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Erythrocyte Membrane Saturated Fatty Acids Profile in Newly Diagnosed Basal Cell Carcinoma Patients Publisher Pubmed



Rahrovani F1 ; Javanbakht MH1 ; Ehsani AH2 ; Esrafili A3 ; Mohammadi H4 ; Ghaedi E1, 5 ; Zarei M1 ; Djalali M1
Authors
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Authors Affiliations
  1. 1. Department of Cellular and Molecular Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Autoimmune Bullous Diseases Research Center, Department of Dermatology, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Environmental Health Engineering Department, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
  4. 4. Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
  5. 5. Cancer, Environmental and Petroleum Pollutant Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran

Source: Clinical Nutrition ESPEN Published:2018


Abstract

Background: Skin cancers are the most prevalent malignancy worldwide and Basal Cell Carcinoma (BCC) include the major type of nonmelanoma skin cancers. Fatty acids (FA) have a structural role in cell membranes and play an important role for many physiological and pathological immunologic pathways. Several prospective studies have been conducted on circulating fatty acids and the risk of prostate, breast and other cancers. The present study aimed to determine the saturated fatty acid composition differences of red blood cells (RBCs) in BCC patients and healthy control. Methods: A hospital-based case-control study was conducted on new cases diagnosed of BCC patients. All subjects completed dietary recalls for dietary assessment. After fatty acids extraction, purification and preparation, gas chromatography was performed. The results were expressed in relative values (percent). Results: Cases had lower RBC levels of Caproic acid (6:0) (P < 0.001), Caprylic acid (8:0) (P = 0.01), Capric acid (10:0) (P = 0.01), Palmitic acid (16:0) (P = 0.02) and higher RBC level of Pentadecanoic acid (15:0) (P = 0.04) and Stearic acid (18:0) (P = 0.01) compared with controls but did not differ in the level of the other primary saturated fatty acids. Saturation Index as defined by Stearic to Oleic acid ratio was significantly lower in BCC patients in comparison with Control group (P = 0.02). Conclusion: Here we showed that BCC patient had considerable differences in the SFA profiles in comparison with healthy subjects. © 2017 European Society for Clinical Nutrition and Metabolism
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