Dietary fat intake and lung cancer risk: a pooled analysis

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Title: Dietary fat intake and lung cancer risk: a pooled analysis
Author(s): Yang, JJ
Yu, D
Takata, Y
Smith-Warner, SA
Blot, W
White, E
Robien, K
Park, Y
Xiang, Y-B
Sinha, R
Lazovich, D
Stampfer, M
Tumino, R
Aune, D
Overvad, K
Liao, L
Zhang, X
Gao, W-T
Johansson, M
Willett, W
Zheng, W
Shu, X-O
Item Type: Journal Article
Abstract: Purpose Dietary fat may play a role in lung carcinogenesis. Findings from epidemiologic studies, however, remain inconsistent. In this pooled analysis of 10 prospective cohort studies from the United States, Europe, and Asia, we evaluated the associations of total and specific types of dietary fat with lung cancer risk. Methods Cox regression was used to estimate hazard ratios (HRs) and 95% CIs in each cohort. Study-specific risk estimates were pooled by random- or fixed-effects meta-analysis. The first 2 years of follow-up were excluded to address potential influence of preclinical dietary changes. Results Among 1,445,850 participants, 18,822 incident cases were identified (mean follow-up, 9.4 years). High intakes of total and saturated fat were associated with an increased risk of lung cancer (for highest v lowest quintile: HR, 1.07 and 1.14, respectively; 95% CI, 1.00 to 1.15 and 1.07 to 1.22, respectively; P for trend for both < .001). The positive association of saturated fat was more evident among current smokers (HR, 1.23; 95% CI, 1.13 to 1.35; P for trend < .001) than former/never smokers (P for interaction = .004), and for squamous cell and small cell carcinoma (HR, 1.61 and 1.40, respectively; 95% CI, 1.38 to 1.88 and 1.17 to 1.67, respectively; P for trend for both < .001) than other histologic types (P for heterogeneity < .001). In contrast, a high intake of polyunsaturated fat was associated with a decreased risk of lung cancer (HR, 0.92; 95% CI, 0.87 to 0.98 for highest v lowest quintile; P for trend = .02). A 5% energy substitution of saturated fat with polyunsaturated fat was associated with a 16% to 17% lower risk of small cell and squamous cell carcinoma. No associations were found for monounsaturated fat. Conclusion Findings from this large, international cohort consortium suggest that modifying dietary fat intake (ie, replacing saturated fat with polyunsaturated fat) may reduce lung cancer risk, particularly among smokers and for squamous cell and small cell carcinoma.
Publication Date: 10-Sep-2017
Date of Acceptance: 1-Sep-2017
URI: http://hdl.handle.net/10044/1/59818
DOI: https://dx.doi.org/10.1200/JCO.2017.73.3329
ISSN: 0732-183X
Publisher: American Society of Clinical Oncology
Start Page: 3055
End Page: 3064
Journal / Book Title: Journal of Clinical Oncology
Volume: 35
Issue: 26
Copyright Statement: © 2017 American Society of Clinical Oncology. All rights reserved.
Keywords: Science & Technology
Life Sciences & Biomedicine
Oncology
FOOD-FREQUENCY QUESTIONNAIRE
HEALTH-AMERICAN-ASSOCIATION
SHANGHAI WOMENS HEALTH
RETIRED-PERSONS DIET
RED MEAT CONSUMPTION
NATIONAL-INSTITUTES
BREAST-CANCER
NONSMOKING WOMEN
NUTRIENT INTAKE
UNITED-STATES
Adult
Aged
Aged, 80 and over
Cohort Studies
Dietary Fats
Female
Humans
Lung Neoplasms
Male
Middle Aged
Proportional Hazards Models
Prospective Studies
Risk
Young Adult
Humans
Lung Neoplasms
Dietary Fats
Proportional Hazards Models
Risk
Cohort Studies
Prospective Studies
Adult
Aged
Aged, 80 and over
Middle Aged
Female
Male
Young Adult
Science & Technology
Life Sciences & Biomedicine
Oncology
FOOD-FREQUENCY QUESTIONNAIRE
HEALTH-AMERICAN-ASSOCIATION
SHANGHAI WOMENS HEALTH
RETIRED-PERSONS DIET
RED MEAT CONSUMPTION
NATIONAL-INSTITUTES
BREAST-CANCER
NONSMOKING WOMEN
NUTRIENT INTAKE
UNITED-STATES
1112 Oncology And Carcinogenesis
Oncology & Carcinogenesis
Publication Status: Published
Appears in Collections:Faculty of Medicine
Epidemiology, Public Health and Primary Care



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