Int J Cancer. 2015 Dec 1;137(11):2715-28.
Dietary fat, fat subtypes and hepatocellular carcinoma in a large European cohort.
Duarte-Salles T1, Fedirko V2, Stepien M1, Aleksandrova K3, Bamia C4, Lagiou P4,5,6, Laursen AS7, Hansen L8, Overvad K7, Tjønneland A8, Boutron-Ruault MC9,10, Fagherazzi G9,10, His M9,10, Boeing H3, Katzke V11, Kühn T11, Trichopoulou A6,12, Valanou E4,12, Kritikou M12, Masala G13, Panico S14, Sieri S15, Ricceri F16,17, Tumino R18, Bueno-de-Mesquita HB19,20,21,22, Peeters PH21,23, Hjartåker A24, Skeie G25, Weiderpass E25,26,27,28, Ardanaz E29,30, Bonet C31, Chirlaque MD30,32, Dorronsoro M33, Quirós JR34, Johansson I35, Ohlsson B36, Sjöberg K36,37, Wennberg M38, Khaw KT39, Travis RC40, Wareham N41, Ferrari P1, Freisling H1, Romieu I1, Cross AJ42, Gunter M42, Lu Y42, Jenab M1.
Abstract
The role of amount and type of dietary fat consumption in the etiology of hepatocellular carcinoma (HCC) is poorly understood, despite suggestive biological plausibility. The associations of total fat, fat subtypes and fat sources with HCC incidence were investigated in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, which includes 191 incident HCC cases diagnosed between 1992 and 2010. Diet was assessed by country-specific, validated dietary questionnaires. A single 24-hr diet recall from a cohort subsample was used for measurement error calibration. Hazard ratios (HR) and 95% confidence intervals (95% CI) were estimated from Cox proportional hazard models. Hepatitis B and C viruses (HBV/HCV) status and biomarkers of liver function were assessed separately in a nested case-control subset with available blood samples (HCC = 122). In multivariable calibrated models, there was a statistically significant inverse association between total fat intake and risk of HCC (per 10 g/day, HR = 0.80, 95% CI: 0.65-0.99), which was mainly driven by monounsaturated fats (per 5 g/day, HR = 0.71, 95% CI: 0.55-0.92) rather than polyunsaturated fats (per 5 g/day, HR = 0.92, 95% CI: 0.68-1.25). There was no association between saturated fats (HR = 1.08, 95% CI: 0.88-1.34) and HCC risk. The ratio of polyunsaturated/monounsaturated fats to saturated fats was not significantly associated with HCC risk (per 0.2 point, HR = 0.86, 95% CI: 0.73-1.01). Restriction of analyses to HBV/HCV free participants or adjustment for liver function did not substantially alter the findings. In this large prospective European cohort, higher consumption of monounsaturated fats is associated with lower HCC risk.
© 2015 UICC.
PMID: 26081477 [PubMed - indexed for MEDLINE]