The traditional diet of Greece and cancer.

[R.B.]

1: Clin Transl Oncol. 2006 Dec;8(12):868-83.Links
Are the olive oil and other dietary lipids related to cancer? Experimental evidence.
Escrich E, Solanas M, Moral R, Costa I, Grau L.

Department of Cell Biology. Physiology and Immunology. Physiology Unit. Faculty of Medicine. Universitat Autònoma de Barcelona. Bellaterra, Barcelona. Spain.

There is a wealth of evidence supporting the relationship between dietary lipids and cancer, particularly those of the breast, colon and rectum and prostate. The main support comes from the international correlational studies and, especially, from experimental ones. The evidence from human analytical studies is less consistent because of several conflicting findings, probably due to methodological issues. Experimentally, it has been clearly demonstrated that quantity and type of dietary lipids as well as the particular critical phases of the carcinogenesis in which they act, are the essential factors in this relationship. Thus, whereas high dietary intake of n-6 polyunsaturated fatty acids (PUFA), primarily LA, and saturated fat has tumor-enhancing effects, long chain n-3 PUFA, CLA and GLA have inhibitory effects. Monounsaturated fatty acids (MUFA), mainly OA, present in high quantities in olive oil, seem to be protective although some inconsistent results have been reported. Bioactive compounds of virgin olive oil may also account for the protective effect of this oil, which is the main source of fat in the Mediterranean diet. Experimental studies have also provided evidence of several putative mechanisms of action of dietary lipids on cancer. Lipids can influence the hormonal status, modify cell membranes structure and function, cell signalling transduction pathways and gene expression, and modulate the function of the immune system. Although further studies are needed to evaluate and verify these mechanisms in humans, based on the multiple ways dietary lipids can act, they may have an important influence on tumorigenesis.

PMID: 17169760 [PubMed - in process]

[R.B.]

: Clin Chim Acta. 2006 Nov;373(1-2):1-8. Epub 2006 May 16.

Omega-3 fatty acid effects on biochemical indices following cancer surgery.
Stehr SN, Heller AR.

http://www.ncbi.nlm.nih.gov/pubmed/1...ubmed_RVDocSum

Department of Anesthesiology and Intensive Care Medicine, University Hospital Carl Gustav Carus, Fetscherstrasse 74, D-01309 Dresden, Germany.

Epidemiological studies have indicated that a high intake of saturated fat and/or animal fat increases the risk of colon and breast cancer. Laboratory and clinical investigations have shown a reduced risk of colon carcinogenesis after alimentation with omega-3 fatty acids, as found in fish oil. Mechanisms accounting for these anti-tumor effects are reduced levels of PGE(2) and inducible NO synthase as well as an increased lipid peroxidation, or translation inhibition with subsequent cell cycle arrest. Further, omega-3 eicosapentaenoic acid is capable of down-regulating the production and effect of a number of mediators of cachexia, such as IL-1, IL-6, TNF-alpha and proteolysis-inducing factor. In patients with advanced cancer, it is possible to increase energy and protein intake via an enteral or parenteral route, but this seems to have little impact on progressive weight loss. Fish oil administration improved patients' conditions in cancer cachexia and during radio- and chemotherapy. In patients undergoing tumor resection surgery we observed improvement of liver and pancreas biochemical indices when omega-3 fatty acids were administered. This paper is a review of recent developments in the field of nutrition in cancer patients with emphasis on the acute phase response following cancer surgery and the beneficial aspects of fish oil administration.

[R.B.]

They have inserted genes into mice that allows them to make their own omega three.

The breasts of these mice make high levels of Omega 3.

Babies have a high need for Omega 3s.

Humans cannot make Omega 3 from scratch, but it would be reasonable to assume human breasts would make high levels of Omega 3s if they have the raw materials to do so. A possible consequences of a deficit of Omega 3 could be cellular misfunction.




http://www.ncbi.nlm.nih.gov/pubmed/1...med_RVDocSum1: Lipids. 2006 Jan;41(1):35-9.Links
N-3 polyunsaturated fatty acids endogenously synthesized in fat-1 mice are enriched in the mammary gland.
Ma DW, Ngo V, Huot PS, Kang JX.

Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Canada. davidwl.ma@utoronto.ca

In this study, we determined the phospholipid FA composition in the mammary gland of the transgenic Fat-1 mouse. This is the first animal model developed that can endogenously synthesize n-3 PUFA. The synthesis of n-3 PUFA is achieved through the expression of the fat-1 transgene encoding for an n-3 desaturase from Caenorhabditis elegans, which utilizes n-6 PUFA as substrate. Wild-type and Fat-1 female mice were terminated at 7 wk of age and the fifth mammary gland was removed. Lipids were extracted and phospholipids were separated by TLC and converted to FAME for analysis by GC. There was no significant change in total saturated, monounsaturated, and PUFA composition. However, there was a significant increase in total n-3 PUFA and a corresponding decrease in n-6 PUFA. The major n-3 PUFA that were enriched included 20:5n-3 and 22:6n-3. The n-6 PUFA that were reduced included 20:4n-6, 22:4n-6, and 22:5n-6. Overall, these findings demonstrate that female Fat-i mice have elevated levels of n-3 PUFA in the mammary gland. Moreover, the n-3 desaturase products are the same n-3 PUFA found in fish oil, which have been shown to have chemoprotective properties against breast cancer. Therefore, this newly developed mouse model may be highly useful for investigating molecular and cellular mechanisms by which n-3 PUFA prevents and inhibits breast cancer growth.

PMID: 16555469 [PubMed - indexed for MEDLINE]