Consumption of n-3 Fatty Acids and Fish Reduces Risk of Hepatocellular Carcinoma

StephenW

http://www.ncbi.nlm.nih.gov/pubmed/22342990
Gastroenterology. 2012 Feb 16. [Epub ahead of print]
Consumption of n-3 Fatty Acids and Fish Reduces Risk of Hepatocellular Carcinoma.Sawada N, Inoue M, Iwasaki M, Sasazuki S, Shimazu T, Yamaji T, Takashi R, Tanaka Y, Mizokami M, Tsugane S; Japan Public Health Center-based Prospective StudyGroup..
SourceEpidemiology and Prevention Division, Research Center for Cancer Prevention and Screening, National Cancer Center. 5-1-1 Tsukiji Chuo-ku Tokyo 104-0045 Japan.

AbstractBACKGROUND & AIMS: Fish is a rich source of n-3 polyunsaturated fatty acids (PUFAs), such as eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA). Although consumption of fish and n-3 PUFA has been reported to protect against development of some types of cancer, little is known about its association with hepatocellular carcinoma (HCC).
METHODS: We investigated the association between fish and n-3 PUFA consumption and HCC incidence (n=398) in a population-based prospective cohort study of 90,296 Japanese subjects (45-74 years old). Hazard ratios (HRs) and 95% confidence intervals (CIs) for the highest vs the lowest quintile were estimated from multivariable adjusted Cox proportional hazards regression models. We also conducted subanalyses of subjects with known hepatitis B or C virus (HBV or HCV) status, and of subjects that were anti-HCV and/or HB surface antigen (HBsAg)-positive. All tests of statistical significance were 2-sided.
RESULTS: Among all subjects, consumption of n-3 PUFA-rich fish and individual n-3 PUFAs was inversely associated with HCC, in a dose-dependent manner. HRs for the highest vs lowest quintiles were 0.64 (95% CI, 0.42-0.96) for n-3 PUFA-rich fish, 0.56 (95% CI, 0.36-0.85) for EPA, 0.64 (95% CI, 0.41-0.98) for DPA, and 0.56 (95% CI, 0.35-0.87) for DHA. These inverse associations were similar irrespective of HCV or HBV status.
CONCLUSION: Consumption of n-3 PUFA-rich fish or n-3 PUFAs, particularly of EPA, DPA and DHA, appears to protect against development of HCC, even among subjects with HBV and/or HCV infection.

StephenW

胃肠病学。 2012年二月16日。
N-3脂肪酸和鱼类的消费量减少肝癌的风险。
泽氮，井上中号，岩崎Sasazuki小号，岛津牛逼，牛逼山路，ŕ隆，田中Ÿ，男，Mizokami Tsugane小号;日本公共健康中心为基础的前瞻性StudyGroup ..
源

流行病学和预防科研究中心，国立癌症中心的癌症预防及普查。 5-1-1筑地中央区东京104-0045日本。
抽象
背景与目的：

鱼是一种来源丰富的N-3多不饱和脂肪酸（多不饱和脂肪酸），如二十碳五烯酸（EPA），docosapentaenoic酸（DPA）和二十二碳六烯酸（DHA）的。虽然鱼和n-3多不饱和脂肪酸的消费量一直在报道，以防止某些类型的癌症的发展，与肝细胞癌（HCC）的关系知之甚少。
方法：

我们调查了鱼和n-3多不饱和脂肪酸的消费和肝癌的发病率在90296日本受试者（45-74岁）的人口为基础的前瞻性队列研究（N = 398）之间的关联。从多变量调整后的Cox比例风险回归模型估计的危险比（HR）和95％可信区间（CI）的最高与最低的五分之一。我们还进行科目次分析，与已知B型肝炎或C病毒（HBV或HCV）状态和抗-HCV和/或乙肝表面抗原（HBsAg）阳性的受试者。所有测试的统计学意义是双面。
结果：

在所有科目中，消费的n-3多不饱和脂肪酸丰富的鱼类和个人的N-3多不饱和脂肪酸与肝癌呈负相关，在剂量依赖性。最高与最低的五分之一人口的HR为0.64（95％CI，0.42-0.96）的n-3多不饱和脂肪酸丰富的鱼类，环保局，0.64 0.56（95％CI，0.36-0.85）（95％CI，0.41-0.98）EPA，对DHA和0.56（95％CI，0.35-0.87）。这些逆协会是类似的，不论HCV或HBV地位。
结论：

消费的n-3多不饱和脂肪酸丰富的鱼类或N-3多不饱和脂肪酸，特别的EPA，DPA和DHA的保护，即使在与HBV和/或丙型肝炎病毒感染的科目，对肝癌的发展。