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R.B. · 08-21-2016, 10:08 AM

Another paper adding support to the general contention that in the context of a western diet Omega 6s increase and Omega 3s decrease risk of breast cancer.

Positive tumors were found to have an association with a saturated fat, I have not seen the full paper but it occurs to given palmitic acid is also made in the body a plasma phospholipid content increase could in part or whole reflect wider dysbiosis in other lipid metabolic pathways.

http://www.foodconsumer.org/newsite/...808160946.html

http://www.ncbi.nlm.nih.gov/pubmed/27146840
ABSTRACT

Cancer Causes Control. 2016 Jun;27(6):759-73. doi: 10.1007/s10552-016-0753-2. Epub 2016 May 4.
Plasma phospholipids fatty acids, dietary fatty acids, and breast cancer risk.
Bassett JK1, Hodge AM2, English DR2,3, MacInnis RJ2,3, Giles GG2,3,4.
Author information
Abstract
PURPOSE:

This study prospectively investigates associations between fatty acids assessed in plasma phospholipids (PPL) and diet, and breast cancer risk, including subgroups defined by hormone receptor status.
METHODS:

We performed a case-cohort analysis within the Melbourne Collaborative Cohort Study using a random sample of 2,021 women and 470 breast cancer cases. At baseline, fatty acids were assessed in PPL and estimated from diet using a 121-item food frequency questionnaire. Hazard ratios (HR) and 95 % confidence intervals (CI) were estimated using Cox regression.
RESULTS:

Breast cancer risk was positively associated with %PPL saturated fatty acids (SFA); HRQ5vsQ1 = 1.64 (95 % CI 1.17-2.30); p trend = 0.004. Positive associations were found for ER+ or PR+ tumors for %PPL SFA and palmitic acid and for ER-/PR- tumors for %PPL n-6 polyunsaturated fatty acid (PUFA), TFA, TFA 16:1, and TFA 18:1n-7 (all p homogeneity <0.05). Breast cancer risk was inversely associated with dietary docosapentaenoic acid (DPA); HRQ5vsQ1 = 0.57 (95 % CI 0.40-0.82); p trend = 0.001 [with similar inverse associations observed for dietary docosahexaenoic (DHA) and eicosapentaenoic acid (EPA)] and positively associated with dietary n-6:n-3 PUFA. Inverse associations for ER-/PR- tumors were found for dietary dihomo-γ-linolenic acid (DGLA) for older women (p homogeneity = 0.04).
CONCLUSIONS:

Breast cancer risk was positively associated with %PPL SFA and the ratio of dietary n-6 to n-3 PUFA and inversely associated with dietary long-chain n-3 PUFA intake. Some associations between fatty acids and breast cancer varied by age and tumor phenotype defined by hormone receptor status. Increased intake of fish and other foods rich in long-chain n-3 PUFAs and reduced n-6 PUFA intake might reduce breast cancer risk.

08-21-2016, 10:08 AM	#431
R.B. Senior Member Join Date: Mar 2006 Posts: 1,843	Re: The traditional diet of Greece and cancer. Another paper adding support to the general contention that in the context of a western diet Omega 6s increase and Omega 3s decrease risk of breast cancer. Positive tumors were found to have an association with a saturated fat, I have not seen the full paper but it occurs to given palmitic acid is also made in the body a plasma phospholipid content increase could in part or whole reflect wider dysbiosis in other lipid metabolic pathways. http://www.foodconsumer.org/newsite/...808160946.html http://www.ncbi.nlm.nih.gov/pubmed/27146840 ABSTRACT Cancer Causes Control. 2016 Jun;27(6):759-73. doi: 10.1007/s10552-016-0753-2. Epub 2016 May 4. Plasma phospholipids fatty acids, dietary fatty acids, and breast cancer risk. Bassett JK1, Hodge AM2, English DR2,3, MacInnis RJ2,3, Giles GG2,3,4. Author information Abstract PURPOSE: This study prospectively investigates associations between fatty acids assessed in plasma phospholipids (PPL) and diet, and breast cancer risk, including subgroups defined by hormone receptor status. METHODS: We performed a case-cohort analysis within the Melbourne Collaborative Cohort Study using a random sample of 2,021 women and 470 breast cancer cases. At baseline, fatty acids were assessed in PPL and estimated from diet using a 121-item food frequency questionnaire. Hazard ratios (HR) and 95 % confidence intervals (CI) were estimated using Cox regression. RESULTS: Breast cancer risk was positively associated with %PPL saturated fatty acids (SFA); HRQ5vsQ1 = 1.64 (95 % CI 1.17-2.30); p trend = 0.004. Positive associations were found for ER+ or PR+ tumors for %PPL SFA and palmitic acid and for ER-/PR- tumors for %PPL n-6 polyunsaturated fatty acid (PUFA), TFA, TFA 16:1, and TFA 18:1n-7 (all p homogeneity <0.05). Breast cancer risk was inversely associated with dietary docosapentaenoic acid (DPA); HRQ5vsQ1 = 0.57 (95 % CI 0.40-0.82); p trend = 0.001 [with similar inverse associations observed for dietary docosahexaenoic (DHA) and eicosapentaenoic acid (EPA)] and positively associated with dietary n-6:n-3 PUFA. Inverse associations for ER-/PR- tumors were found for dietary dihomo-γ-linolenic acid (DGLA) for older women (p homogeneity = 0.04). CONCLUSIONS: Breast cancer risk was positively associated with %PPL SFA and the ratio of dietary n-6 to n-3 PUFA and inversely associated with dietary long-chain n-3 PUFA intake. Some associations between fatty acids and breast cancer varied by age and tumor phenotype defined by hormone receptor status. Increased intake of fish and other foods rich in long-chain n-3 PUFAs and reduced n-6 PUFA intake might reduce breast cancer risk.