Intake of Omega-3 and Omega-6 fatty acids and risk of basal and squamous cell carcinomas of the skin: a longitudinal community-based study in Australian adults

Wallingford, Sarah C., van As, Josephina A., Hughes, Maria Celia, Ibiebele, Torukiri I., Green, Adele C. and van der Pols, Jolieke C. (2012) Intake of Omega-3 and Omega-6 fatty acids and risk of basal and squamous cell carcinomas of the skin: a longitudinal community-based study in Australian adults. Nutrition and Cancer-An International Journal, 64 7: 982-990. doi:10.1080/01635581.2012.713540

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Author Wallingford, Sarah C.
van As, Josephina A.
Hughes, Maria Celia
Ibiebele, Torukiri I.
Green, Adele C.
van der Pols, Jolieke C.
Total Author Count Override 6
Title Intake of Omega-3 and Omega-6 fatty acids and risk of basal and squamous cell carcinomas of the skin: a longitudinal community-based study in Australian adults
Journal name Nutrition and Cancer-An International Journal   Check publisher's open access policy
ISSN 0163-5581
1532-7914
Publication date 2012-10-01
Year available 2012
Sub-type Article (original research)
DOI 10.1080/01635581.2012.713540
Volume 64
Issue 7
Start page 982
End page 990
Total pages 9
Place of publication Philadelphia, PA, United States
Publisher Routledge
Collection year 2013
Language eng
Formatted abstract
Intake of omega-3 and omega-6 fatty acids may modify the risk of basal and squamous cell carcinoma of the skin (BCC and SCC), but population-based evidence is limited and inconsistent. We examined prospectively associations between intake of omega-3 and omega-6 fatty acids estimated from food frequency questionnaires and BCC and SCC incidence among 1322 randomly selected adults in Nambour, Australia. Relative risks (RR) and 95% confidence intervals (CI) were estimated based on histologically confirmed tumors diagnosed between 1997 and 2007. Incidence of BCC was lowest in the middle third of both total omega-6 intake (RRmv.adj = 0.74, 95% CI = 0.56–0.97) and linoleic acid intake (RRmv.adj = 0.75, 95% CI = 0.57–0.99) compared with the lowest third of intake. Evidence for associations with SCC was weak, though persons with arachidonic acid intake in the middle third had a marginally increased risk of SCC (RRmv.adj = 1.42, 95% CI = 1.00–2.02). Consumption of omega-3 fatty acids was not associated with subsequent skin cancer risk. Suggestion that intake of arachidonic acid may be associated with increased SCC incidence and total omega-6 with reduced BCC from our study is still highly uncertain and may be due to chance. These data do not support an association between these fatty acids and risk of BCC or SCC.
Keyword Food intake
Eicosapentaenoic acid
Cancer
Population
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2013 Collection
School of Public Health Publications
 
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