The association of dietary fat and fatty acid intake with ovarian cancer survival: findings from the OOPS, a prospective cohort study.

IF 4.4 2区医学 Q1 NUTRITION & DIETETICS

Nutrition Journal Pub Date : 2025-04-30 DOI:10.1186/s12937-025-01135-3

Yi-Fan Wei, Yi-Lin Xu, Yi-Zi Li, Shu-Hong Huang, Xue Qin, Shi Yan, Jin Xu, Fang-Hua Liu, Song Gao, Meng Luan, Ting-Ting Gong, Qi-Jun Wu

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引用次数: 0

Abstract

Background: Dietary fat and fatty acid intakes impact the occurrence and development of several cancers. However, the evidence regarding fat and fatty acid intake and ovarian cancer (OC) survival is limited.

Methods: The Ovarian Cancer Follow-Up Study (OOPS), a prospective cohort study, analyzed data collected from 703 OC patients. Deaths were ascertained via medical records and active follow-up. Dietary intake was derived from a validated food frequency questionnaire. Cox proportional hazard models were used to calculate hazard ratio (HR) and 95% confidence interval (CI) for association evaluation. Furthermore, several subgroup and sensitivity analyses were also performed.

Results: A total of 130 patients died during a median follow-up of 37.17 (interquartile: 24.73-50.17) months. Relative to the lowest tertile of intake, patients with the highest tertile of total fat (HR = 1.87, 95% CI = 1.01-3.49), total fatty acid (HR = 2.20, 95% CI = 1.27-3.80), total saturated fatty acid (SFA) (HR = 2.02, 95% CI = 1.22-3.34), shorter-chain SFA (HR = 1.59, 95% CI = 1.03-2.47), long-chain SFA (HR = 1.69, 95% CI = 1.03-2.77), total monounsaturated fatty acid (MUFA) (HR = 1.77, 95% CI = 1.02-3.05), and animal-based MUFA (HR = 2.05, 95% CI = 1.17-3.58) intake had higher all-cause mortality risk. In contrast, individuals in the highest tertile of egg fat (HR = 0.57, 95% CI = 0.35-0.92) and fruit and vegetable fat (HR = 0.48, 95% CI = 0.31-0.75) intake exhibited a reduced risk of all-cause mortality. Additionally, significant positive associations with all-cause mortality were identified for the consumption of several common fatty acids, including capric acid (HR = 1.92, 95% CI = 1.23-3.00), myristic acid (HR = 1.86, 95% CI = 1.15-3.02), palmitic acid (HR = 1.72, 95% CI = 1.07-2.76), stearic acid (HR = 1.93, 95% CI = 1.12-3.31), and oleic acid (HR = 1.96, 95% CI = 1.13-3.40), when comparing the highest to the lowest tertile of intake.

Conclusions: We identified a linkage of higher intake of total fats, total fatty acids, SFAs, shorter-chain SFAs, long-chain SFAs, total MUFAs, and animal-based MUFAs with increased all-cause mortality of OC patients. Conversely, consumption of egg fats and fruit and vegetable fats demonstrated inverse associations with all-cause mortality.

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膳食脂肪和脂肪酸摄入与卵巢癌生存的关系：来自OOPS的前瞻性队列研究结果。

背景：膳食脂肪和脂肪酸的摄入影响几种癌症的发生和发展。然而，关于脂肪和脂肪酸摄入与卵巢癌（OC）生存的证据有限。方法：卵巢癌随访研究（OOPS）是一项前瞻性队列研究，分析了703例卵巢癌患者的数据。通过医疗记录和积极随访确定死亡人数。膳食摄入量来源于一份经过验证的食物频率问卷。采用Cox比例风险模型计算风险比（HR）和95%置信区间（CI）进行关联评价。此外，还进行了几个亚组和敏感性分析。结果：在中位随访37.17个月（四分位数间隔：24.73-50.17）期间，共有130例患者死亡。相对于tertile最低摄入量,患者的最高tertile脂肪(HR = 1.87, 95% CI -3.49 = 1.01),总脂肪酸(HR = 2.20, 95% CI -3.80 = 1.27),总饱和脂肪酸(SFA) (HR = 2.02, 95% CI -3.34 = 1.22),更短SFA (HR = 1.59, 95% CI -2.47 = 1.03),长链SFA (HR = 1.69, 95% CI -2.77 = 1.03),总不饱和脂肪酸(MUFA) (HR = 1.77, 95% CI = 1.02 - -3.05),和动物性MUFA (HR = 2.05,95% CI = 1.17-3.58)，全因死亡风险较高。相比之下，鸡蛋脂肪（HR = 0.57, 95% CI = 0.35-0.92）和水果和蔬菜脂肪（HR = 0.48, 95% CI = 0.31-0.75）摄入量最高的个体显示出全因死亡风险降低。此外，当比较摄入的最高和最低分位数时，发现几种常见脂肪酸的摄入与全因死亡率有显著的正相关，包括癸酸（HR = 1.92, 95% CI = 1.23-3.00）、肉豆蔻酸（HR = 1.86, 95% CI = 1.15-3.02）、棕榈酸（HR = 1.72, 95% CI = 1.07-2.76）、硬脂酸（HR = 1.93, 95% CI = 1.12-3.31）和油酸（HR = 1.96, 95% CI = 1.13-3.40）。结论：我们确定了总脂肪、总脂肪酸、sfa、短链sfa、长链sfa、总mufa和动物性mufa的高摄入量与OC患者全因死亡率增加之间的联系。相反，食用鸡蛋脂肪、水果和蔬菜脂肪与全因死亡率呈负相关。

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来源期刊

Nutrition Journal NUTRITION & DIETETICS-

CiteScore

9.80

自引率

0.00%

发文量

审稿时长

4-8 weeks

期刊介绍： Nutrition Journal publishes surveillance, epidemiologic, and intervention research that sheds light on i) influences (e.g., familial, environmental) on eating patterns; ii) associations between eating patterns and health, and iii) strategies to improve eating patterns among populations. The journal also welcomes manuscripts reporting on the psychometric properties (e.g., validity, reliability) and feasibility of methods (e.g., for assessing dietary intake) for human nutrition research. In addition, study protocols for controlled trials and cohort studies, with an emphasis on methods for assessing dietary exposures and outcomes as well as intervention components, will be considered. Manuscripts that consider eating patterns holistically, as opposed to solely reductionist approaches that focus on specific dietary components in isolation, are encouraged. Also encouraged are papers that take a holistic or systems perspective in attempting to understand possible compensatory and differential effects of nutrition interventions. The journal does not consider animal studies. In addition to the influence of eating patterns for human health, we also invite research providing insights into the environmental sustainability of dietary practices. Again, a holistic perspective is encouraged, for example, through the consideration of how eating patterns might maximize both human and planetary health.