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Annals of Oncology Advance Access originally published online on May 22, 2009
Annals of Oncology 2009 20(8):1434-1438; doi:10.1093/annonc/mdp009
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© The Author 2009. Published by Oxford University Press on behalf of the European Society for Medical Oncology. All rights reserved. For permissions, please email: journals.permissions@oxfordjournals.org

epidemiology

Macronutrients, fatty acids and cholesterol intake and stomach cancer risk

E. Lucenteforte1,*, C. Bosetti1, S. Gallus1, P. Bertuccio1, C. Pelucchi1, A. Tavani1, C. La Vecchia1,2 and E. Negri1

1 Department of Epidemiology, Mario Negri Institute for Pharmacological Research
2 Institute of Medical Statistics and Biometry "Giulio A. Maccacaro", University of Milan, Milan, Italy

* Correspondence to: Dr E. Lucenteforte, Department of Epidemiology, Mario Negri Institute for Pharmacological Research, Via Giuseppe La Masa 19, 20156 Milan, Italy. Tel: +39-0239014652; Fax: +39-0233200231; E-mail: lucenteforte{at}marionegri.it

Background: Several case–control studies have examined the association between intake of selected macronutrients and stomach cancer, with inconsistent results regarding total energy, proteins, carbohydrates and fats.

Materials and methods: We considered the relation between total energy, various macronutrients and fatty acids and gastric cancer using data from a case–control study conducted in northern Italy. Cases were 230 patients with incident, histologically confirmed stomach cancer. Controls were 547 frequency-matched patients, admitted to the same hospitals as cases for a wide spectrum of acute, non-neoplastic conditions. Logistic regression models conditioned on age and sex and adjusted for selected covariates were used to estimate the odds ratios (ORs) of stomach cancer.

Results: The multivariate ORs were 0.65 [95% confidence interval (CI) 0.43–0.98] for the highest versus lowest tertile of vegetable fats and 0.66 (95% CI 0.44–0.97) for polyunsaturated fatty acids. No significant association was found for proteins, sugars, starch, total and animal fats, saturated and monounsaturated fatty acids and cholesterol.

Conclusion: In conclusion, our study indicates that selected vegetable fats have a favorable effect on stomach cancer risk.

Key words: case–control study, diet, dietary fats, stomach cancer

Received for publication July 1, 2008. Revision received November 26, 2008. Accepted for publication January 8, 2009.


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