Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
4 Suppl
pubmed:dateCreated
1997-10-30
pubmed:abstractText
Results from epidemiologic studies are controversial with respect to the relation between total dietary fat consumption and breast cancer risk; there is more general agreement that a high-fat diet is associated with aggressive prostate cancer. Recent epidemiologic investigations and laboratory experimentation with animal models suggest that relatively high intakes of long-chain n-3 fatty acids, and n-9 fatty acids present in olive oil, reduce breast cancer risk by mechanisms that may involve modification of the biosynthesis of eicosanoids from n-6 polyunsaturated fatty acids. Although there is only limited support for the hypothesis that total fat intake affects breast cancer risk, there is experimental evidence that n-6 fatty acids, again via eicosanoid production, may enhance breast cancer invasion and metastasis; n-3 fatty acids may exert a suppressive effect. Although studies of prostate cancer are less advanced, the indication is that a high fat intake promotes the emergence of the metastatic phenotype; further research is required to establish the roles of the various classes of fatty acids but it does appear that the long-chain n-3 fatty acids may also retard prostate cancer progression.
pubmed:grant
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
AIM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Oct
pubmed:issn
0002-9165
pubmed:author
pubmed:issnType
Print
pubmed:volume
66
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
998S-1003S
pubmed:dateRevised
2007-11-14
pubmed:meshHeading
pubmed:year
1997
pubmed:articleTitle
Dietary fatty acids and cancer.
pubmed:affiliation
Division of Nutrition and Endocrinology, American Health Foundation, Valhalla, NY 10595, USA. david@westnet.com
pubmed:publicationType
Journal Article, Comparative Study, Research Support, U.S. Gov't, P.H.S., Review, Research Support, Non-U.S. Gov't