Excessive fat intake bad for the prostate
High intake levels of dietary fat contribute to an increased risk of developing prostate cancer (PCa), according to data from the San Antonio Biomarkers of Risk (SABOR) study.
The present analysis included 1,903 men participating in SABOR, among whom 229 developed PCa over a median follow-up of 8.9 years.
Compared with noncancer controls, PCa patients were older (mean age, 61.68 vs 58.68 years; p<0.001), had higher prostate-specific antigen (PSA; mean, 2.37 vs 1.29 ng/mL; p<0.001), lower body mass index (mean, 27.15 vs 28.26 kg/m2; p=0.002), and more likely to have a family history of PCa (39.7 percent vs 21.4 percent; p<0.001) and abnormal prostate exam (30.1 percent vs 16.3 percent; p<0.001) at baseline.
Analysis of food and nutrient intakes obtained using the Food Frequency Questionnaire revealed PCa risk to have positive associations with increased caloric intake of total saturated fatty acids (hazard ratio [HR], 1.19, 1.07–1.32; p=0.001) and total trans fatty acids (HR, 1.21, 1.08–1.35; p<0.001).
Meanwhile, there was a trend toward an elevated PCa risk with increasing intake of monounsaturated fatty acid (MUFA; HR per quintile, 1.14, 1.03–1.27) and cholesterol (HR per quintile, 1.13, 1.02–1.26).
These data provide further evidence that intake of dietary fat is an important predictor of PCa risk and that dietary modification of fatty acid intake may reduce this risk, according to researchers. In light of a renewed interest in PCa screening particularly for patients at high risk, dietary modification could be considered as a prevention strategy.
Potential mechanisms underlying the association between dietary fat intake and PCa risk involve the oxidative stress generated during fat metabolism and induction of prostatic inflammation. [Cancer Epidemiol 2011;35:353-361; Cancer Prev Res 2011;4:1590-1598; Prostate 2012;72:233-243]