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n-6 Polyunsaturated Fatty Acids and Cancer

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Bioactive Compounds and Cancer

Part of the book series: Nutrition and Health ((NH))

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Key Points

1. It is important to consume a balanced diet containing about 25–35% energy from fat. In order to reduce the risk of disease related to high fat intake, a restricted total calorie intake would be beneficial, while consuming approximately 30% total calories from fat.

2. A high fat intake is generally associated with cardiovascular diseases, cancer, and other chronic diseases. However, a diet low in fat and high in carbohydrates may also be associated with the diseases because it may reduce HDL cholesterol and increase serum triacylglycerol concentrations.

3. The recommended ratio of n-6 polyunsaturated (PUFA) fats to n-3 polyunsaturated fat is 1–2:1. Populations that consume low levels of n-6 PUFA and high levels of n-3 PUFA appear to have reduced incidence of heart disease, diabetes, arthritis, and cancer.

4. High n-6 PUFA intake is associated with cancer because it promotes preexisting tumor growth and accelerates cancer metastasis. The eicosanoids in n-6 PUFA have also been found to increase cell proliferation and be inflammatory.

5. A high intake of n-6 PUFA has been directly related to breast cancer; however, this is seen in animal studies, whereas no effect has been found in human studies. It is certain that dietary fat intake may directly affect breast cancer risk, but the effect may depend on the type of fat and age when the fats were consumed.

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Authors and Affiliations

  1. Department of Medical Epidemiology and Biostatistics, Karolinska Institute, Stockholm, Sweden

    Marie Lof PHD, MSC

  2. Cancer Prevention Fellowship Program, Office of Preventive Oncology, Division of Cancer Prevention National Cancer Institute, NIH, Bethesda, MD, USA

    Susan Olivo-Marston PHD, MPH

  3. Lombardi Comprehensive Cancer Center, Georgetown University, Washington, DC, USA

    Leena Hilakivi-Clarke PHD

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  1. Marie Lof PHD, MSC
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  2. Susan Olivo-Marston PHD, MPH
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  3. Leena Hilakivi-Clarke PHD
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Editors and Affiliations

  1. Nutritional Science Research Group, Division of Cancer Prevention, National Institutes of Health, Executive Boulevard 6130, Rockville, 20892, Maryland, USA

    John A. Milner

  2. Nutritional and Cancer Biology, BIO5 Institute and Center for Toxicology, The University of Arizona, Tucson, 85721-0038, Arizona, USA

    Donato F. Romagnolo

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Lof, M., Olivo-Marston, S., Hilakivi-Clarke, L. (2010). n-6 Polyunsaturated Fatty Acids and Cancer. In: Milner, J., Romagnolo, D. (eds) Bioactive Compounds and Cancer. Nutrition and Health. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-60761-627-6_14

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