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Dietary w-3 and w-6 Fatty Acids in Cancer

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Book cover Dietary ω3 and ω6 Fatty Acids

Abstract

The evidence that dietary fat relates to cancers of the breast and colon, and probably other types of cancer, has been built on descriptive and metabolic epidemiology, correlation studies, migrant studies, case-control studies, and experimental animal studies1. This overall evidence has led to recommendations that dietary fat intake be reduced to decrease the risk of developing certain types of cancer.2,3

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Author information

Authors and Affiliations

  1. Rutgers University, New Brunswick, NJ, USA

    Rashida A. Karmali

  2. Memorial Sloan-Kettering Cancer Center, New York, NY, USA

    Rashida A. Karmali

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  1. Rashida A. Karmali
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Editors and Affiliations

  1. Institute of Pharmacological Sciences, University of Milan, Milan, Italy

    Claudio Galli

  2. ILSI Research Foundation, Washington, D.C., USA

    Artemis P. Simopoulos

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© 1989 Springer Science+Business Media New York

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Karmali, R.A. (1989). Dietary w-3 and w-6 Fatty Acids in Cancer. In: Galli, C., Simopoulos, A.P. (eds) Dietary ω3 and ω6 Fatty Acids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2043-3_32

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  • DOI: https://doi.org/10.1007/978-1-4757-2043-3_32

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4757-2045-7

  • Online ISBN: 978-1-4757-2043-3

  • eBook Packages: Springer Book Archive

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