, Antonio ; Sanchez-Perez, Maria-Jose ; Chirlaque, Maria-Dolores ; Ardanaz, Eva ; Gil, Leire ; Sartor, Hanna ; Drake, Isabel ; Idahl, Annika ; Lundin, Eva A ; Aune, Dagfinn ; Ward, Heather A ; Merritt, Melissa A ; Allen, Naomi E ; Gunter, Marc J ; Chajes, Veronique. / Dietary and circulating fatty acids and ovarian cancer risk in the European Prospective Investigation into Cancer and Nutrition. I: Cancer Epidemiology, Biomarkers & Prevention. 2020 ; Bind 29, Nr. 9. s. 1739-1749.

Bibtex

@article{a83069ddd402470fb13d41985f383882,
title = "Dietary and circulating fatty acids and ovarian cancer risk in the European Prospective Investigation into Cancer and Nutrition",
abstract = "BACKGROUND: Fatty acids impact obesity, estrogens and inflammation, risk factors for ovarian cancer. Few epidemiological studies have investigated the association of fatty acids with ovarian cancer.METHODS: Within the European Prospective Investigation into Cancer and nutrition, 1,486 incident ovarian cancer cases were identified. Cox Proportional Hazard models with adjustment for ovarian cancer risk factors were used to estimate hazard ratios of ovarian cancer across quintiles of intake of fatty acids. False discovery rate was computed to control for multiple testing. Multivariable conditional logistic regression models were used to estimate odds ratios of ovarian cancer across tertiles of plasma fatty acids among 633 cases and two matched controls in a nested case-control analysis.RESULTS: A positive association was found between ovarian cancer and intake of industrial trans elaidic acid (Hazard Ratio comparing 5th with 1st quintileQ5-Q1=1.29; 95% CI=1.03-1.62; ptrend=0.02, q-value=0.06). Dietary intakes of n-6 linoleic acid (HRQ5-Q1=1.10; 95% CI=1.01-1.21; ptrend=0.03) and n-3 α-linolenic acid (HRQ5-Q1=1.18; 95% CI=1.05-1.34; ptrend=0.007) from deep frying fats were also positively associated with ovarian cancer. Suggestive associations were reported for circulating elaidic (Odds Ratio comparing 3rd with 1st tertileT3-T1 = 1.39; 95% CI=0.99-1.94; ptrend=0.06) and α-linolenic acids (ORT3-T1=1.30; 95% CI=0.98-1.72; ptrend=0.06).CONCLUSIONS: Our results suggest that higher intakes and circulating levels of industrial trans elaidic acid, and higher intakes of linoleic acid and α-linolenic acid from deep frying fat, may be associated with greater risk of ovarian cancer.IMPACT: If causal, eliminating industrial trans fatty acids could offer a straightforward public health action for reducing ovarian cancer.",
author = "Sahar Yammine and Inge Huybrechts and Carine Biessy and Laure Dossus and Aglago, {Elom K} and Sabine Naudin and Pietro Ferrari and Elisabete Weiderpass and Anne Tjonneland and Louise Hansen and Kim Overvad and {Romana Mancini}, Francesca and Marie-Christine Boutron-Ruault and Marina Kvaskoff and Fortner, {Ren{\'e}e Turzanski} and Rudolf Kaaks and Schulze, {Matthias B} and Heiner Boing and Antonia Trichopoulou and Anna Karakatsani and {La Vecchia}, Carlo and Vassiliki Benetou and Giovanna Masala and Vittorio Krogh and Amalia Mattiello and Alessandra Macciotta and Gram, {Inger T} and Guri Skeie and {Quiros Garcia}, {Jose Ramon} and Antonio Agudo and Maria-Jose Sanchez-Perez and Maria-Dolores Chirlaque and Eva Ardanaz and Leire Gil and Hanna Sartor and Isabel Drake and Annika Idahl and Lundin, {Eva A} and Dagfinn Aune and Ward, {Heather A} and Merritt, {Melissa A} and Allen, {Naomi E} and Gunter, {Marc J} and Veronique Chajes",
note = "Copyright {\textcopyright}2020, American Association for Cancer Research.",
year = "2020",
month = sep,
doi = "10.1158/1055-9965.EPI-19-1477",
language = "English",
volume = "29",
pages = "1739--1749",
journal = "Cancer Epidemiology, Biomarkers & Prevention",
issn = "1055-9965",
publisher = "American Association for Cancer Research (A A C R)",
number = "9",

}

RIS

TY - JOUR

T1 - Dietary and circulating fatty acids and ovarian cancer risk in the European Prospective Investigation into Cancer and Nutrition

AU - Yammine, Sahar

AU - Huybrechts, Inge

AU - Biessy, Carine

AU - Dossus, Laure

AU - Aglago, Elom K

AU - Naudin, Sabine

AU - Ferrari, Pietro

AU - Weiderpass, Elisabete

AU - Tjonneland, Anne

AU - Hansen, Louise

AU - Overvad, Kim

AU - Romana Mancini, Francesca

AU - Boutron-Ruault, Marie-Christine

AU - Kvaskoff, Marina

AU - Fortner, Renée Turzanski

AU - Kaaks, Rudolf

AU - Schulze, Matthias B

AU - Boing, Heiner

AU - Trichopoulou, Antonia

AU - Karakatsani, Anna

AU - La Vecchia, Carlo

AU - Benetou, Vassiliki

AU - Masala, Giovanna

AU - Krogh, Vittorio

AU - Mattiello, Amalia

AU - Macciotta, Alessandra

AU - Gram, Inger T

AU - Skeie, Guri

AU - Quiros Garcia, Jose Ramon

AU - Agudo, Antonio

AU - Sanchez-Perez, Maria-Jose

AU - Chirlaque, Maria-Dolores

AU - Ardanaz, Eva

AU - Gil, Leire

AU - Sartor, Hanna

AU - Drake, Isabel

AU - Idahl, Annika

AU - Lundin, Eva A

AU - Aune, Dagfinn

AU - Ward, Heather A

AU - Merritt, Melissa A

AU - Allen, Naomi E

AU - Gunter, Marc J

AU - Chajes, Veronique

N1 - Copyright ©2020, American Association for Cancer Research.

PY - 2020/9

Y1 - 2020/9

N2 - BACKGROUND: Fatty acids impact obesity, estrogens and inflammation, risk factors for ovarian cancer. Few epidemiological studies have investigated the association of fatty acids with ovarian cancer.METHODS: Within the European Prospective Investigation into Cancer and nutrition, 1,486 incident ovarian cancer cases were identified. Cox Proportional Hazard models with adjustment for ovarian cancer risk factors were used to estimate hazard ratios of ovarian cancer across quintiles of intake of fatty acids. False discovery rate was computed to control for multiple testing. Multivariable conditional logistic regression models were used to estimate odds ratios of ovarian cancer across tertiles of plasma fatty acids among 633 cases and two matched controls in a nested case-control analysis.RESULTS: A positive association was found between ovarian cancer and intake of industrial trans elaidic acid (Hazard Ratio comparing 5th with 1st quintileQ5-Q1=1.29; 95% CI=1.03-1.62; ptrend=0.02, q-value=0.06). Dietary intakes of n-6 linoleic acid (HRQ5-Q1=1.10; 95% CI=1.01-1.21; ptrend=0.03) and n-3 α-linolenic acid (HRQ5-Q1=1.18; 95% CI=1.05-1.34; ptrend=0.007) from deep frying fats were also positively associated with ovarian cancer. Suggestive associations were reported for circulating elaidic (Odds Ratio comparing 3rd with 1st tertileT3-T1 = 1.39; 95% CI=0.99-1.94; ptrend=0.06) and α-linolenic acids (ORT3-T1=1.30; 95% CI=0.98-1.72; ptrend=0.06).CONCLUSIONS: Our results suggest that higher intakes and circulating levels of industrial trans elaidic acid, and higher intakes of linoleic acid and α-linolenic acid from deep frying fat, may be associated with greater risk of ovarian cancer.IMPACT: If causal, eliminating industrial trans fatty acids could offer a straightforward public health action for reducing ovarian cancer.

AB - BACKGROUND: Fatty acids impact obesity, estrogens and inflammation, risk factors for ovarian cancer. Few epidemiological studies have investigated the association of fatty acids with ovarian cancer.METHODS: Within the European Prospective Investigation into Cancer and nutrition, 1,486 incident ovarian cancer cases were identified. Cox Proportional Hazard models with adjustment for ovarian cancer risk factors were used to estimate hazard ratios of ovarian cancer across quintiles of intake of fatty acids. False discovery rate was computed to control for multiple testing. Multivariable conditional logistic regression models were used to estimate odds ratios of ovarian cancer across tertiles of plasma fatty acids among 633 cases and two matched controls in a nested case-control analysis.RESULTS: A positive association was found between ovarian cancer and intake of industrial trans elaidic acid (Hazard Ratio comparing 5th with 1st quintileQ5-Q1=1.29; 95% CI=1.03-1.62; ptrend=0.02, q-value=0.06). Dietary intakes of n-6 linoleic acid (HRQ5-Q1=1.10; 95% CI=1.01-1.21; ptrend=0.03) and n-3 α-linolenic acid (HRQ5-Q1=1.18; 95% CI=1.05-1.34; ptrend=0.007) from deep frying fats were also positively associated with ovarian cancer. Suggestive associations were reported for circulating elaidic (Odds Ratio comparing 3rd with 1st tertileT3-T1 = 1.39; 95% CI=0.99-1.94; ptrend=0.06) and α-linolenic acids (ORT3-T1=1.30; 95% CI=0.98-1.72; ptrend=0.06).CONCLUSIONS: Our results suggest that higher intakes and circulating levels of industrial trans elaidic acid, and higher intakes of linoleic acid and α-linolenic acid from deep frying fat, may be associated with greater risk of ovarian cancer.IMPACT: If causal, eliminating industrial trans fatty acids could offer a straightforward public health action for reducing ovarian cancer.

U2 - 10.1158/1055-9965.EPI-19-1477

DO - 10.1158/1055-9965.EPI-19-1477

M3 - Journal article

C2 - 32616494

VL - 29

SP - 1739

EP - 1749

JO - Cancer Epidemiology, Biomarkers & Prevention

JF - Cancer Epidemiology, Biomarkers & Prevention

SN - 1055-9965

IS - 9

M1 - cebp.1477

ER -