Association between dietary fatty acid patterns and risk of oral cancer by principal component analysis

LI Yan-ni; CHEN Qing; LIN Jing; CHEN Lin; WANG Jing; QIAN Jia-wen; ZHUANG Zhao-cheng; HONG Yi-hong; YAN Ling-jun; SHI Bin; QIU Yu; LIN Li-song; ZHENG Xiao-yan; PAN Li-zhen; CHEN Fa; WANG Jing; HE Bao-chang; LIU Feng-qiong

doi:10.16462/j.cnki.zhjbkz.2021.06.013

Volume 25 Issue 6

Jul. 2021

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Article Navigation > CHINESE JOURNAL OF DISEASE CONTROL & PREVENTION > 2021 > 25(6): 692-697

LI Yan-ni, CHEN Qing, LIN Jing, CHEN Lin, WANG Jing, QIAN Jia-wen, ZHUANG Zhao-cheng, HONG Yi-hong, YAN Ling-jun, SHI Bin, QIU Yu, LIN Li-song, ZHENG Xiao-yan, PAN Li-zhen, CHEN Fa, WANG Jing, HE Bao-chang, LIU Feng-qiong. Association between dietary fatty acid patterns and risk of oral cancer by principal component analysis[J]. CHINESE JOURNAL OF DISEASE CONTROL & PREVENTION, 2021, 25(6): 692-697. doi: 10.16462/j.cnki.zhjbkz.2021.06.013

Citation:

LI Yan-ni, CHEN Qing, LIN Jing, CHEN Lin, WANG Jing, QIAN Jia-wen, ZHUANG Zhao-cheng, HONG Yi-hong, YAN Ling-jun, SHI Bin, QIU Yu, LIN Li-song, ZHENG Xiao-yan, PAN Li-zhen, CHEN Fa, WANG Jing, HE Bao-chang, LIU Feng-qiong. Association between dietary fatty acid patterns and risk of oral cancer by principal component analysis[J]. CHINESE JOURNAL OF DISEASE CONTROL & PREVENTION, 2021, 25(6): 692-697. doi: 10.16462/j.cnki.zhjbkz.2021.06.013

Citation:

LI Yan-ni, CHEN Qing, LIN Jing, CHEN Lin, WANG Jing, QIAN Jia-wen, ZHUANG Zhao-cheng, HONG Yi-hong, YAN Ling-jun, SHI Bin, QIU Yu, LIN Li-song, ZHENG Xiao-yan, PAN Li-zhen, CHEN Fa, WANG Jing, HE Bao-chang, LIU Feng-qiong. Association between dietary fatty acid patterns and risk of oral cancer by principal component analysis[J]. CHINESE JOURNAL OF DISEASE CONTROL & PREVENTION, 2021, 25(6): 692-697. doi: 10.16462/j.cnki.zhjbkz.2021.06.013

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Association between dietary fatty acid patterns and risk of oral cancer by principal component analysis

doi: 10.16462/j.cnki.zhjbkz.2021.06.013

1.
Department of Epidemiology and Health Statistics, School of Public Health, Fujian Medical University, Fuzhou 350108, China
2.
Department of Stomatology, The first Affiliated Hospital of Fujian Medical University, Fuzhou 350004, China
3.
The Center of Experiment, School of Public Health, Fujian Medical University, Fuzhou 350108, China

LI Yan-ni and CHEN Qing contributed equally to this article

Funds:

Youth Program of National Natural Science Foundation of China 81503171

More Information

Corresponding author: LIU Feng-qiong, E-mail: lfq@fjmu.edu.cn
Received Date: 2020-09-04
Rev Recd Date: 2020-11-09
Publish Date: 2021-06-10

Abstract

Abstract

Objective To explore the relationship between dietary fatty acid patterns and the risk of oral cancer. Methods A case-control study including 225 cases newly diagnosed as primary oral cancer was performed at the First Affiliated Hospital of Fujian Medical University from November 14 2013 to March 21 2019. At the same time, 524 controls were recruited from the same hospital. Principal component analysis was utilized to construct the main dietary fatty acid patterns of local residents. Unconditional Logistic regression analysis model was used to explore the association between dietary fatty acid patterns and oral cancer. Adjusted odds ratio (OR) and corresponding 95% confidence interval (CI) were calculated. Results Six dietary fatty acid patterns were extracted by principal component analysis. Pattern 6 (characterized by hexaoic acid and tridecanoic acid), which accounts for the largest proportion of the population, was used as the reference group. Compared with pattern 6, the adjusted OR (95% CI) values of pattern 1 (characterized by long-chain saturated fatty acids and monounsaturated fatty acids) and pattern 2 (characterized by medium-chain saturated fatty acids and polyunsaturated fatty acids) were 0.47 (95% CI: 0.25-0.86) and 0.45(95% CI: 0.21-0.98), respectively. No statistically significant associations were observed between other patterns and the risk of oral cancer (all P>0.05). Conclusions Compared with pattern 6 (characterized by hexaoic acid, tridecanoic acid and eicotrienoic acid), pattern 1 (characterized by long-chain saturated fatty acids and monounsaturated fatty acids) and pattern 2 (characterized by medium-chain saturated fatty acids and polyunsaturated fatty acids) are negatively correlated with the risk of oral cancer, which suggest some particular dietary fatty acids patterns may reduce the risk of oral cancer.
- Dietary fatty acid patterns,
- Oral cancer,
- Principal component analysis,
- Case-control study

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References(27)

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