• Sahar Yammine, Inge Huybrechts, Carine Biessy, Laure Dossus, Elom K Aglago, Sabine Naudin, Pietro Ferrari, Elisabete Weiderpass, Anne Tjønneland, Louise Hansen, Kim Overvad, Francesca R Mancini, Marie-Christine Boutron-Ruault, Marina Kvaskoff, Renée T Fortner, Rudolf Kaaks, Matthias B Schulze, Heiner Boeing, Antonia Trichopoulou, Anna Karakatsani, Carlo La Vecchia, Vassiliki Benetou, Giovanna Masala, Vittorio Krogh, Amalia Mattiello, Alessandra Macciotta, Inger T Gram, Guri Skeie, Jose R Quirós, Antonio Agudo, Maria-José Sánchez, Maria-Dolores Chirlaque, Eva Ardanaz, Leire Gil, Hanna Sartor, Isabel Drake, Annika Idahl, Eva Lundin, Dagfinn Aune, Heather Ward, Melissa A Merritt, Naomi E Allen, Marc J Gunter, and Véronique Chajès.
• International Agency for Research on Cancer, World Health Organization, Lyon, France.
• Cancer Epidemiol. Biomarkers Prev. 2020 Sep 1; 29 (9): 1739-1749.

BackgroundFatty acids impact obesity, estrogens, and inflammation, which are risk factors for ovarian cancer. Few epidemiologic studies have investigated the association of fatty acids with ovarian cancer.MethodsWithin the European Prospective Investigation into Cancer and Nutrition (EPIC), 1,486 incident ovarian cancer cases were identified. Cox proportional hazard models with adjustment for ovarian cancer risk factors were used to estimate HRs of ovarian cancer across quintiles of intake of fatty acids. False discovery rate was computed to control for multiple testing. Multivariable conditional logistic regression models were used to estimate ORs of ovarian cancer across tertiles of plasma fatty acids among 633 cases and two matched controls in a nested case-control analysis.ResultsA positive association was found between ovarian cancer and intake of industrial trans elaidic acid [HR comparing fifth with first quintileQ5-Q1 = 1.29; 95% confidence interval (CI) = 1.03-1.62; P trend = 0.02, q-value = 0.06]. Dietary intakes of n-6 linoleic acid (HRQ5-Q1 = 1.10; 95% CI = 1.01-1.21; P trend = 0.03) and n-3 α-linolenic acid (HRQ5-Q1 = 1.18; 95% CI = 1.05-1.34; P trend = 0.007) from deep-frying fats were also positively associated with ovarian cancer. Suggestive associations were reported for circulating elaidic (OR comparing third with first tertileT3-T1 = 1.39; 95% CI = 0.99-1.94; P trend = 0.06) and α-linolenic acids (ORT3-T1 = 1.30; 95% CI = 0.98-1.72; P trend = 0.06).ConclusionsOur results suggest that higher intakes and circulating levels of industrial trans elaidic acid, and higher intakes of linoleic acid and α-linolenic acid from deep-frying fat, may be associated with greater risk of ovarian cancer.ImpactIf causal, eliminating industrial trans-fatty acids could offer a straightforward public health action for reducing ovarian cancer risk.©2020 American Association for Cancer Research.

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