Fried food consumption and the risk of pancreatic cancer: A large prospective multicenter study

作者全名："Zhong, Guo-Chao; Zhu, Qian; Gong, Jian-Ping; Cai, Dong; Hu, Jie-Jun; Dai, Xin; Gong, Jun-Hua"

作者地址："[Zhong, Guo-Chao; Gong, Jian-Ping; Cai, Dong; Hu, Jie-Jun; Dai, Xin; Gong, Jun-Hua] Chongqing Med Univ, Dept Hepatobiliary Surg, Affiliated Hosp 2, Chongqing, Peoples R China; [Zhu, Qian] Chongqing Med Univ, Sch Publ Hlth & Management, Dept Epidemiol & Biostat, Chongqing, Peoples R China"

通信作者："Zhong, GC; Gong, JH (通讯作者)，Chongqing Med Univ, Dept Hepatobiliary Surg, Affiliated Hosp 2, Chongqing, Peoples R China."

来源：FRONTIERS IN NUTRITION

ESI学科分类：CLINICAL MEDICINE

WOS号：WOS:000844599200001

JCR分区：Q2

影响因子：5

年份：2022

卷号：9

期号：　

开始页：　

结束页：　

文献类型：Article

关键词：fried foods; chips; pancreatic cancer; prospective study; nutritional epidemiology

摘要："Background and aimsWhether fried food consumption is associated with the risk of pancreatic cancer remains elusive. We aimed to examine this association in a US population. MethodsA population-based cohort of 101,729 US adults was identified. Fried food consumption was assessed with a validated food frequency questionnaire. Hazard ratios (HRs) with 95% confidence intervals (CIs) were calculated. Explanatory analyses were conducted to identify main contributor(s) to the observed association. ResultsDuring an average follow-up of 8.86 years (900871.2 person-years), 402 pancreatic cancer cases occurred. High consumption of total fried foods (deep-fried plus pan-fried foods; HRquartile4 vs. 1 0.71, 95% CI 0.51-0.99, P-trend = 0.047) and deep-fried foods (HRquartile 4 vs. 1 0.64, 95% CI 0.47-0.88, P-trend = 0.011), but not pan-fried foods (HRquartile 4 vs. 1 0.98, 95% CI 0.73-1.32; P-trend = 0.815), was found to be associated with a reduced risk of pancreatic cancer in a non-linear dose-response manner, which was not modified by predefined stratification factors and persisted in sensitivity analyses. In explanatory analyses, only chip consumption was found to be inversely associated with the risk of pancreatic cancer; consistently, the initial significant associations between total fried food and deep-fried food consumption and the risk of pancreatic cancer changed to be non-significant after omitting or further adjusting for chip consumption. ConclusionConsumption of deep-fried foods, but not pan-fried foods, is inversely associated with the risk of pancreatic cancer in this US population. The role of deep-fried foods in reducing the risk of pancreatic cancer appears to be mainly attributable to chips. More studies are needed to confirm our findings in other populations and settings."

基金机构：China Postdoctoral Science Foundation; [2021M700638]

基金资助正文：This study was supported by the China Postdoctoral Science Foundation (Project no. 2021M700638).