Table 4 Consumption levels of n-6 fatty acids in relation to risk of breast cancer by stage of disease and consumption levels of marine n-3 fatty acids (The Singapore Chinese Health Study)

From: Opposing effects of dietary n-3 and n-6 fatty acids on mammary carcinogenesis: The Singapore Chinese Health Study

     

Stage of disease a

   

All cases

Localised

Advanced

Marine n-3 fatty acids

n-6 fatty acids (quartiles)

Person-years

No.

RR (95% CI) b

No.

RR (95% CI) b

No.

RR (95% CI) b

1st quartile

 

1st

15 371

25

1.00

8

1.00

14

1.00

 

2nd

10 630

27

1.53 (0.88–2.63)

10

1.74 (0.68–4.42)

14

1.41 (0.67–2.97)

 

3rd

10 232

19

1.12 (0.61–2.05)

3

0.52 (0.14–1.97)

15

1.59 (0.76–3.33)

 

4th

8541

26

1.87 (1.06–3.27)

7

1.52 (0.54–4.27)

19

2.45 (1.20–4.97)

 

P for trend

  

0.08

 

0.88

 

0.01

2nd–4th quartiles

 

1st

30 314

45

1.00

12

1.00

28

1.00

 

2nd

34 542

54

1.03 (0.69–1.53)

14

0.95 (0.44–2.06)

33

1.03 (0.62–1.71)

 

3rd

35 850

47

0.83 (0.55–1.26)

17

1.05 (0.50–2.22)

24

0.69 (0.40–1.21)

 

4th

39 585

71

1.08 (0.73–1.58)

24

1.29 (0.63–2.62)

41

1.00 (0.61–1.64)

 

P for trend

  

0.88

 

0.40

 

0.73

  1. aThe sum is less than the total number of cases due to exclusion of cases with unknown stages in these analyses.
  2. bAdjusted for age at baseline interview (years), year of recruitment (1993–1998), dialect group (Cantonese, Hokkien), education (no formal education, primary school, secondary school or higher), daily alcohol drinker (yes, no), family history of breast cancer (yes, no), age when period became regular (⩽12, 13–14, 15–16, 17+ years or irregular), and number of live births (0, 1–2, 3–4, 5+).
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