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Animal Fats Reduce the Risk of Pancreatic Cancer
Nkondjock A, Krewski D, Johnson KC, Ghadirian P. Specific fatty acid intake and the risk of pancreatic cancer in Canada. Br J Cancer. 2005; 92: 971-977.
Epidemiology Research Unit, Research Centre, Centre hospitalier de l'Universite de Montreal (CHUM)-Hotel-Dieu, Montreal, QC, Canada [2] 2McLaughlin Centre for Population Health Risk Assessment, Institute of Population Health, University of Ottawa, Ottawa, ON, Canada.
ABSTRACT
The possible association of specific fatty acid (FA) intake and pancreatic cancer risk was investigated in a population-based case-control study of 462 histologically confirmed cases and 4721 frequency-matched controls in eight Canadian provinces between 1994 and 1997.
Dietary intake was assessed by means of a self-administered food frequency questionnaire.
Unconditional logistic regression was used to assess associations between dietary FAs and pancreatic cancer risk.
After adjustment for age, province, body mass index, smoking, educational attainment, fat and total energy intake, statistically significant inverse associations were observed between pancreatic cancer risk and palmitate (odds ratios (ORs)=0.73; 95% confidence intervals (CIs) 0.56-0.96; P-trend=0.02), stearate (OR=0.70; 95% CI 0.51-0.94; P-trend=0.04), oleate (OR=0.75; 95% CI 0.55-1.02; P-trend=0.04), saturated FAs (OR=0.67; 95% CI 0.50-0.91; P-trend=0.01), and monounsaturated FAs (OR=0.72; 95% CI 0.53-0.98; P-trend=0.02), when comparing the highest quartile of intake to the lowest.
Significant interactions were detected between body mass index and both saturated and monounsaturated FAs, with a markedly reduced risk associated with intake of stearate (OR=0.36; 95% CI 0.18-0.70; P-trend=0.001), oleate (OR=0.36; 95% CI 0.19-0.72; P-trend=0.002), saturated FAs (OR=0.35; 95% CI 0.18-0.67; P-trend=0.002), and monounsaturated FAs (OR=0.32; 95% CI 0.16-0.63; P-trend &ly;0.0001) among subjects who are obese.
The results suggest that substituting polyunsaturated FAs with saturated or monounsaturated FAs may reduce pancreatic cancer risk, independently of total energy intake, particularly among obese subjects.
www.bjcancer.com
COMMENT: All the fatty acids found to reduce the risk of pancreatic cancer in this study are only found together in animal fats, where they are abundant together. For example:
Beef fat is:
26.9% Palmitic acid
13.0% Stearic acid
42.0% Oleic acid
44.9% saturated
50.9% mono-unsaturated
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Lamb fat is:
24.2% Palmitic acid
20.9% Stearic acid
38.2% Oleic acid
52.1% saturated
40.6% mono-unsaturated
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Butter is:
25.3% Palmitic acid
9.2% Stearic acid
29.6% Oleic acid
60.2% saturated
33.6% mono-unsaturated
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Lard is:
27.0% Palmitic acid
14.0% Stearic acid
44.0% Oleic acid
43.0% saturated
47.0% mono-unsaturated
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It is sheer stupidity to cut the fat off meat, and exchange butter and lard for polyunsaturated margarine and cooking oils, and then expect to be healthy.
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