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01-06-2019 | Original Contribution

Saturated, mono- and polyunsaturated fatty acid intake and cancer risk: results from the French prospective cohort NutriNet-Santé

Authors: Laury Sellem, Bernard Srour, Françoise Guéraud, Fabrice Pierre, Emmanuelle Kesse-Guyot, Thibault Fiolet, Céline Lavalette, Manon Egnell, Paule Latino-Martel, Philippine Fassier, Serge Hercberg, Pilar Galan, Mélanie Deschasaux, Mathilde Touvier

Published in: European Journal of Nutrition | Issue 4/2019

Abstract

Purpose

Lipid intakes such as saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids have been widely studied regarding cardiovascular health, but their relevance to cancer is unclear. Inconsistent epidemiological results may be explained by varied mechanisms involving PUFAs and redox balance, inflammatory status and cell signalling, along with interactions with other dietary components such as antioxidants, dietary fibre and more generally fruits and vegetable intakes. Therefore, this study aimed to investigate the associations between lipid intakes and cancer risk, and their potential modulation by vitamin C, vitamin E, dietary fibre and fruit and vegetable intakes.

Methods

This prospective study included 44,039 participants aged ≥ 45 years from the NutriNet-Santé cohort (2009–2017). Dietary data were collected using repeated 24 h-dietary records. Multivariable Cox models were performed to characterize associations.

Results

SFA intake was associated with increased overall [n = 1722 cases, HR_Q5vsQ1 = 1.44 (1.10–1.87), p-trend = 0.008] and breast [n = 545 cases, HR_Q5vsQ1 = 1.98 (1.24–3.17), p-trend = 0.01] cancer risks. n-6 PUFA [HR_Q5vsQ1 = 0.56 (0.32–0.97), p-trend = 0.01] and MUFA (HR_Q5vsQ1 = 0.41 [0.18-0.0.95), p-trend = 0.009] intakes were associated with a decreased risk of digestive cancers (n = 190 cases). Associations between n-6 PUFA, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) intakes and digestive cancer risk were modulated by dietary fibre, vitamin C and fruit and vegetable intakes.

Conclusion

These findings suggested that SFA intake could increase overall and breast cancer risks while some unsaturated fatty acids could decrease digestive cancer risk. However, in line with mechanistic hypotheses, our results suggest that intakes of fruits and vegetables and their constituents (antioxidants, fibre) may interact with PUFAs to modulate these associations.

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Title: Saturated, mono- and polyunsaturated fatty acid intake and cancer risk: results from the French prospective cohort NutriNet-Santé
Authors: Laury Sellem
Bernard Srour
Françoise Guéraud
Fabrice Pierre
Emmanuelle Kesse-Guyot
Thibault Fiolet
Céline Lavalette
Manon Egnell
Paule Latino-Martel
Philippine Fassier
Serge Hercberg
Pilar Galan
Mélanie Deschasaux
Mathilde Touvier
Publication date: 01-06-2019
Publisher: Springer Berlin Heidelberg
Published in: European Journal of Nutrition / Issue 4/2019
Print ISSN: 1436-6207
Electronic ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-018-1682-5

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Abstract

Purpose

Methods

Results

Conclusion

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