Prostate cancer risk and consumption of fish oils: a dietary biomarker-based case–control study
1999
Prostate Cancer Risk and Fish Oils
Sample size: 797
publication
Evidence: moderate
Author Information
Author(s): Norrish A E, Skeaff C M, Arribas G L B, Sharpe S J, Jackson R T
Primary Institution: University of Auckland
Hypothesis
Does the intake of fish oils reduce the risk of prostate cancer?
Conclusion
Higher levels of EPA and DHA in erythrocytes are associated with a reduced risk of prostate cancer.
Supporting Evidence
- Reduced prostate cancer risk was associated with high erythrocyte phosphatidylcholine levels of EPA.
- Reduced prostate cancer risk was associated with high erythrocyte phosphatidylcholine levels of DHA.
- These findings support previous experimental studies suggesting dietary fish oils may lower prostate cancer risk.
Takeaway
Eating fish oils might help lower the chances of getting prostate cancer.
Methodology
Population-based case–control study examining erythrocyte biomarkers of EPA and DHA.
Participant Demographics
317 prostate cancer cases and 480 age-matched community controls from Auckland, New Zealand.
Statistical Information
Confidence Interval
0.37–0.95 for EPA; 0.39–0.98 for DHA
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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