Positive Health Online

Abstract

KING and co-authors, Cancer Prevention Program, Division of Public Health Sciences, Public Health Sciences Laboratories, Fred Hutchinson Cancer Research Center, 1100 Fairview Avenue North, Suite M-5A864, Seattle WA 98109-1024, USA, iking@fhcrc.org, have linked the trans-fatty acids found in blood with an increased risk of prostate cancer.

Background

Biomarkers of trans-fatty acid consumption have been associated with increased risks of breast and colon cancer. The aim of this study was to examine their associations with prostate cancer.

Methodology

This nested case-control study used data from the beta-Carotene and Retinol Efficacy Trial to examined the relationships between serum phospholipid trans-fatty acids and prostate cancer incidence in 272 case and 426 control men. Trans-fatty acids were measured using standard biochemical methods. Adjusted odds ratios for risk of prostate cancer with increasing levels of trans-fatty acids were calculated using logistic regression.

Results

There were consistent trends for increasing prostate cancer risk with higher levels of C18 but not C16 trans-fatty acids, although only trends for Delta11t 18:1t vaccenic and Delta9c,12t 18:2 fatty acids reached statistical significance. Odds ratios contrasting low versus high quartiles for these fatty acids were 1.69 and 1.79, respectively. There were no consistent differences in associations between low-grade and high-grade cancer among the patients examined.

Conclusion

Trans-fatty acids are typically found in foods containing artificially hydrogenated fat. This study suggests that the consumption of such fats may increase the risk of prostate cancer, although more and better studies are needed to confirm this.

References

King IB, Kristal AR, Schaffer S, Thornquist M, Goodman GE. Serum trans-fatty acids are associated with risk of prostate cancer in beta-Carotene and Retinol Efficacy Trial. Cancer Epidemiology, Biomarkers & Prevention 14 (4): 988-992, Apr 2005.

Comment

It has been common knowledge among nutritionists and nutrition scientists that hydrogenated fats, i.e. trans-fatty acids may be harmful. Unfortunately, these are the form of fats in many common foods, such as bakery items, cooking oil, pastry. The public has been fed a continual diet of scare stories regarding fat being the enemy of health, heart disease and cancer. Now, the medical community has a difficult job to try to explain that not all fats are equal, and that certain fats, i.e. essential fatty acids are vital for health.