Table 5.

ORs for gastric cancer and the 95% CIs according to tertile of fatty acid compositions in erythrocyte membranes among 68 cancer cases with well-differentiated adenocarcinoma and the corresponding 136 controls

ORs (95% CIs)*
Fatty acids and the indicesT1 (reference)T2T3P for trend
SFAs<51.8151.81-54.30>54.30
1.001.76 (0.65-4.74)5.35 (2.18-13.11)<0.0001
    Palmitic acid<30.5130.51-32.74>32.74
1.003.79 (1.44-9.93)4.82 (1.86-15.51)<0.005
MUFAs<18.0118.01-19.69>19.69
1.001.89 (0.77-4.63)2.02 (0.85-4.83)NS
PUFAs<25.4625.46-29.62>29.62
1.000.70 (0.33-1.47)0.26 (0.11-0.63)<0.005
    n-6 PUFAs<18.6018.60-20.74>20.74
1.001.18 (0.57-2.44)0.50 (0.22-1.23)NS
        Arachidonic acid<7.997.99-9.57>9.57
1.000.85 (0.37-1.98)0.38 (0.16-0.87)<0.05
    n-3 PUFAs<5.855.85-9.25>9.25
1.000.85 (0.41-1.75)0.11 (0.03-0.36)<0.001
    n-3 HUFAs<5.545.54-8.86>8.86
1.000.83 (0.40-1.70)0.10 (0.03-0.35)0.0005
        EPA<0.980.98-1.57>1.57
1.000.85 (0.38-1.89)0.40 (0.17-0.98)<0.05
        Docosapentaenoic acid<0.930.93-1.45>1.45
1.000.80 (0.38-1.68)0.12 (0.04-0.39)<0.001
        DHA<3.663.66-5.76>5.76
1.001.02 (0.50-2.11)0.20 (0.07-0.58)<0.01
SFAs/PUFAs<1.741.74-2.15>2.15
1.004.20 (1.49-11.87)5.57 (2.11-14.74)<0.005
    SFAs/n-3 HUFAs<5.625.62-9.35>9.35
1.005.84 (2.06-16.53)7.86 (2.47-25.02)<0.005
n-6 PUFAs/n-3 PUFAs<2.152.15-3.30>3.30
1.004.34 (1.66-11.39)5.02 (1.71-14.74)<0.05
    n-6 PUFAs/n-3 HUFAs<2.242.24-3.46>3.46
1.004.30 (1.63-11.38)5.64 (1.88-16.93)<0.005
    Arachidonic acid/DHA<1.591.59-2.22>2.22
1.002.25 (0.96-5.26)2.27 (0.87-5.92)NS
Saturation indexn-7<23.6423.64-30.80>30.80
1.001.78 (0.55-5.78)12.37 (3.67-41.47)<0.0001
Saturation indexn-9<1.151.15-1.23>1.23
1.000.37 (0.16-0.87)0.69 (0.33-1.48)NS
  • NOTE: SFAs was summed up as myristic acid, palmitic acid, and stearic acid. MUFAs was 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 was 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).