Woon-Puay Koh1,2, Yock Young Dan3,4, George Boon-Bee Goh1,5, Aizhen Jin6, Renwei Wang7, Jian-Min Yuan7,8. 1. Duke-NUS Graduate Medical School, National University of Singapore, Singapore City, Singapore. 2. Saw Swee Hock School of Public Health, National University of Singapore, Singapore City, Singapore. 3. Division of Gastroenterology, University Medicine Cluster, National University Health System, Singapore City, Singapore. 4. Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore and National University Health System, Singapore City, Singapore. 5. Department of Gastroenterology & Hepatology, Singapore General Hospital, Singapore City, Singapore. 6. National Registry of Diseases Office, Health Promotion Board, Singapore City, Singapore. 7. Division of Cancer Control and Population Sciences, University of Pittsburgh Cancer Institute, Pennsylvania, PA, USA. 8. Department of Epidemiology, University of Pittsburgh Graduate School of Public Health, Pittsburgh, Pennsylvania, PA, USA.
Abstract
BACKGROUND & AIM: Lipidomic signature of lipid metabolism suggests that omega-6 polyunsaturated fatty acids (PUFA) may play a role in oncogenesis of hepatocellular carcinoma (HCC). Hence, we examined the association between dietary fatty acids and risk of HCC. METHODS: We used data from the Singapore Chinese Health Study, a population-based prospective cohort of 63 257 Chinese men and women aged 45-74 years enrolled between 1993 and 1998. Information on current diet assessed via a validated semi-quantitative food frequency questionnaire, medical history and lifestyle factors were obtained through in-person interview, and incidence of HCC recorded through 31 Dec 2010. We also examined the association between dietary fatty acids and HCC risk using a case-control set of 92 cases and 274 controls with available serological biomarkers of chronic infections with hepatitis B virus (HBV) and hepatitis C virus (HCV) nested within this cohort. RESULTS: Among the dietary fat components examined, which included saturated, monounsaturated, omega-3 and omega-6 PUFA, only omega-6 PUFA intake displayed a dose-dependent, positive association with HCC risk (p for trend = 0.02). Compared to the lowest quartile, the hazard ratio for the highest quartile intake was 1.49 [(95% confidence interval (CI):1.08-2.07)]. In the nested case-control study, only among individuals negative for serology markers of chronic infection with HBV or HCV, those who consumed above median levels of dietary omega-6 PUFA had increased HCC risk (odds ratio = 4.36, 95% CI = 1.59-11.94) compared to those with lower intake. CONCLUSION: Dietary omega-6 PUFA may be implicated in the risk of non-viral hepatitis related HCC.
BACKGROUND & AIM: Lipidomic signature of lipid metabolism suggests that omega-6 polyunsaturated fatty acids (PUFA) may play a role in oncogenesis of hepatocellular carcinoma (HCC). Hence, we examined the association between dietary fatty acids and risk of HCC. METHODS: We used data from the Singapore Chinese Health Study, a population-based prospective cohort of 63 257 Chinese men and women aged 45-74 years enrolled between 1993 and 1998. Information on current diet assessed via a validated semi-quantitative food frequency questionnaire, medical history and lifestyle factors were obtained through in-person interview, and incidence of HCC recorded through 31 Dec 2010. We also examined the association between dietary fatty acids and HCC risk using a case-control set of 92 cases and 274 controls with available serological biomarkers of chronic infections with hepatitis B virus (HBV) and hepatitis C virus (HCV) nested within this cohort. RESULTS: Among the dietary fat components examined, which included saturated, monounsaturated, omega-3 and omega-6 PUFA, only omega-6 PUFA intake displayed a dose-dependent, positive association with HCC risk (p for trend = 0.02). Compared to the lowest quartile, the hazard ratio for the highest quartile intake was 1.49 [(95% confidence interval (CI):1.08-2.07)]. In the nested case-control study, only among individuals negative for serology markers of chronic infection with HBV or HCV, those who consumed above median levels of dietary omega-6 PUFA had increased HCC risk (odds ratio = 4.36, 95% CI = 1.59-11.94) compared to those with lower intake. CONCLUSION: Dietary omega-6 PUFA may be implicated in the risk of non-viral hepatitis related HCC.
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