Dietary fatty acids regulate the activation status of Her-2/neu (c-erbB-2) oncogene in breast cancer cells. |
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| Authors: | J A Menendez S Ropero R Lupu R Colomer |
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| Affiliation: | 1 Department of Medicine, Breast Cancer Translational Research Laboratory, Evanston Northwestern Healthcare Research Institute (ENHRI), 1001 University Place, Evanston, IL 60201; 2 Department of Medicine, Northwestern University Feinberg School of Medicine, Chicago, IL, USA; 3 Cancer Epigenetics Laboratory, Molecular Pathology Program, Spanish National Cancer Center (CNIO), Madrid; 4 Institut Catala d'Oncologia, Hospital Universitari de Girona Dr. Josep Trueta, Girona, Spain |
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| Abstract: | Research from several sources provides strong evidence thatdietary or exogenously derived fatty acids (FAs) may play animportant role in the etiology, evolution and/or progressionof breast cancer [1 ]. However, the type of individual FAs ina diet, rather than the amount of total dietary fat, may bemore important in breast cancer disease. In this regard, epidemiological,experimental and mechanistic data implicate  -9 oleic acid (OA;18:1n-9), the main FA of olive oil,  -linolenic acid (ALA; 18:3n-3),the -3 FA of vegetable oils, and eicosapentaneoic (EPA; 22:5n-3)and docosahexaenoic (DHA; 22:6n-3) FAs, the two main -3 FAsof fish oils, as inhibitors of the development and progressionof human breast cancer, and -6 FAs such as linoleic acid (LA;18:2n-6), the main FA of corn and sunflower oils, as stimulatorsof the disease. Moreover, one of the most |
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