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Research: NORRISH and colleagues,
Listed in Issue 51
Abstract
NORRISH and colleagues, Department of Community Health, University of Auckland, New Zealand write that, according to experimental studies, the risk of prostate cancer may be reduced with intake of long-chain n-3 polyunsaturated fatty acids derived from marine foods, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) . Few human studies, however have been conducted because of the difficulties involved in assessing the dietary intake of these fatty acids. The authors conducted a population-based case-control study in New Zealand to investigate the relationship between prostate cancer risk and EPA and DHA in erythrocyte biomarkers.
Background
Methodology
317 prostate cancer cases and 480 age-matched community controls participated in this study during 1996-97.
Results
Reduced prostate cancer risk was associated with high erythrocyte phosphatidylcholine levels of EPA (relative risk rr = 0.59) and DHA (rr = 0.62).
Conclusion
The results of this study support evidence from in vitro experiments for a reduced risk of prostate cancer associated with dietary fish oils, possibly acting via the inhibition of arachidonic acid-derived eicosanoid biosynthesis.
References
Norrish AE et al. Prostate cancer risk and consumption of fish oils: a dietary biomarker-based case-control study. British Journal of Cancer 81(7): 1238-42. Dec 1999.
