Omega-3 and Omega-6 Fatty Acids and Breast Cancer

  • Alvaro Luis Ronco
  • Eduardo De Stéfani


The Ω-6 and Ω-3 polyunsaturated fatty acids (Ω-6 and Ω-3 PUFA) became in the last years co-responsible of one the most important advances in the medical knowledge, in our opinion. Undoubtedly, the responsibility attributed to these fatty acids in the genesis of several and important chronic non-communicable diseases, which have high impact in modern society, is high [1]. A high Ω-6/Ω-3 ratio, as is found in current Western diets, promotes the pathogenesis of many diseases, including cardiovascular disease, cancer, osteoporosis, arthritis, inflammatory and autoimmune diseases, whereas increased levels of Ω-3 PUFA (a lower Ω-6/Ω-3 ratio), exert suppressive effects. The relationships between breast cancer (BC) and the quoted PUFA will be analyzed in this chapter.


Breast Cancer Linoleic Acid Breast Cancer Risk Essential Fatty Acid PUFA Intake 
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© Springer Science+Business Media B.V. 2012

Authors and Affiliations

  1. 1.Department of Epidemiology and Scientific MethodsIUCLAEH School of MedicineMontevideoUruguay
  2. 2.School of Medicine Department of Pathology Epidemiology GroupUniversidad de la RepúblicaMontevideoUruguay

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