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American Journal of Clinical Nutrition, Vol. 73, No. 4, 815-820, April 2001
© 2001 American Society for Clinical Nutrition

ORIGINAL RESEARCH COMMUNICATIONS

Assessing the effect of fatty acids on prostate carcinogenesis in humans: does self-reported dietary intake rank prostatic exposure correctly?1,2,3

Vincent L Freeman, Mohsen Meydani, Sherri Yong, Joseph Pyle, Ramon Durazo-Arvizu, Youlian Liao, Robert C Flanigan and W Bedford Waters

1 From the Midwest Center for Health Services and Policy Research, Department of Veterans Affairs, Edward Hines, Jr. Hospital, Hines, IL; the Departments of Preventive Medicine and Epidemiology, Surgical Pathology, and Urology, Loyola University Stritch School of Medicine, Maywood, IL; and the Vascular Biology Laboratory, Jean Mayer US Department of Agriculture Human Nutrition Research Center on Aging at Tufts University, Boston.

Background: Dietary fatty acids may influence prostate carcinogenesis. Although the standard for assessing dietary effects in humans is the semiquantitative food-frequency questionnaire, the extent to which self-reported intake correctly ranks prostatic exposure is unknown.

Objective: The objective was to examine the correlation between reported intakes of different fatty acids and their concentrations in prostate tissue.

Design: This was a cross-sectional study of 52 men undergoing surgical resection of the prostate gland. Usual dietary intake of saturated, total unsaturated, oleic, and linoleic fatty acids over the previous year was estimated with use of a 122-item version of the Health Habits and History Questionnaire. Concentrations in prostate tissue were measured directly by use of gas chromatography in healthy tissue collected at the time of surgery and were expressed as a percentage of total fatty acids. Correlations with 4 measures of dietary intake [g/d, g/d adjusted for total daily energy intake, % of total fat (as g/d), and % of total energy] were evaluated by Spearman's rank-order correlation coefficients.

Results: Linoleic acid concentrations in prostate tissue were significantly correlated with dietary intake expressed as g/d adjusted for total energy [r = 0.29 (95% CI: 0.03, 0.49), P = 0.04], % of total fat [r = 0.36 (0.14, 0.550), P = 0.008], and % of total energy [r = 0.28 (0.04, 0.49), P = 0.042], but not as g/d. Although mean concentrations of saturated, total unsaturated, and oleic fatty acids in prostate tissue resembled mean intakes for the group, prostatic concentrations did not correlate with individual intakes.

Conclusion: Self-reported intake of fatty acids is a satisfactory marker of prostatic exposure at the group level, but, with the exception of linoleic acid, does not correctly rank individuals with respect to intensity of exposure.

Key Words: Fatty acids • dietary intake • prostate tissue • correlation • prostatic neoplasms • risk factors • men • prostate cancer • food-frequency questionnaire






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