Cancer epidemiology · 2025
Nutritional intake of ω-3 fatty acid intake and clinical grade of prostate cancer.
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Kumar Nagi B, Bahl Saira, Lemay Daniel, Dhillon Jasreman, Poch Michael, Manley Brandon, Li Roger, Pow-Sang Julio, Yu Alice, Whiting Junmin, Schell Michael J
Аннотация
BACKGROUND: Recent laboratory and some human studies have shown that ω-3 fatty acids (FA) can inhibit tumor cell growth and induce a local anti-tumor inflammatory response, independently of androgen levels in prostate cancer (PCa) models. Our objective was to conduct a cohort study to evaluate if PCa patients with higher intake of ω-3 FA intake prior to diagnosis will have lower grade prostate tumors as determined by Gleason score at diagnosis compared to those men who consume relative lower quantities of ω-3 FA.
METHODS: We recruited 172 newly diagnosed men with PCa at the Moffitt Cancer Center, who completed a validated epidemiological, food frequency questionnaire specifically to measure ω-3 fatty acid intake and consented to provide their medical information.
RESULTS: Our results indicated that ω-3 FA intake had no impact on grade at diagnosis of PCa. In the multivariate model, ω-3 FA intake indicated a trend toward higher intake being associated with low Gleason grade after adjusting for age and PSA (P < o.25). A novel observation in this study is that, overall, ω-3 fatty acid intake of all men diagnosed with PCa (mean: 2.8 g /week) in this cohort was significantly lower (75 % lower) than the recommendations of the USRDA for optimal ω-3 fatty acid (11.2 g per week).
CONCLUSION: With our understanding of the benefits of ω-3 fatty acid intake for overall health, including its role in preventing prostate carcinogenesis, the overall significantly low dietary intake of ω-3 fatty acid in this cohort may be concerning, requiring further education. Additionally, the role of dietary ω-3 fatty acid intake in the modulation of biomarkers of PCa in general, warrants further studies.
METHODS: We recruited 172 newly diagnosed men with PCa at the Moffitt Cancer Center, who completed a validated epidemiological, food frequency questionnaire specifically to measure ω-3 fatty acid intake and consented to provide their medical information.
RESULTS: Our results indicated that ω-3 FA intake had no impact on grade at diagnosis of PCa. In the multivariate model, ω-3 FA intake indicated a trend toward higher intake being associated with low Gleason grade after adjusting for age and PSA (P < o.25). A novel observation in this study is that, overall, ω-3 fatty acid intake of all men diagnosed with PCa (mean: 2.8 g /week) in this cohort was significantly lower (75 % lower) than the recommendations of the USRDA for optimal ω-3 fatty acid (11.2 g per week).
CONCLUSION: With our understanding of the benefits of ω-3 fatty acid intake for overall health, including its role in preventing prostate carcinogenesis, the overall significantly low dietary intake of ω-3 fatty acid in this cohort may be concerning, requiring further education. Additionally, the role of dietary ω-3 fatty acid intake in the modulation of biomarkers of PCa in general, warrants further studies.