Biospecimen Long-Chain N-3 PUFA and Risk of Colorectal Cancer: A Meta-Analysis of Data from 60,627 Individuals

Yang, Bo; Wang, Fenglei; Ren, Xiaochuan; Li, Duo

doi:10.1371/journal.pone.0110574

Cited by 25 publications

(24 citation statements)

References 43 publications

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“…Increasing data support a potential benefit of marine omega-3 fatty acids for colorectal cancer. 83 A recent meta-analysis of prospective cohort studies indicates that individuals with the highest level of marine omega-3 fatty acids in biospecimens had 24% lower risk of colorectal cancer than those with the lowest levels (Table 1), 84 although the findings on dietary intake remain inconsistent, possibly due to the long latency for any protective effect and heterogeneity across tumor subsites and subtypes. 85 In a RCT of patients with familial adenomatous polyposis, supplementation of eicosapentaenoic acid at a dose of 2 g daily for 6 months reduced the number and size of polyps by 20–30%, an effect comparable to cyclooxygenase-2 inhibitors.…”

Section: Marine Omega-3 Fatty Acidsmentioning

confidence: 99%

“… Abbreviations: Cl, confidence interval; LPS, lipopolysaccharides; RR, relative risk; SCFA, short-chain fatty acid. * Data are derived from the meta-analysis conducted by the World Cancer Research Fund/American Institute for Cancer Research (reference 7), unless stated otherwise. † Reference 128. ‡ Reference 30. § Reference 84. ‖ Reference 8. …”

Section: Figurementioning

confidence: 99%

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Environmental Factors, Gut Microbiota, and Colorectal Cancer Prevention

Song

Chan

2019

Clinical Gastroenterology and Hepatology

243

157

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The substantial burden of colorectal cancer and increasing trend in young adults highlight the importance of lifestyle modification as a complement to screening for colorectal cancer prevention. Several dietary and lifestyle factors have been implicated in the development of colorectal cancer, possibly through the intricate metabolic and inflammatory mechanisms. Likewise, as a key metabolic and immune regulator, the gut microbiota has been recognized to play an important role in colorectal tumorigenesis. Increasing data support that environmental factors are crucial determinants for the gut microbial composition and function, whose alterations induce changes in the host gene expression, metabolic regulation, and local and systemic immune response, thereby influencing cancer development. Here, we review the epidemiologic and mechanistic evidence regarding the links between diet and lifestyle and the gut microbiota in the development of colorectal cancer. We focus on factors for which substantial data support their importance for colorectal cancer and their potential role in the gut microbiota, including overweight and obesity, physical activity, dietary patterns, fiber, red and processed meat, marine omega-3 fatty acid, alcohol, and smoking. We also briefly describe other colorectal cancer-preventive factors for which the links with the gut microbiota have been suggested but remain to be mechanistically characterized, including vitamin D status, dairy consumption, and metformin use. Given limitations in available evidence, we highlight the need for further investigations in the relationship between environmental factors, gut microbiota, and colorectal cancer, which may lead to development and clinical translation of potential microbiota-based strategies for cancer prevention.

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Section: Marine Omega-3 Fatty Acidsmentioning

confidence: 99%

Section: Figurementioning

confidence: 99%

Environmental Factors, Gut Microbiota, and Colorectal Cancer Prevention

Song

Chan

2019

Clinical Gastroenterology and Hepatology

243

157

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“…A methodological weakness of this approach is the rather arbitrary cut-off value, which, in this case, was selected as the lowest relative RBC EPA level in an 'EPAresponder' (increase in EPA content during intervention and then reduction during 'washout'). However, the EPA value used (1.22%) was similar to equivalent values used in previous cohort and case-control studies of the association between omega-3 PUFA levels and CRC risk [35], in particular the study of Cottet et al which measured RBC EPA content [36]. Moreover, in the absence of a widely recognised, standardized method for measurement of RBC fatty acid content, we used a LC-MS/MS method, thus restricting future comparison with other studies.…”

Section: Discussionmentioning

confidence: 82%

Measurement of red blood cell eicosapentaenoic acid (EPA) levels in a randomised trial of EPA in patients with colorectal cancer liver metastases

Watson

Cockbain

Spencer

et al. 2016

Prostaglandins, Leukotrienes and Essential Fatty Acids

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Measurement of red blood cell eicosapentaenoic acid (EPA) levels in a randomised trial of EPA in patients with colorectal cancer liver metastases, Prostaglandins Leukotrienes and Essential Fatty Acids, http://dx.doi.org/10.1016/j.plefa.2016.10.003 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting galley proof before it is published in its final citable form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. AbstractWe investigated red blood cell (RBC) PUFA profiles, and the predictive value of RBC EPA content for tumour EPA exposure and clinical outcomes, in the EMT study, a randomised trial of EPA in patients awaiting colorectal cancer (CRC) liver metastasis surgery (A.J. Cockbain et al, 2014). There was a significant increase in RBC EPA in the EPA group (n=43; median intervention 30 days; mean absolute 1.26 [±0.14]% increase; P<0.001), but not in the placebo arm (n=45). EPA incorporation varied widely in EPA users and was not explained by treatment duration or compliance.

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“…Fish are also source of long-chain omega-3 polyunsaturated fatty acids (n-3 PUFA), which have been suggested to reduce risk of CRC through several mechanisms, including enhancing apoptosis and reducing inflammation(Yang et al, 2014; Yang et al, 2013). A 20 gram increase in daily fish consumption was associated with a slight reduction in risk of CRC in a recent meta-analysis (pooled RR= 0.93, 95% CI: 0.87; 0.99)(Yu et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…A 20 gram increase in daily fish consumption was associated with a slight reduction in risk of CRC in a recent meta-analysis (pooled RR= 0.93, 95% CI: 0.87; 0.99)(Yu et al, 2014). Higher concentrations of n-3 PUFA in serum, plasma, erythrocytes, or adipose tissue have also been associated with decreased risk of CRC (reviewed by(Yang et al, 2014)).…”

Section: Introductionmentioning

confidence: 99%

Consumption of Lake Ontario sport fish and the incidence of colorectal cancer in the New York State Angler Cohort Study (NYSACS)

Callahan

Vena

Joseph

et al. 2017

Environmental Research

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Fish consumption is hypothesized to reduce the risk of colorectal cancer. Nonetheless, consuming sport fish from the Great Lakes increases exposure to certain persistent organic pollutants, namely polychlorinated biphenyls (PCBs) and organochlorine insecticides, which may increase the risk of cancer. Evidence that exposure to persistent organic pollutants is associated with colorectal cancer is sparse. We examined colorectal cancer incidence in the New York State Angler Cohort Study (NYSACS), a prospective cohort of 17,110 anglers and spouses aged 18 to 40 years at enrollment. In 1991, participants completed a mailed self-administered questionnaire that ascertained the number of years that fish from Lake Ontario were consumed, as well as potential confounders. Forty-one histologically confirmed first primary incident colorectal cancers diagnosed as of December 31, 2008 were identified via the New York State Cancer Registry. Vital status was ascertained by linkage with the Social Security Administration Death File. Rate ratios (RR) and 95% confidence intervals (CI) were calculated with Poisson regression, adjusting for age, pack-years of smoking, and sex. Compared with never consumers, colorectal cancer incidence was statistically non-significantly lower among consumers of Lake Ontario sport fish (RR = 0.66; 95% CI: 0.35; 1.24). Incidence of colon cancer was lower among Lake Ontario fish consumers (RR = 0.45, 95%CI: 0.20; 1.00). We did not observe any evidence of effect measure modification by sex or age. Although consumption of Lake Ontario sport fish may have an inverse association with colorectal cancer risk, inferences are complicated by a small number of cases and a lack of information regarding potential confounders including other dietary factors. However, our results do not provide support for the hypothesis that consumption of contaminated sport fish increases the risk of colorectal cancer.

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Biospecimen Long-Chain N-3 PUFA and Risk of Colorectal Cancer: A Meta-Analysis of Data from 60,627 Individuals

Cited by 25 publications

References 43 publications

Environmental Factors, Gut Microbiota, and Colorectal Cancer Prevention

Environmental Factors, Gut Microbiota, and Colorectal Cancer Prevention

Measurement of red blood cell eicosapentaenoic acid (EPA) levels in a randomised trial of EPA in patients with colorectal cancer liver metastases

Consumption of Lake Ontario sport fish and the incidence of colorectal cancer in the New York State Angler Cohort Study (NYSACS)

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