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Trans-fatty acids and colon cancer.
M L Slattery1, J Benson, K N Ma
1Health Research Center, Department of Family and Preventive Medicine, University of Utah, Salt Lake City, UT 84108, USA. mslatter@hrc.utah.edu
Nutrition and Cancer
|January 5, 2002
Summary
Trans-fatty acids may increase colon cancer risk, particularly in older women and those not using NSAIDs. Avoiding partially hydrogenated fats is advised due to potential health implications.
Area of Science:
- Nutrition Science
- Cancer Epidemiology
- Public Health
Background:
- Trans-fatty acids are suspected carcinogens, but human data are limited.
- Colon cancer risk factors are diverse, including diet.
- Understanding dietary impacts on cancer is crucial for prevention.
Purpose of the Study:
- To investigate the association between trans-fatty acid intake and colon cancer risk.
- To explore potential differences in risk by sex, age, and NSAID use.
- To examine the role of hormonal status in women regarding trans-fatty acids and colon cancer.
Main Methods:
- Case-control study with 1,993 cases and 2,410 controls.
- Dietary data collected via a detailed diet history questionnaire.
- Statistical analysis adjusted for age, body size, physical activity, NSAID use, energy, fiber, and calcium.
Main Results:
- A weak association between trans-fatty acids and colon cancer was observed in women (OR=1.5), but not in men (OR=1.2).
- Increased risk was noted in individuals aged 67 and older.
- Non-NSAID users with high trans-fat intake had a 50% greater risk.
- Estrogen-negative women showed a twofold increased risk with high trans-fat intake.
Conclusions:
- Trans-fatty acid consumption may be linked to increased colon cancer risk in specific populations.
- Avoiding partially hydrogenated fats is a prudent public health recommendation.
- Further research is warranted to elucidate mechanisms and confirm findings in diverse groups.