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Dietary Fat, Fat Subtypes and Hepatocellular Carcinoma in a Large European Cohort.

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Author

  • Talita Duarte-Salles
  • Veronika Fedirko
  • Magdalena Stepien
  • Krasimira Aleksandrova
  • Christina Bamia
  • Pagona Lagiou
  • Anne Sofie Dam Laursen
  • Louise Hansen
  • Kim Overvad
  • Anne Tjønneland
  • Marie-Christine Boutron-Ruault
  • Guy Fagherazzi
  • Mathilde His
  • Heiner Boeing
  • Verena Katzke
  • Tilman Kühn
  • Antonia Trichopoulou
  • Elissavet Valanou
  • Maria Kritikou
  • Giovanna Masala
  • Salvatore Panico
  • Sabina Sieri
  • Fulvio Ricceri
  • Rosario Tumino
  • H Bas Bueno-de-Mesquita
  • Petra H Peeters
  • Anette Hjartåker
  • Guri Skeie
  • Elisabete Weiderpass
  • Eva Ardanaz
  • Catalina Bonet
  • Maria-Dolores Chirlaque
  • Miren Dorronsoro
  • J Ramón Quirós
  • Ingegerd Johansson
  • Bodil Ohlsson
  • Klas Sjöberg
  • Maria Wennberg
  • Kay-Tee Khaw
  • Ruth C Travis
  • Nick Wareham
  • Pietro Ferrari
  • Heinz Freisling
  • Isabelle Romieu
  • Amanda J Cross
  • Marc Gunter
  • Yunxia Lu
  • Mazda Jenab
Show all

Summary, in English

The role of amount and type of dietary fat consumption in the aetiology of hepatocellular carcinoma (HCC) is poorly understood, despite suggestive biological plausibility. The associations of total fat, fat subtypes and fat sources with HCC incidence were investigated in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, which includes 191 incident HCC cases diagnosed between 1992 and 2010. Diet was assessed by country-specific, validated dietary questionnaires. A single 24-h diet recall from a cohort subsample was used for measurement error calibration. Hazard ratios (HR) and 95% confidence intervals (95%CI) were estimated from Cox proportional hazard models. Hepatitis B and C viruses (HBV/HCV) status and biomarkers of liver function were assessed separately in a nested case-control subset with available blood samples (HCC=122). In multivariable calibrated models, there was a statistically significant inverse association between total fat intake and risk of HCC (per 10 g/d, HR=0.80, 95%CI: 0.65-0.99), which was mainly driven by monounsaturated fats (per 5 g/d, HR=0.71, 95%CI: 0.55-0.92) rather than polyunsaturated fats (per 5 g/d, HR=0.92, 95%CI: 0.68-1.25). There was no association between saturated fats (HR=1.08, 95%CI: 0.88-1.34) and HCC risk. The ratio of polyunsaturated/monounsaturated fats to saturated fats was not significantly associated with HCC risk (per 0.2 point, HR=0.86, 95%CI: 0.73-1.01). Restriction of analyses to HBV/HCV free participants or adjustment for liver function did not substantially alter the findings. In this large prospective European cohort, higher consumption of monounsaturated fats is associated with lower HCC risk. This article is protected by copyright. All rights reserved.

Publishing year

2015

Language

English

Pages

2715-2728

Publication/Series

International Journal of Cancer

Volume

137

Issue

11

Document type

Journal article

Publisher

John Wiley & Sons Inc.

Topic

  • Cancer and Oncology

Status

Published

Research group

  • Internal Medicine - Epidemiology
  • Gastroenterology

ISBN/ISSN/Other

  • ISSN: 0020-7136