Table 3.

ORs for gastric cancer and the 95% CIs according to tertile of fatty acid compositions in erythrocyte membranes among all cases (n = 179) and the corresponding controls (n = 357)

ORs (95% CI)*
Fatty acids and the indicesT1 (reference)T2T3Ptrend
SFAs<52.4552.45-55.76>55.76
1.001.86 (1.10-3.15)2.33 (1.39-3.90)<0.005
    Palmitic acid<30.5530.55-32.88>32.88
1.003.46 (1.95-6.14)3.14 (1.77-5.70)<0.001
MUFAs<18.2418.24-19.58>19.58
1.000.90 (0.55-1.48)1.19 (0.74-1.91)NS
PUFAs<24.9024.90-28.99>28.99
1.000.94 (0.61-1.45)0.47 (0.28-0.80)<0.01
    n-6 PUFAs<18.7418.74-20.66>20.66
1.000.90 (0.58-1.41)0.68 (0.43-1.10)NS
        Arachidonic acid<7.837.83-9.10>9.10
1.000.65 (0.40-1.04)0.79 (0.50-1.26)NS
    n-3 PUFAs<5.925.92-8.29>8.29
1.000.89 (0.58-1.37)0.37 (0.21-0.64)<0.001
    n-3 HUFAs<5.615.61-7.98>7.98
1.000.95 (0.62-1.47)0.39 (0.23-0.68)<0.005
        EPA<0.980.98-1.47>1.47
1.000.63 (0.39-1.00)0.64 (0.40-1.03)NS
        Docosapentaenoic acid<0.850.85-1.29>1.29
1.001.12 (0.74-1.69)0.32 (0.18-0.56)0.0005
        DHA<3.703.70-5.23>5.23
1.000.90 (0.59-1.39)0.47 (0.28-0.79)<0.01
SFAs/PUFAs<1.801.80-2.24>2.24
1.001.99 (1.19-3.33)2.12 (1.27-3.54)<0.05
    SFAs/n-3 HUFAs<6.306.30-9.20>9.20
1.002.63 (1.54-4.50)3.10 (1.78-5.39)<0.001
n-6 PUFAs/n-3 PUFAs<2.442.44-3.32>3.32
1.002.48 (1.32-3.81)2.15 (1.25-3.70)<0.05
    n-6 PUFAs/n-3 HUFAs<2.552.55-3.51>3.51
1.001.74 (1.04-2.94)1.87 (1.10-3.19)<0.05
    Arachidonic acid/DHA<1.681.68-2.24>2.24
1.002.52 (1.47-4.34)2.38 (1.34-4.20)<0.05
Saturation index n-7<23.7423.74-30.89>30.89
1.003.09 (1.52-6.31)12.07 (5.85-24.94)<0.0001
Saturation index n-9<1.151.15-1.25>1.25
1.000.40 (0.24-0.65)0.59 (0.36-0.96)<0.05
  • NOTE: SFAs were summed up as myristic acid, palmitic acid, and stearic acid. MUFAs were summed up as palmitoleic acid and oleic acid. PUFAs were summed up as the following: n-6 PUFAs and n-3 PUFAs. n-6 PUFAs were summed up as linoleic acid, γ-linolenic acid, dihomo-γ-linolenic acid, and arachidonic acid. n-3 PUFAs were summed up as α-linolenic acid and n-3 HUFAs. n-3 HUFAs were summed up as EPA, docosapentaenoic acid, and DHA. Saturation indices n-7 and n-9 were meant as the ratios of palmitic acid/palmitoleic acid and stearic acid/oleic acid, respectively.

    Abbreviation: NS, not significant.

  • * Adjusted for BMI, family history of gastric cancer, smoking habit, green-yellow vegetables intake (g/1,000 kcal), other vegetables intake (g/1,000 kcal), fruit intake (g/1,000 kcal), sodium intake (mg/1,000 kcal), and green tea consumption (times/d).