A Prospective Study of Dietary Fat and Risk of Prostate Cancer

摘要: BACKGROUND The strong correlation between national consumption of fat and rate mortality from prostate cancer has raised the hypothesis that dietary increases risk this malignancy. Case-control cohort studies have not consistently supported hypothesis. PURPOSE We examined prospectively relationship fat, including specific fatty acids sources fat. to incidence advanced (stages C, D, or fatal cases) total cancer. METHODS used data Health Professionals Follow-up Study, which is a prospective 51529 U.S. men, aged 40 through 75, who completed validated food-frequency questionnaire in 1986. sent follow-up questionnaires entire 1988 1990 document new cases variety diseases update exposure information. As January 31, 1990, 300 cancer, 126 cases, were documented 47855 participants initially free diagnosed Mantel-Haenszel summary estimator was adjust for age other potentially confounding variables. Multiple logistic regression estimate relative risks (RRs) when controlling simultaneously more than two covariates. RESULTS Total directly related (age- energy-adjusted RR = 1.79, with 95% confidence interval [CI] 1.04-3.07, high versus low quintile intake; P [trend] .06). This association due primarily animal (RR 1.63; CI 0.95-2.78; .08), but vegetable Red meat represented food group strongest positive 2.64; 1.21-5.77; .02). Fat dairy products (with exception butter) fish unrelated risk. Saturated monounsaturated alpha-linolenic acid, linoleic associated risk; only acid persisted saturated modeled (multivariate 3.43; 1.67-7.04; .002). CONCLUSION results support especially red meat, an elevated IMPLICATIONS These findings recommendations lower intake reduce potential roles carcinogens formed cooking progression need be explored.