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Dietary Intake of Fatty Acids, Total Cholesterol, and Stomach Cancer in a Chinese Population.

  • Author(s): Zhu, Yu-Hui
  • Jeong, Somee
  • Wu, Ming
  • Jin, Zi-Yi
  • Zhou, Jin-Yi
  • Han, Ren-Qiang
  • Yang, Jie
  • Zhang, Xiao-Feng
  • Wang, Xu-Shan
  • Liu, Ai-Ming
  • Gu, Xiao-Ping
  • Su, Ming
  • Hu, Xu
  • Sun, Zheng
  • Li, Gang
  • Li, Li-Ming
  • Mu, Li-Na
  • Lu, Qing-Yi
  • Zhao, Jin-Kou
  • Zhang, Zuo-Feng
  • et al.
Abstract

To investigate the associations between dietary fatty acids and cholesterol consumption and stomach cancer (SC), we analyzed data from a population-based case-control study with a total of 1900 SC cases and 6532 controls. Dietary data and other risk or protective factors were collected by face-to-face interviews in Jiangsu Province, China, from 2003 to 2010. Adjusted odds ratios (ORs) and 95% confidence intervals (CIs) were estimated using multiple unconditional logistic regression models and an energy-adjusted method. The joint associations between dietary factors and known risk factors on SC were examined. We observed positive associations between dietary saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and total cholesterol and the development of SC, comparing the highest versus lowest quarters. Increased intakes of dietary SFAs (p-trend = 0.005; aOR, 1.11; 95% CI, 1.01-1.22 with a 7 g/day increase as a continuous variable) and total cholesterol (p-trend < 0.001; aOR, 1.13; 95% CI, 1.06-1.22 with a 250 mg/day increase as a continuous variable) were monotonically associated with elevated odds of developing SC. Our results indicate that dietary SFAs, MUFAs, and total cholesterol are associated with stomach cancer, which might provide a potential dietary intervention for stomach cancer prevention.

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