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ω-3 PUFAs and Breast Cancer: Epidemiological Studies

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Book cover Dietary Omega-3 Polyunsaturated Fatty Acids and Cancer

Part of the book series: Diet and Cancer ((DICA,volume 1))

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Abstract

ω-3 polyunsaturated fatty acids, particularly the long-chain eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have been shown to inhibit the proliferation of breast cancer cell lines in vitro and to reduce the risk and progression of this tumor in animal experiments. However, the evidence from epidemiological studies remains unclear, despite a large number of studies published to date. The majority of the studies have not supported a consistent inverse association between fish consumption or omega-3 fatty acid intake and risk of breast cancer. Nevertheless, the results of several studies do suggest potentially important beneficial effects. Future epidemiological studies likely will benefit from the assessment of specific fatty acids in the diet, including EPA and DHA, and the ratio of these to omega-6 fatty acids, the consideration of host factors such as menopausal status, tumor and prognostic factors such as tumor hormone receptor status, tumor size, stage of breast cancer at diagnosis, and factors that might modify the association between diet and breast cancer.

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Acknowledgment

Dr. Terry’s and Dr. Mink’s work are funded by the Georgia Cancer Coalition.

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Authors and Affiliations

  1. Department of Epidemiology, Rollins School of Public Health, Emory University, 30322, Atlanta, GA, USA

    Paul D. Terry

  2. Department of Epidemiology, Rollins School of Public Health, Emory University, Atlanta, GA, USA

    Pamela J. Mink

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Correspondence to Paul D. Terry .

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  1. Istituto di Patologia Generale, Università Cattolica Sacro Cuore - Roma, Largo F. Vito 1, Roma, 00168, Italy

    Gabriella Calviello

  2. Istituto di Patologia Generale, Università Cattolica Sacro Cuore - Roma, Largo F. Vito 1, Roma, 00168, Italy

    Simona Serini

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Terry, P.D., Mink, P.J. (2010). ω-3 PUFAs and Breast Cancer: Epidemiological Studies. In: Calviello, G., Serini, S. (eds) Dietary Omega-3 Polyunsaturated Fatty Acids and Cancer. Diet and Cancer, vol 1. Springer, Dordrecht. https://doi.org/10.1007/978-90-481-3579-0_4

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