Diet and Lung Cancer Risk From a 14-Year Population-Based Prospective Study in Japan: With Special Reference to Fish Consumption

Takezaki, Toshiro; Inoue, Manami; Kataoka, Hirokatsu; Ikeda, Syuhei; Yoshida, Miyako; Ohashi, Yoko; Tajima, Kazuo; Tominaga, Suketami

doi:10.1207/s15327914nc4502_04

Cited by 67 publications

(70 citation statements)

References 27 publications

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“…44 All of these studies assessed lung cancer incidence relative to fish consumption. In 1 study, 6 fish consumption was associated with a reduced risk of lung cancer (RR, 0.32; 95% CI, 0.13-0.76). In another study, fish consumption was associated with an increased risk of lung cancer 46 (IRR, 3.0; 95% CI, 1.2-7.3).…”

Section: Lung Cancermentioning

confidence: 98%

Effects of Omega-3 Fatty Acids on Cancer Risk

MacLean¹,

Newberry²,

Mojica³

et al. 2006

JAMA

456

282

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TUDIES SHOW THAT TISSUE LEVels of arachadonic acid-and eicosopentaenoic acid (EPA)derived eicosanoids influence many physiological processes, including calcium transport across cell membranes, angiogenesis, apoptosis, cell proliferation, and immune cell function. [1][2][3][4] These processes are integral to the immune system and hence the pathogenesis of autoimmune diseases such as arthritis, systemic lupus erythematosus, and asthma, as well as cancer. Epidemiological studies have suggested that groups of people who consume diets high in omega-3 fatty acids may experience a lower prevalence of some types of cancer, 5-8 and many small trials have attempted to assess the effects of omega-3 fatty acids on cancer treatment by adding omega-3 fatty acid to the diet either as omega-3 fatty acid-rich foods or as dietary supplements. [9][10][11][12][13][14][15][16][17][18][19][20][21][22] In addition, dietary omega-3 fatty acids have been found to modulate mammary tumor formation and proliferation in rodents. 23 In response to this evidence, a number of omega-3 fatty acid-containing dietary supplements have appeared on the market claiming to protect against the development of a variety of conditions including cancer. To assess the va-Author Affiliations are listed at the end of this article.

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Section: Lung Cancermentioning

confidence: 98%

Effects of Omega-3 Fatty Acids on Cancer Risk

MacLean¹,

Newberry²,

Mojica³

et al. 2006

JAMA

456

282

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“…The traditional Japanese diet, which is low in fat and high in several phytochemicals, might help decrease the risk of death due to lung cancer. (24)(25)(26)(27) Deletion-type polymorphism CYP2A6, the principal enzyme in the metabolic activation of tobacco-specific nitrosamines, was found to be inversely associated with lung cancer among Japanese male smokers. (28) It has been demonstrated that the frequency of occurrence of this variant is higher amongst Japanese than among Caucasians.…”

Section: Discussionmentioning

confidence: 99%

Lung cancer death rates by smoking status: Comparison of the Three‐Prefecture Cohort study in Japan to the Cancer Prevention Study II in the USA

et al. 2005

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Cigarette smoking is an established risk factor for lung cancer. However, the magnitude of the relative risk (RR) on lung cancer mortality in relation to cigarette smoking is reported to be lower in Japan than in Western countries. We investigated whether this discrepancy could be explained by differences in the exposure to cigarettes smoked, by differences in sensitivity to smoking, or by differences in lung cancer mortality among non-smokers. We examined the 10-year follow-up data on 88 153 participants in a Japanese population-based prospective study conducted in three prefectures. Data used as a Western counterpart was retrieved from a published report of the US Cancer Prevention Study (CPS)-II. Although there was a significant increased risk of lung cancer death among current smokers compared with non-smokers, the observed RR in the Three-Prefecture Study were much lower than RR reported in the CPS-II. Lung cancer mortality of our Japanese sample was lower among current smokers and higher among non-smokers regardless of age and sex. Current smokers in our sample had initiated smoking at an older age and smoked fewer cigarettes per day for shorter durations than those in the CPS-II sample. The

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“…However, there isn't any reason why smokers shouldn't be acquainted with the rather compelling evidence that currently exists suggesting that fish consumption or DHA supplementation could protect them provided that it is concurrently made clear that smoking cessation will be far more protective than any counter measure that might be contemplated. In the impressive Takezaki study [12] the most substantial reduction in lung cancer risk roughly an 80% reduction relative to that of subjects eating fish rarely was noted in subjects consuming 3 or more fish meals weekly. I calculate that 4 5 ounce servings of Bluefin tuna weekly would provide an intake of long -chain omega -3 averaging out to about 1.3 g daily the majority of which would be DHA.…”

Section: Resultsmentioning

confidence: 99%

“…A prospective Japanese study followed 5,885 subjects for 14 years, during which time 51 lung cancer cases developed [12]. Baseline fish intake was stratified as less than 1 time weekly, 1 or 2 times weekly and 3 or more times weekly.…”

Section: Fish Consumption May Protect Smokers From Lung Cancermentioning

confidence: 99%

DHA May Have a Profoundly Protective Impact on the Lungs of Smokers

Mf¹

2016

J Nutr Food Sci

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Evidence has accumulated over the last twenty years that smokers who frequently ingest fish are at lower risk for both chronic obstructive pulmonary disease (COPD) and lung cancer. Plasma phospholipid levels of DHA, but not EPA, have been reported to correlate inversely with risk for COPD in smokers, suggesting that DHA may be primarily responsible for the apparent protection afforded to lungs of smokers by fish consumption. Meanwhile, evidence is emerging that certain metabolites of DHA -including 4 -hydroxy hexenal (4-HHE), 17 -oxo -DHA, and resolvin D1 -can activate Nrf2 -mediated transcription of heme oxygenase -1 and other antioxidant / cytoprotective enzymes. Since the oxidant stress imposed by cigarette smoke exposure could be expected to promote peroxidation of membrane DHA and hence boost production of 4 -HHE, DHA in lung membranes may in effect up-regulate the protective feedback mechanism whereby oxidative stress provokes Nrf2 -mediated induction of cytoprotective enzymes. DHA can also give rise to the autacoid resolvin D1, which, via activation of a receptor, suppresses NFkappaB activation and the consequent production of pro-inflammatory cytokines. Resolvin D1 can also inhibit macrophage NADPH oxidase and promote an anti-inflammatory M2 phenotype in lung macrophages. Not surprisingly, inhalation of resolvin D1 has a marked anti-inflammatory impact on the lungs of mice exposed to tobacco smoke. These considerations help to rationalize the epidemiology linking fish consumption to lung health, and suggest that smokers who can't or won't quit their habit would be well advised to consume fish or DHA supplements regularly. Higher intakes of fruits and vegetables -likely in part because many of these contain Nrf2 -activating phytochemicals -likewise are associated with lower risk for COPD, and can be recommended for smokers.Keywords: COPD; Lung cancer; Fish; Docosahexaenoic acid (DHA); 4 -hydroxy hexenal; Nrf2; Resolvin D1 Fish Consumption May Protect Smokers from COPDLimited but nonetheless compelling epidemiology has linked heavy dietary consumption of fresh fish to marked decreases in risk for lung cancer and chronic obstructive pulmonary disease (COPD) among smokers. The first key evidence in this regard emerged in 1994. Shahar et al.[1] studied subjects enrolled in the prospective Atherosclerosis Risk in Communities (ARIC) study, who had received a dietary assessment and a physical exam including lung spirometry, and had been questioned regarding lung symptoms [1]. COPD was defined by three separate criteria: self -reported symptoms of chronic bronchitis, physician diagnosis of emphysema, and via spirometry (FEV1 < 65% of predicted value). When risk for COPD was compared between the first and fourth quartiles of estimated daily intake of eicosapentaenoic acid (EPA) plus docosahexaenoic acid (DHA), relative risk for COPD in the fourth quartile (mean omega-3 intake 480 mg) after appropriate multivariate adjustments was found to be 0.66 (95% CI 0.52 -0.85), 0.31 (CI 0.18 -0.52), and 0.50 (CI 0.32...

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Diet and Lung Cancer Risk From a 14-Year Population-Based Prospective Study in Japan: With Special Reference to Fish Consumption

Cited by 67 publications

References 27 publications

Effects of Omega-3 Fatty Acids on Cancer Risk

Effects of Omega-3 Fatty Acids on Cancer Risk

Lung cancer death rates by smoking status: Comparison of the Three‐Prefecture Cohort study in Japan to the Cancer Prevention Study II in the USA

DHA May Have a Profoundly Protective Impact on the Lungs of Smokers

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