VEGETABLE FATS SLASH PROSTATE CANCER DEATH RISK BY 26%
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SAN FRANCISCO—Replacing 10% of calories from carbohydrates with healthy vegetable fats, such as such as olive and canola oils, nuts, seeds and avocado, is associated with a 29% lower risk of lethal prostate cancer and a 26% lower risk of death from all-cause mortality in men, according to a report published online by JAMA Internal Medicine.
Nearly 2.5 million men in the United States currently live with prostate cancer and another quarter-million men are expected to be diagnosed this year. One in six men in the U.S. will be diagnosed with the disease during their lifetime, yet little is known about the association between diet after diagnosis and prostate cancer progression and overall mortality.
Erin L. Richman, Sc.D., of the University of California, San Francisco, and colleagues at UCSF examined fat intake after a diagnosis of prostate cancer in relation to lethal prostate cancer and all-cause mortality. The study included 4,577 men diagnosed with nonmetastatic prostate cancer between 1986 and 2010 who were enrolled in the Health Professionals Follow-up Study.
Researchers noted 315 lethal prostate cancer events and 1,064 deaths during a median (midpoint) follow-up of 8.4 years. Replacing 10% of calories from carbohydrates with vegetable fat was associated with a 29% lower risk of lethal prostate cancer and a 26% lower risk of death from all-cause mortality, according to the study results.
“In this prospective analysis, vegetable fat intake after diagnosis was associated with a lower risk of lethal prostate cancer and all-cause mortality," the researchers said, adding oils and nuts were among the top sources of vegetable fats in the study population.
Crude rates of lethal prostate cancer (per 1,000 person-years) comparing the highest and lowest quintiles of fat intake were: 7.6 vs. 7.3 for saturated; 6.4 vs. 7.2 for monounsaturated; 5.8 vs. 8.2 for polyunsaturated; 8.7 vs. 6.1 for trans; 8.3 vs. 5.7 for animal; and 4.7 vs. 8.7 for vegetable fat. For all-cause mortality, crude death rates (per 1,000 person-years) comparing the highest and lowest quintiles of fat intake were: 28.4 vs. 21.4 for saturated; 20.0 vs. 23.7 for monounsaturated; 17.1 vs. 29.4 for polyunsaturated; 32.4 vs. 17.1 for trans; 32.0 vs. 17.2 for animal; and 15.4 vs. 32.7 for vegetable fat, according to the study results.
“Overall, our findings support counseling men with prostate cancer to follow a heart-healthy diet in which carbohydrate calories are replaced with unsaturated oils and nuts to reduce the risk of all-cause mortality. … The potential benefit of vegetable fat consumption for prostate cancer-specific outcomes merits further research," the authors conclude.
Interestingly, the findings support evidence from a different study published in the Journal of the Academy of Nutrition and Dietetics that concluded no link exists between vegetable oil consumption and circulating indicators of inflammation that are often associated with diseases, such as heart disease, cancer, asthma and arthritis. The researchers conducted one of the most thorough studies on linoleic acid—an omega-6 fatty acid that is a major component of most vegetable oils—questioning whether this fatty acid promotes inflammation in humans. When the evidence from numerous clinical trials was gathered and examined, they said it was clear that linoleic acid consumption did not promote inflammation in healthy people.
(JAMA Intern Med. Published online June 10, 2013. doi:10.1001/jamainternmed.2013.6536. Available pre-embargo to the media at http://media.jamanetwork.com.)
Nearly 2.5 million men in the United States currently live with prostate cancer and another quarter-million men are expected to be diagnosed this year. One in six men in the U.S. will be diagnosed with the disease during their lifetime, yet little is known about the association between diet after diagnosis and prostate cancer progression and overall mortality.
Erin L. Richman, Sc.D., of the University of California, San Francisco, and colleagues at UCSF examined fat intake after a diagnosis of prostate cancer in relation to lethal prostate cancer and all-cause mortality. The study included 4,577 men diagnosed with nonmetastatic prostate cancer between 1986 and 2010 who were enrolled in the Health Professionals Follow-up Study.
Researchers noted 315 lethal prostate cancer events and 1,064 deaths during a median (midpoint) follow-up of 8.4 years. Replacing 10% of calories from carbohydrates with vegetable fat was associated with a 29% lower risk of lethal prostate cancer and a 26% lower risk of death from all-cause mortality, according to the study results.
“In this prospective analysis, vegetable fat intake after diagnosis was associated with a lower risk of lethal prostate cancer and all-cause mortality," the researchers said, adding oils and nuts were among the top sources of vegetable fats in the study population.
Crude rates of lethal prostate cancer (per 1,000 person-years) comparing the highest and lowest quintiles of fat intake were: 7.6 vs. 7.3 for saturated; 6.4 vs. 7.2 for monounsaturated; 5.8 vs. 8.2 for polyunsaturated; 8.7 vs. 6.1 for trans; 8.3 vs. 5.7 for animal; and 4.7 vs. 8.7 for vegetable fat. For all-cause mortality, crude death rates (per 1,000 person-years) comparing the highest and lowest quintiles of fat intake were: 28.4 vs. 21.4 for saturated; 20.0 vs. 23.7 for monounsaturated; 17.1 vs. 29.4 for polyunsaturated; 32.4 vs. 17.1 for trans; 32.0 vs. 17.2 for animal; and 15.4 vs. 32.7 for vegetable fat, according to the study results.
“Overall, our findings support counseling men with prostate cancer to follow a heart-healthy diet in which carbohydrate calories are replaced with unsaturated oils and nuts to reduce the risk of all-cause mortality. … The potential benefit of vegetable fat consumption for prostate cancer-specific outcomes merits further research," the authors conclude.
Interestingly, the findings support evidence from a different study published in the Journal of the Academy of Nutrition and Dietetics that concluded no link exists between vegetable oil consumption and circulating indicators of inflammation that are often associated with diseases, such as heart disease, cancer, asthma and arthritis. The researchers conducted one of the most thorough studies on linoleic acid—an omega-6 fatty acid that is a major component of most vegetable oils—questioning whether this fatty acid promotes inflammation in humans. When the evidence from numerous clinical trials was gathered and examined, they said it was clear that linoleic acid consumption did not promote inflammation in healthy people.
(JAMA Intern Med. Published online June 10, 2013. doi:10.1001/jamainternmed.2013.6536. Available pre-embargo to the media at http://media.jamanetwork.com.)
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