TY - JOUR
T1 - Fat intake and risk of squamous cell carcinoma of the skin
AU - Hakim, Iman A.
AU - Harris, Robin B.
AU - Ritenbaugh, Cheryl
N1 - Funding Information:
The authors thank Dr. David Alberts (Div. of Cancer Prevention and Control) for support, Steve Rodney for assistance with data management, and Mary Lurie for assistance with interviewing and data entry. This work was made possible by National Cancer Institute Grant P01 CA-27502. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the National Cancer Institute. Address reprint requests to Iman Hakim, M.D., Ph.D., M.P.H., Arizona Cancer Center, College of Medicine, 1515 N. Campbell Ave., PO Box 245024, Tucson, AZ 85724. Phone: (520) 626-5355. FAX: (520) 626-5348. E-mail: [email protected].
PY - 2000
Y1 - 2000
N2 - The varied effects of different classes of dietary fatty acids on carcinogenesis suggest that fatty acid composition is an important determining factor in tumor development. In the present study, we investigated the association between dietary n-3 and n-6 fatty acid intake and risk of squamous cell carcinoma of the skin (SCC). Data were taken from a population-based case-control study of skin SCC in Southeastern Arizona. Our data show a consistent tendency for a lower risk of SCC with higher intakes of n3 fatty acids [p (for trend) = 0.0551]. The adjusted odds ratios for increasing levels of n3 fatty acids were 0.85 [95% confidence interval (CI) = 0.561.27] and 0.71 (95% CI = 0.491.00) compared with the lower level as the referent. For the ratio of n-3 to n-6 fatty acids, the odds ratios in successively higher levels were 0.88 (95% CI = 0.591.32) and 0.74 (95% CI = 0.511.05), suggesting a tendency toward decreased risk of SCC with increased intake of diets with high ratio of n-3 to n-6 fatty acid. More studies are clearly needed to elucidate the function of dietary fatty acids so that recommendations can be made to alter the human diet for cancer prevention, particularly in light of the increasing incidence of SCC of the skin.
AB - The varied effects of different classes of dietary fatty acids on carcinogenesis suggest that fatty acid composition is an important determining factor in tumor development. In the present study, we investigated the association between dietary n-3 and n-6 fatty acid intake and risk of squamous cell carcinoma of the skin (SCC). Data were taken from a population-based case-control study of skin SCC in Southeastern Arizona. Our data show a consistent tendency for a lower risk of SCC with higher intakes of n3 fatty acids [p (for trend) = 0.0551]. The adjusted odds ratios for increasing levels of n3 fatty acids were 0.85 [95% confidence interval (CI) = 0.561.27] and 0.71 (95% CI = 0.491.00) compared with the lower level as the referent. For the ratio of n-3 to n-6 fatty acids, the odds ratios in successively higher levels were 0.88 (95% CI = 0.591.32) and 0.74 (95% CI = 0.511.05), suggesting a tendency toward decreased risk of SCC with increased intake of diets with high ratio of n-3 to n-6 fatty acid. More studies are clearly needed to elucidate the function of dietary fatty acids so that recommendations can be made to alter the human diet for cancer prevention, particularly in light of the increasing incidence of SCC of the skin.
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U2 - 10.1207/S15327914NC3602_3
DO - 10.1207/S15327914NC3602_3
M3 - Article
C2 - 10890025
AN - SCOPUS:0033946451
SN - 0163-5581
VL - 36
SP - 155
EP - 162
JO - Nutrition and cancer
JF - Nutrition and cancer
IS - 2
ER -