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Bioactive Compounds and Cancer pp 213–233Cite as

Saturated Fatty Acids and Cancer

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

Key Points

1. Saturated fatty acids are a class of lipids that have a unique feature of no double bonds along the carbon chain due to the full saturation of the carbon atoms. Saturated fatty acids (SFAs) can have a chain length of 2–20 carbons and are referred to as short, medium, or long-chain SFAs. Short-chain SFAs contain 2–8 carbons in length, whereas long-chain SFAs contain 16–20 carbons in length.

2. Total SFA intake in the USA accounts for approximately 12% of energy intake. Several expert nutrition committees and USDA recommend that Americans consume less than 10% of calories from saturated fats.

3. Saturated fatty acids are found in the diet and can be synthesized de novo by the enzyme, fatty acid synthase (FAS). FAS is an important phenotype for many cancers and produces the SFA, palmitic acid, an energy source in tumor cells. However, in contrast with most SFAs, butyrate is a bioactive dietary component and product of colonic fermentation of dietary fibers that has chemopreventive potential for colon and other cancers.

4. Increased levels of FAS in tumor tissues relative to normal tissues have been reported in cancers of the lung, prostate, breast, ovary, endometrium, colon, and bladder. Development of FAS or Spot 14 inhibitors combined with dietary modulation of SFA intake may offer new opportunities in cancer prevention.

5. An important consideration regarding research on SFAs and cancer is the capacity of SFA to become desaturated. SFAs from lauric acid (C12:0) to stearic (C18:0) can be converted to its respective monounsaturated product through the action of Δ9-destaurase (stearoyl-CoA desaturase) with varying efficiency, which may have more down-stream effects. Thus, the inter-relationships between SFAs and other fatty acids are likely fundamental for understanding their role in carcinogenesis.

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  1. Department of Epidemiology, MD Anderson Cancer Center, Houston, TX, USA

    Michele R. Forman PHD & Somdat Mahabir PHD, MPH

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    John A. Milner

  2. Department of Nutritional Sciences, The University of Arizona, Tucson, AZ, 85721-0038, Shantz Building, USA

    Donato F. Romagnolo

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Forman, M.R., Mahabir, S. (2010). Saturated Fatty Acids and Cancer. In: Milner, J.A., Romagnolo, D.F. (eds) Bioactive Compounds and Cancer. Nutrition and Health. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-60761-627-6_11

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