John Kennerson
2015-02-14 14:43:04 UTC
Cancer Prev Res (Phila). 2014 Jul;7(7):766-76. doi:
10.1158/1940-6207.CAPR-13-0349. Epub 2014 May 13.
Prostatic and dietary omega-3 fatty acids and prostate cancer progression during
active surveillance.
Moreel X(1), Allaire J(1), Léger C(1), Caron A(1), Labonté MÈ(2), Lamarche B(2),
Julien P(3), Desmeules P(4), Têtu B(4), Fradet V(5).
The association between omega-3 (ω-3) fatty acids and prostate cancer has been
widely studied. However, little is known about the impact of prostate tissue
fatty acid content on prostate cancer progression. We hypothesized that compared
with the estimated dietary ω-3 fatty acids intake and the ω-3 fatty acids levels
measured in red blood cells (RBC), the prostate tissue ω-3 fatty acid content is
more strongly related to prostate cancer progression. We present the initial
observations from baseline data of a phase II clinical trial conducted in a
cohort of 48 untreated men affected with low-risk prostate cancer, managed under
active surveillance. These men underwent a first repeat biopsy session within 6
months after the initial diagnosis of low-risk prostate cancer, at which time 29%
of the men had progressed from a Gleason score of 6 to a Gleason score of 7. At
the first repeat biopsy session, fatty acid levels were assessed with a
food-frequency questionnaire, and determined in the RBC and in the prostate
tissue biopsy. We found that eicosapentaenoic acid (EPA) was associated with a
reduced risk of prostate cancer progression when measured directly in the
prostate tissue. Thus, this initial interim study analysis suggests that prostate
tissue ω-3 fatty acids, especially EPA, may be protective against prostate cancer
progression in men with low-risk prostate cancer.
©2014 American Association for Cancer Research.
PMID: 24824038 [PubMed - indexed for MEDLINE]
10.1158/1940-6207.CAPR-13-0349. Epub 2014 May 13.
Prostatic and dietary omega-3 fatty acids and prostate cancer progression during
active surveillance.
Moreel X(1), Allaire J(1), Léger C(1), Caron A(1), Labonté MÈ(2), Lamarche B(2),
Julien P(3), Desmeules P(4), Têtu B(4), Fradet V(5).
The association between omega-3 (ω-3) fatty acids and prostate cancer has been
widely studied. However, little is known about the impact of prostate tissue
fatty acid content on prostate cancer progression. We hypothesized that compared
with the estimated dietary ω-3 fatty acids intake and the ω-3 fatty acids levels
measured in red blood cells (RBC), the prostate tissue ω-3 fatty acid content is
more strongly related to prostate cancer progression. We present the initial
observations from baseline data of a phase II clinical trial conducted in a
cohort of 48 untreated men affected with low-risk prostate cancer, managed under
active surveillance. These men underwent a first repeat biopsy session within 6
months after the initial diagnosis of low-risk prostate cancer, at which time 29%
of the men had progressed from a Gleason score of 6 to a Gleason score of 7. At
the first repeat biopsy session, fatty acid levels were assessed with a
food-frequency questionnaire, and determined in the RBC and in the prostate
tissue biopsy. We found that eicosapentaenoic acid (EPA) was associated with a
reduced risk of prostate cancer progression when measured directly in the
prostate tissue. Thus, this initial interim study analysis suggests that prostate
tissue ω-3 fatty acids, especially EPA, may be protective against prostate cancer
progression in men with low-risk prostate cancer.
©2014 American Association for Cancer Research.
PMID: 24824038 [PubMed - indexed for MEDLINE]