Serum levels of phytanic acid are associated with prostate cancer risk
| Autor: | Lisa Hinson, Baoli Chang, Jielin Sun, Doug Case, Frank M. Torti, Mara Z. Vitolins, Todd Thornburg, John Shadle, S. Lilly Zheng, Aubrey R. Turner, Tamara S. Adams, Jianfeng Xu, Wennuan Liu |
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| Rok vydání: | 2005 |
| Předmět: |
Male
medicine.medical_specialty Meat Phytanic acid Urology Disease Biology Gas Chromatography-Mass Spectrometry Prostate cancer chemistry.chemical_compound Reference Values Risk Factors Surveys and Questionnaires Internal medicine medicine Animals Humans Vitamin D Aged chemistry.chemical_classification Prostatic Neoplasms Fatty acid AMACR Gene Metabolism medicine.disease Diet Records Diet Phytanic Acid Endocrinology Oncology chemistry Cancer cell Red meat Dairy Products |
| Zdroj: | The Prostate. 63:209-214 |
| ISSN: | 1097-0045 0270-4137 |
| DOI: | 10.1002/pros.20233 |
| Popis: | BACKGROUND. Recent findings of over-expression of the AMACR gene in prostate cancer and association between sequence variants in the AMACR gene and prostate cancer risk, along with the well established findings of association between prostate cancer risk and overconsumption of dairy products and red meat, indirectly suggest that phytanic acid, which primarily comes from dietary intake of dairy and red meat and requires the AMACR enzyme for its metabolism, may be associated with prostate cancer risk. In this small case-control study, we assessed the association between phytanic acid levels and prostate cancer risk. METHODS. One hundred and four prostate cancer patients and controls were recruited in North Carolina. Serum levels of phytanic acid were measured using a gas liquid chromatography/mass spectroscopy analysis, and a food frequency questionnaire was administered to each individual to assess dietary intake. RESULTS. Three key findings are reported. First, there was a high correlation between two independent measurements of phytanic acid levels from the same individuals and the levels of phytanic acid were within the expected range, suggesting that serum levels of phytanic acid levels can be reliably measured in large epidemiological studies. Second, serum levels of phytanic acid among prostate cancer patients were significantly higher than that of unaffected controls, suggesting an association between phytanic acid and prostate cancer risk. Lastly, there was a significantly positive correlation between serum levels of phytanic acid and dietary intake of dairy and red meat servings during the year prior to the serum measurement. CONCLUSIONS. Although the results from our study suggest phytanic acid levels may be associated with prostate cancer risk, they were based on a study with a small sample size. Much larger studies are required to confirm these important findings. Editorial Comment: Phytanic acid is a complex fatty acid that is present in dairy products and red meat. Epidemiological studies have shown that individuals who consume excessive amounts of dairy products and red meat have an increased risk of developing metastatic disease and death from prostate cancer. Recent studies have shown that prostate cancer cells over express the enzyme (AMACR) that breaks down phytanic acid. Thus, when patients with prostate cancer consume dairy products and red meat the cancer cells have the potential to gain and use more energy from these foods than normal cells. Furthermore, when the body metabolizes phytanic acid it spins off the toxic byproduct hydrogen peroxide, which can cause further oxidative damage. This small study shows that serum levels of phytanic acid are higher in prostate cancer patients and that there is a significant correlation between the levels of phytanic acid and the dietary intake of dairy products and red meat over the past year. Patrick C. Walsh, M.D. |
| Databáze: | OpenAIRE |
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