Dissertation/Thesis Abstract

The relationship between dietary omega-3 and omega-6 fatty acid intake and colorectal cancer
by Kunihiro, Andrew G., M.S., California State University, Long Beach, 2014, 88; 1527970
Abstract (Summary)

Colorectal cancer (CRC) is the fourth leading cause of cancer-related deaths in the United States and the second most expensive. Low compliance with preventive screening predisposes a large portion of the at-risk population to poorer outcomes. Therefore, identification of primary interventions for those not regularly screened for CRC is of utmost importance. Self-reported dietary ω-3 and ω-6 fatty acid intake were used to determine the cross-sectional relationship with CRC cases (n = 211). Men and women of various ethnic backgrounds (N = 15,178) from the National Health and Nutrition Examination Survey (NHANES), 1999–2010, were eligible for inclusion in this study. Dietary ω-3 intake and the ω-3:ω-6 ratio were negatively associated with CRC while dietary ω-6 intake was positively associated with CRC, for those age 20 to < 50 years, after multivariate adjustment. The Glasgow Prognostic Score was also found to be significantly associated with both dietary ω-3 and ω-6 intake for all age groups.

Indexing (document details)
Advisor: Reiboldt, Wendy
Commitee: Devine, Wendy, Wang, Long
School: California State University, Long Beach
Department: Family and Consumer Sciences
School Location: United States -- California
Source: MAI 53/01M(E), Masters Abstracts International
Source Type: DISSERTATION
Subjects: Nutrition
Keywords: Colorectal cancer, Inflammation, Omega fatty acid
Publication Number: 1527970
ISBN: 978-1-303-98494-5
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