Dietary fatty acids and risk of hepatocellular carcinoma in the Singapore Chinese health study.

摘要: Background & Aim Lipidomic signature of lipid metabolism suggests that omega-6 polyunsaturated fatty acids (PUFA) may play a role in oncogenesis hepatocellular carcinoma (HCC). Hence, we examined the association between dietary and risk HCC. Methods We used data from Singapore Chinese Health Study, population-based prospective cohort 63 257 men women aged 45–74 years enrolled 1993 1998. Information on current diet assessed via validated semi-quantitative food frequency questionnaire, medical history lifestyle factors were obtained through in-person interview, incidence HCC recorded 31 Dec 2010. We also using case–control set 92 cases 274 controls with available serological biomarkers chronic infections hepatitis B virus (HBV) C (HCV) nested within this cohort. Results Among fat components examined, which included saturated, monounsaturated, omega-3 PUFA, only PUFA intake displayed dose-dependent, positive (p for trend = 0.02). Compared to lowest quartile, hazard ratio highest quartile was 1.49 [(95% confidence interval (CI):1.08–2.07)]. In study, among individuals negative serology markers infection HBV or HCV, those who consumed above median levels had increased (odds 4.36, 95% CI 1.59–11.94) compared lower intake. Conclusion Dietary be implicated non-viral related HCC.