@article{3103895,
    title = "Dietary and circulating fatty acids and ovarian cancer risk in the European Prospective Investigation into Cancer and Nutrition",
    author = "Yammine, S. and Huybrechts, I. and Biessy, C. and Dossus, L. and Aglago, E.K. and Naudin, S. and Ferrari, P. and Weiderpass, E. and Tjønneland, A. and Hansen, L. and Overvad, K. and Mancini, F.R. and Boutron-Ruault, M.-C. and Kvaskoff, M. and Fortner, R.T. and Kaaks, R. and Schulze, M.B. and Boeing, H. and Trichopoulou, A. and Karakatsani, A. and Vecchia, C.L. and Benetou, V. and Masala, G. and Krogh, V. and Mattiello, A. and Macciotta, A. and Gram, I.T. and Skeie, G. and Quiros, J.R. and Agudo, A. and Sanchez, M.-J. and Chirlaque, M.-D. and Ardanaz, E. and Gil, L. and Sartor, H. and Drake, I. and Idahl, A. and Lundin, E. and Aune, D. and Ward, H. and Merritt, M.A. and Allen, N.E. and Gunter, M.J. and Chajes, V.",
    journal = "Cancer Epidemiology Biomarkers and Prevention",
    year = "2020",
    volume = "29",
    number = "9",
    pages = "1739-1749",
    publisher = "American Association for Cancer Research Inc.",
    doi = "10.1158/1055-9965.EPI-19-1477",
    keywords = "biological marker;  elaidic acid;  fatty acid;  linoleic acid;  linolenic acid;  monounsaturated fatty acid;  omega 3 fatty acid;  omega 6 fatty acid;  oral contraceptive agent;  saturated fatty acid;  trans fatty acid;  fatty acid, adult;  Article;  cancer incidence;  cancer risk;  case control study;  confidence interval;  controlled study;  deep frying;  diet;  dietary intake;  false discovery rate;  fat intake;  fatty acid blood level;  female;  food;  hazard ratio;  hormone substitution;  human;  human tissue;  logistic regression analysis;  major clinical study;  middle aged;  multicenter study;  odds ratio;  ovary cancer;  ovary carcinoma;  priority journal;  proportional hazards model;  prospective study;  risk factor;  adverse event;  etiology;  metabolism;  nutritional assessment;  pathophysiology, Carcinoma, Ovarian Epithelial;  Diet;  Fatty Acids;  Female;  Humans;  Nutrition Assessment;  Prospective Studies;  Risk Factors",
    abstract = "Background: Fatty acids impact obesity, estrogens, and inflammation, which are risk factors for ovarian cancer. Few epidemiologic studies have investigated the association of fatty acids with ovarian cancer. Methods: Within the European Prospective Investigation into Cancer and Nutrition (EPIC), 1,486 incident ovarian cancer cases were identified. Cox proportional hazard models with adjustment for ovarian cancer risk factors were used to estimate HRs of ovarian cancer across quintiles of intake of fatty acids. False discovery rate was computed to control for multiple testing. Multivariable conditional logistic regression models were used to estimate ORs of ovarian cancer across tertiles of plasma fatty acids among 633 cases and two matched controls in a nested case–control analysis. Results: A positive association was found between ovarian cancer and intake of industrial trans elaidic acid [HR comparing fifth with first quintileQ5-Q1 ¼ 1.29; 95% confidence interval (CI) ¼ 1.03–1.62; Ptrend ¼ 0.02, q-value ¼ 0.06]. Dietary intakes of n-6 linoleic acid (HRQ5-Q1 ¼ 1.10; 95% CI ¼ 1.01–1.21; Ptrend ¼ 0.03) and n-3 a-linolenic acid (HRQ5-Q1 ¼ 1.18; 95% CI ¼ 1.05–1.34; Ptrend ¼ 0.007) from deep-frying fats were also positively associated with ovarian cancer. Suggestive associations were reported for circulating elaidic (OR comparing third with first tertileT3-T1 ¼ 1.39; 95% CI ¼ 0.99–1.94; Ptrend ¼ 0.06) and a-linolenic acids (ORT3-T1 ¼ 1.30; 95% CI ¼ 0.98–1.72; Ptrend ¼ 0.06). Conclusions: Our results suggest that higher intakes and circulating levels of industrial trans elaidic acid, and higher intakes of linoleic acid and a-linolenic acid from deep-frying fat, may be associated with greater risk of ovarian cancer. Impact: If causal, eliminating industrial trans-fatty acids could offer a straightforward public health action for reducing ovarian cancer risk. © 2020 American Association for Cancer Research."
}