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PeerJ: The risk of esophageal cancer can be 4 times worse by changing the type of fat intake?

 Last Update: 2022-04-24
 Source: Internet
 Author: User

Correlations between dietary fatty acid scores and food groups

MLC-SFA pattern scores were positively correlated with 'animal oil' intake ( r=0.
124, P=0.
002)
.

The EC-UFA pattern represented a diet relatively high in "peanut oil" ( r= 0.

MLC-SFA pattern scores were positively correlated with 'animal oil' intake ( r=0.

According to the AIC evaluation of the model fitting performance, model 3 has the lowest AIC and the best fitting effect

Linear trend between dietary fatty acid score and ESCC incidence

The dose-response relationship between intake of the four FAPs and ESCC risk is shown in Figure 2
.

There was a non-linear positive correlation between EC-UFA patterns and ESCC risk (non-linear p< 0.

The dose-response relationship between intake of the four FAPs and ESCC risk is shown in Figure 2

Stratified analysis of dietary fatty acid patterns and ESCC risk

Figure 3 shows the association between FAP and ESCC risk stratified by life>
.
The association between MLC-SFA patterns and ESCC risk was different when stratified by fried foods ( I ² = 75.
7%, P _{for heterogeneity} = 0.
043)
.
The association between the EC-UFA pattern and ESCC risk varied by preserved food ( I ²   = 78.
2%, P _{for heterogeneity} = 0.
032)
.
The association between SFA patterns and ESCC risk changed when stratified by smoking ( I ²   = 99.
3%, P _{for heterogeneity} < 0.
001)
.
In addition, in addition, there were differences in alcohol consumption ( I ²   = 91.
4%, P _{heterogeneity} = 0.
001) , pickled foods ( I ²   = 91.
4%, P _{heterogeneity} ) and fried foods ( I ²  = 93.
8%, P _{for heterogeneity} < 0.
001) , differences in the association between n-3 LC-PUFA patterns and ESCC risk were observed
.

Figure 3 shows the association between FAP and ESCC risk stratified by life>
.
The association between MLC-SFA patterns and ESCC risk was different when stratified by fried foods ( I ² = 75.
7%, P _{for heterogeneity} = 0.
043)
.
The association between the EC-UFA pattern and ESCC risk varied by preserved food ( I ²   = 78.
2%, P _{for heterogeneity} = 0.
032)
.
The association between SFA patterns and ESCC risk changed when stratified by smoking ( I ²   = 99.
3%, P _{for heterogeneity} < 0.
001)
.
In addition, I ²P _{heterogeneity,}I ²P _{heterogeneity, and}I ²P _{heterogeneity also increased}in alcohol consumption ( I ²   = 91.
4%, P _{heterogeneity} = 0.
001)I2P _{heterogeneity}, preserved food ( I2 =   91.
4%, P _{heterogeneity}⁾I2P_{heterogeneity}_andfried ^food⁽^I2  = 93.
8 ^% , P _{heterogeneity} < 0.
001 ) I2P heterogeneity In _qualitativepopulations, differences in the association between n-3 LC-PUFA patterns and ESCC risk were observed .

Association of dietary fatty acid patterns with clinicopathological factors

Among clinicopathological features, N stage was significantly associated with EC-SFA pattern ( r _s   = 0.
270, P   < 0.
001)
.
Higher intake of the EC-UFA pattern may be associated with a higher risk of advanced disease
.
M stage was negatively correlated with the pattern of n-3 LC-PUFAs ( rs = _{-0.
175}   , P   = 0.
003)
.
However, T stage was not significantly associated with FAP
.

In this hospital-based case-control study, four major dietary patterns were identified, namely medium and long-chain SFA (MLC-SFA), even-chain unsaturated fatty acids (EC-UFA), SFA and n-3 long Chain polyunsaturated fatty acid (n-3 LC-PUFA) pattern
.
The EC-UFA pattern was associated with an increased risk of ESCC, whereas the n-3 LC-PUFA pattern was associated with a reduced risk
.
However, there was no significant correlation between MLC-SFA or SFA patterns observed in the study subjects
.

In this hospital-based case-control study, four major dietary patterns were identified, namely medium and long-chain SFA (MLC-SFA), even-chain unsaturated fatty acids (EC-UFA), SFA and n-3 long Chain polyunsaturated fatty acid (n-3 LC-PUFA) pattern
.
EC-UFA However, there was no significant correlation between MLC-SFA or SFA patterns observed in the study subjects
.

This is the first study to reveal the relationship between dietary FAP and ESCC risk in a Chinese population
.
In our daily life, the food that people eat is made up of various fatty acids, not just one fatty acid
.
Therefore, FAP analysis can reflect the actual dietary quality and summarize the role of various dietary FAs, which is of great significance
.
In contrast to traditional methods of analyzing single fatty acids, factor analysis can investigate relationships between dietary components
.

Original source:

Hu C, Lin Z, Liu Z, et al.
Dietary fatty acid patterns and risk of oesophageal squamous cell carcinoma.
PeerJ.
2022;10:e13036.
Published 2022 Mar 31.
doi:10.
7717/peerj.
13036.

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