Association between dietary intake of fatty acids and colorectal cancer, a case-control study

Background

The association of dietary fat and colorectal cancer (CRC) was frequently reported. However, few studies assessed the effects of different types of dietary fats on CRC. This study aimed to investigate the association between intakes of different types of dietary fatty acids with colorectal cancer risk.

Methods

This case-control study was conducted on 480 participants including 160 CRC cases and 320 healthy controls in Firoozgar Hospital, Tehran, Iran. The intake of dietary fatty acids of the participants was assessed using a semi quantitative food frequency questionnaire (FFQ).

Results

The mean intake of cholesterol (273.07 ± 53.63 vs. 254.17 ± 61.12, P = 0.001), polyunsaturated fatty acids (PUFA) (16.54 ± 4.20 vs. 15.41 ± 4.44, P = 0.012), and calorie (2,568.76 ± 404.48 vs. 2,493.38 ± 176.03, P = 0.006) was higher and the mean intake of oleic acid (5.59 ± 3.17 vs. 8.21 ± 5.46) and linoleic acid (6.03 ± 3.44 vs. 7.02 ± 4.08, P = 0.01) was lower in the case group compared to the control group. An inverse association was found between colorectal cancer (CRC) and dietary intake of oleic acid (OR: 0.85, CI 95% 0.80–0.90, P = 0.001), linoleic acid (OR: 0.85, CI 95% 0.78–0.93, P = 0.001), and α-linolenic acid (OR: 0.75, CI 95% 0.57–0.98, P = 0.04). The association remained significant after adjusting for age and sex, sleep, smoking, and alcohol consumption, and BMI.

Conclusions

The results of this study support a protective effect of oleic acid, linoleic acid, and α-linolenic acid against CRC. Further longitudinal studies are warranted to confirm these results.

The Association Between Different Types of Dietary Carbohydrates and Colorectal Cancer: A Case-Control Study

Background

Several factors such as genetics and dietary intake are involved in the development of colorectal cancer (CRC). Higher intake of dietary carbohydrates may be associated with an increased risk of CRC. This study aimed to investigate the association between different types of dietary carbohydrates and CRC.

Methods

This hospital-based case–control study was carried out from June 2020 to May 2021 on 480 randomly selected participants including 160 CRC patients and 320 healthy controls aged 35–70 years in Firoozgar hospital, Tehran, Iran. Dietary intake was assessed using Food Frequency Questionnaire (FFQ). Nutritionist IV software was used to determine the intake of calorie and various forms of dietary carbohydrates including total carbohydrate, simple sugar, glucose, fructose, galactose, sucrose, lactose, and maltose.

Results

The average daily intake of calorie, carbohydrates, sugar, glucose, fructose, sucrose, and maltose were significantly higher among CRC cases compared to the controls (All P < 0.05). The logistic regression found significant associations between CRC with dietary intake of carbohydrates (OR = 1.009, CI 95%: 1.003–1.01, P = 0.002), sugar (OR = 1.02, CI 95%: 1.01–1.03, P < 0.001), glucose (OR = 1.06, CI 95%: 1.01–1.11, P = 0.009), fructose (OR = 1.31, CI 95%: 1.19–1.43, P < 0.001), sucrose (OR = 1.19, CI 95%: 1.12.−1.25, P < 0.001), maltose (OR = 9.03, CI 95%: 3.93–20.78, P < 0.001), galactose (OR = 1.31, CI 95%: 1.07–1.6, P = 0.008), and lactose (OR = 1.009, CI 95%: 1.01–1.18, P = 0.02). This association remained significant after adjustment for sex and age (except for galactose and lactose), and additional adjustment for sleep, tobacco, and alcohol level, and further adjustment for calorie intake and body mass index (BMI) (except for glucose).

Conclusions

A positive association was found between CRC and dietary intake of carbohydrates, sugar, fructose, sucrose, and maltose. Following a low-carbohydrate, low-sugar diet may help prevent CRC. Future longitudinal studies are warranted to confirm these findings.

Taurine can Decrease Phosphorylated Tau Protein Levels in Alzheimer's Model Rats' Brains

Background Microtubule formation is a dynamic process and Tau proteins promote the assembly of tubulin monomers into microtubules. Hyperphosphorylation of some amino acids in tau proteins causes neuron starvation and finally cell death. Taurine is found in the brain and has neuroprotective effects. Objective Since the protective and therapeutic effects of Taurine on phosphorylated tau proteins level in the cerebellum and prefrontal cortex of rats induced by scopolamine have not been studied, we examined these effects. Method Adult male Wistar rats were randomly distributed into nine groups. For two weeks, Taurine-treated rats received different doses of Taurine (25, 50, and 100 mg/kg/ day) before or after scopolamine injection. The phosphorylated tau protein level in the cerebellum and prefrontal cortex was determined by the enzyme-linked immunosorbent assay (ELISA) technique. Result Pretreatment with three doses of Taurine significantly decreased the phosphorylated tau protein level that increased by scopolamine in the prefrontal cortex (p < 0.001), as well as the cerebellum (p < 0.001). Moreover, high-dose administration of Taurine (100 mg/kg/day) after scopolamine injection significantly decreased phosphorylated tau protein level in the cerebellum (p < 0.01), as well as the prefrontal cortex (p < 0.05). However, there was not any significant change in the level of phosphorylated tau protein after Taurine treatment (25 and 50 mg/kg/day) in the cerebellum and prefrontal cortex. Conclusion It can be concluded that Taurine could attenuate the increase in phosphorylated tau protein induced by scopolamine in the brain of rats and usage of Taurine as a pretreatment complement could be more useful in the protection of neurons.