Association between red blood cell fatty acids composition and risk of esophageal cancer: a hospital-based case-control study.

BACKGROUND: & aims: Esophageal cancer (EC) is a tumor type with high invasiveness and poor prognosis, attracting scientists' attention to its pathogenesis and etiology. Given the limited evidence and conflicting findings regarding the association between EC risk and RBC fatty acids, we aimed to evaluate this association. METHODS: The study utilized gas chromatography to analyze RBC fatty acids in 158 EC patients and 224 controls. Multivariable conditional logistic regression and restricted cubic spline analysis were employed to assess the association between EC risk and RBC fatty acids, as well as to determine the odds ratio with a 95% confidence interval (OR, 95% CI) for this association. RESULTS: Higher levels of total n-3 polyunsaturated fatty acids (n-3 PUFA), docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and n-3 index were associated with lower odds of being an EC case [OR(T3-T1) = 0.22 (0.12-0.41), OR(T3-T1) = 0.29 (0.15-0.54), OR(T3-T1) = 0.49 (0.27-0.88), and OR(T3-T1) = 0.19 (0.09-0.35), respectively]. Total saturated fatty acids (SFA), particularly palmitic acid (C16:0), stearic acid (C18:0), and arachidonic acid (C20:4n-6) in high concentrations, were associated with higher odds of being an EC case [OR(T1-T3) = 2.02 (1.11-3.70), OR(T1-T3) = 2.10 (1.15-3.87), OR(T1-T3) = 2.82 (1.53-5.30), and OR(T1-T3) = 2.07 (1.12-3.86), respectively]. Total monounsaturated fatty acids (MUFA) and total trans fatty acids (TFA) showed no significant association with EC case status. CONCLUSION: The different types of RBC fatty acids may significantly influence susceptibility to EC. Higher levels of total n-3 PUFA in RBC, specifically DHA and EPA, were associated with lower odds of being an EC case, while higher levels of C20:4n-6, C18:0, and C16:0 were associated with higher odds.