Comprehensive Investigation on Associations between Dietary Intake and Blood Levels of Fatty Acids and Colorectal Cancer Risk

Author:

Lu Ying1,Li Doudou2,Wang Lijuan13,Zhang Han2,Jiang Fangyuan1,Zhang Rongqi1,Xu Liying1,Yang Nan1,Dai Shuhui1,Xu Xiaolin1,Theodoratou Evropi34,Li Xue15ORCID

Affiliation:

1. The Key Laboratory of Intelligent Preventive Medicine of Zhejiang Province, Department of Big Data in Health Science, School of Public Health, Centre of Clinical Big Data and Analytics of The Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou 310058, China

2. College of Public Health, Zhengzhou University, Zhengzhou 450001, China

3. Centre for Global Health, Usher Institute, University of Edinburgh, Edinburgh EH8 9AG, UK

4. Cancer Research UK Edinburgh Centre, Medical Research Council Institute of Genetics and Cancer, University of Edinburgh, Edinburgh EH4 2XU, UK

5. The Key Laboratory of Intelligent Preventive Medicine of Zhejiang Province, Hangzhou 310058, China

Abstract

Background: Increasingly, studies have discovered that different fatty acids (Fas) are linked to colorectal cancer (CRC) risk. Methods: We systematically searched Embase and Medline databases to identify eligible studies that examined the associations of different types of Fas with CRC risk. The effect estimates and their 95% confidence intervals (Cis) were pooled using a random-effects model. Subgroup and sensitivity analyses were performed to examine the robustness of the study findings. Results: This study evaluated the associations of 28 dietary and 18 blood Fas with CRC risk by summarizing the most updated evidence from 54 observational and four Mendelian Randomization (MR) studies. The present findings suggested that high dietary intake of eicosapentaenoic acid (EPA), docosahexanoic acid (DHA), and docosapentaenoic acid (DPA) are related to low risk of CRC, while the n-6/n-3 PUFA ratio and trans-FA are related to high risk of CRC. The summary of all cohort studies found that a high intake of SFA and DHA was a protective factor for CRC, and a high intake of the n-6/n-3 PUFA ratio was a risk factor for CRC. In the subgroup analysis of cancer subsites, we found that the dietary intake of linoleic acid (LA) and trans-FA are risk factors, while DPA is a protective factor for colon cancer. High dietary DHA intake was associated with a lower risk of rectal cancer, while the dietary n-6/n-3 PUFA ratio was associated with a higher risk of rectal cancer. Meta-analysis of blood FA levels showed a significant reverse association between blood pentadecanoic acid and CRC risk, whilst other blood Fas showed no significant association with CRC risk. All included MR studies showed that high plasma arachidonic acid (AA) is associated with increased CRC risk. Conclusions: Current evidence on the dietary intake and blood levels of Fas in relation to CRC risk is less consistent. Future studies are needed to investigate how the metabolism of Fas contributes to CRC development.

Funder

ET

XL

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

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