Dietary fat, fatty acids and breast cancer |
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Authors: | David P Rose |
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Institution: | (1) Division of Nutrition and Endocrinology, American Health Foundation, 10595 Valhalla, New York, USA |
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Abstract: | Results from some, but not all, epidemiological studies, and experimental investigations using animal models indicate that
the level of fat in the diet, and more importantly the nature of the constituent fatty acids, influence both breast cancer
risk and the progression of the established disease. High-fat diets rich in polyunsaturated omega-6 fatty acids stimulate
mammary carcinogenesis and tumor progression; the long-chain omega-3 fatty acids present at high concentration in some fish
oils exert inhibitory effects. Prominent among the biochemical mechanisms involved is the regulation of eicosanoid biosynthesis
from dietary linoleic acid; both prostaglandins resulting from cyclooxygenase activity, and the leukotrienes and hydroxy-fatty
acids produced under the influence of the lipoxygenases are involved in mammary carcinogenesis, tumor cell growth and apoptosis,
angiogenesis, invasion and metastasis. A shift towards the typical high-fat Western diet, rich in omega-6 and poor in omega-3
fatty acids, may be a major factor in the increasing breast cancer incidence and mortality rates in Japanese women. Moreover,
the results of the preclinical studies, together with supporting epidemiological data, suggest that a nutritional intervention
comprising dietary omega-3 fatty acid supplementation and, in populations consuming a high fat diet a reduction in total fat
and omega-6 fatty acid intake, may have a place not only in breast cancer prevention, but also as an adjunct to the surgical
treatment of the breast cancer patient. |
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Keywords: | Breast cancer Prevention Diet Fatty acids Eicosanoids |
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