Association between red blood cell fatty acids composition and risk of esophageal cancer: a hospital-based case-control study
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.
Authors
- Qayyum Shehzad
- Yujia Chen (ORCID: https://orcid.org/0009-0000-7779-5559)
- Feng Xiao
- Hongming Yin
- Yongjin Wang
Institutions
- Jiangnan University (CN)
- State Key Laboratory of Food Science and Technology (CN)
- Wuxi People's Hospital (CN)
- Riddet Institute (NZ)
- Massey University (NZ)
- Nanjing Medical University (CN)
Publication Details
- Journal
- Lipids in Health and Disease
- Published
- 2025-03-20
- DOI
- https://doi.org/10.1186/s12944-025-02531-8
- Primary Topic
- Esophageal Cancer Research and Treatment
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China