Background & Aims

We investigated associations of intake of total fats, specific dietary fats, and fats from different food sources with risk of hepatocellular carcinoma (HCC) using data from the Nurses’ Health Study (NHS) and the Health Professionals Follow-up Study (HPFS).

Methods

We analyzed data from a total of 138,483 women and men who participated in the NHS or HPFS. A validated semi-quantitative food frequency questionnaire was sent to NHS participants in 1980, 1984, 1986, and every 4 years thereafter; dietary information was collected from participants in the HPFS in 1986 and every 4 years thereafter. Multivariable hazard ratios (HRs) and 95% CIs were estimated using Cox proportional hazards regression.

Results

After an average follow-up time of 26.6 years, 160 incident HCC cases were documented. Although there was a non-significant association between total fat intake and HCC, intake of vegetable fats reduced risk of HCC (HR for the highest vs lowest quartile, 0.61; 95% CI, 0.39–0.96; P_trend = .02), but not animal or dairy fats. Replacing animal or dairy fats with an equivalent amount of vegetable fats was associated with a lower risk of HCC (HR per 1 standard deviation, 0.79; 95% CI, 0.65–0.97). Among fat subtypes, monounsaturated and polyunsaturated fatty acids, including n-3 (HR, 0.63; 95% CI, 0.41–0.96; P_trend = .14) and n-6 polyunsaturated fatty acids (HR, 0.54; 95% CI, 0.34–0.86; P_trend = .02), were inversely associated with risk of HCC. Higher ratios of monounsaturated or polyunsaturated fat to saturated fat were inversely associated with HCC risk (all P_trend ≤ .02). In addition, when replacing saturated fats with monounsaturated or polyunsaturated fats, the HR per 1 standard deviation was 0.77 (95% CI, 0.64–0.92).

Conclusions

In an analysis of data from 2 large cohort studies, we found higher intake of vegetable fats and polyunsaturated fats to be associated with lower risk of HCC. Replacing animal or dairy fats with vegetable fats, or replacing saturated fats with monounsaturated or polyunsaturated fats, was associated with reduced risk of HCC.

中文翻译：

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蔬菜或多不饱和脂肪的高膳食摄入量与肝细胞癌的风险降低有关。

背景与目标

我们使用护士健康研究 (NHS) 和卫生专业人员随访研究 (HPFS) 的数据调查了总脂肪、特定膳食脂肪和来自不同食物来源的脂肪与肝细胞癌 (HCC) 风险之间的关联。

方法

我们分析了总共 138,483 名参加 NHS 或 HPFS 的女性和男性的数据。1980 年、1984 年、1986 年以及此后每 4 年向 NHS 参与者发送了经过验证的半定量食物频率问卷；1986 年和此后每 4 年从 HPFS 的参与者那里收集饮食信息。使用 Cox 比例风险回归估计多变量风险比 (HR) 和 95% CI。

结果

在平均 26.6 年的随访时间后，记录了 160 例 HCC 病例。尽管总脂肪摄入量与 HCC 之间没有显着关联，但植物脂肪的摄入降低了 HCC 的风险（最高与最低四分位数的 HR，0.61；95% CI，0.39–0.96；P_趋势 = .02），但不是动物或乳制品脂肪。用等量的植物脂肪代替动物脂肪或乳制品脂肪与较低的 HCC 风险相关（每 1 个标准差的 HR，0.79；95% CI，0.65–0.97）。在脂肪亚型中，单不饱和和多不饱和脂肪酸，包括 n-3（HR，0.63；95% CI，0.41–0.96；P_趋势 = .14）和 n-6 多不饱和脂肪酸（HR，0.54；95% CI，0.34 –0.86；P_趋势 = .02)，与 HCC 风险呈负相关。较高的单不饱和脂肪或多不饱和脂肪与饱和脂肪的比率与 HCC 风险呈负相关（所有P_趋势≤ .02）。此外，当用单不饱和或多不饱和脂肪代替饱和脂肪时，每 1 个标准偏差的 HR 为 0.77（95% CI，0.64–0.92）。

结论

在对 2 项大型队列研究的数据进行分析时，我们发现植物脂肪和多不饱和脂肪摄入量越高，患 HCC 的风险越低。用植物脂肪代替动物脂肪或乳制品脂肪，或用单不饱和或多不饱和脂肪代替饱和脂肪，与 HCC 风险降低有关。