Key Findings:
A review of the evidence suggests that ALA, EPA and DHA can lower breast tumor development by changing the cell membrane fatty acid composition, through decreasing those eicosanoids derived from omega 6 fatty acids. Mechanisms also include modulation of signaling transcriptional pathways to inhibit cell proliferation and induce cell death. Including omega 3 fats as part of the diet in conjunction with conventional therapies is recommended. In order to define recommended dietary amounts further human trials are needed. The authors conclude that the omega 3 family of fatty acids may be included in a healthy diet.
ABSTRACT:
Breast cancer (BC) is the most common cancer among women worldwide. Dietary fatty acids, especially n-3 polyunsaturated fatty acids (PUFA), are believed to play a role in reducing BC risk. Evidence has shown that fish consumption or intake of long-chain n-3 PUFA, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are beneficial for inhibiting mammary carcinogenesis. The evidence regarding α-linolenic acid (ALA), however, remains equivocal. It is essential to clarify the relation between ALA and cancer since ALA is the principal source of n-3 PUFA in the Western diet and the conversion of ALA to EPA and DHA is not efficient in humans. In addition, the specific anticancer roles of individual n-3 PUFA, alone, have not yet been identified. Therefore, the present review evaluates ALA, EPA and DHA consumed individually as well as in n-3 PUFA mixtures. Also, their role in the prevention of BC and potential anticancer mechanisms of action are examined. Overall, this review suggests that each n-3 PUFA has promising anticancer effects and warrants further research. (Authors Abstract)