Omega-3 and Omega-6 Fatty Acid Intake from Various Foods and Risk of Breast Cancer

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Omega-3 and Omega-6 Fatty Acid Intake from Various Foods and Risk of

Breast Cancer

Reference: " Dietary intakes of omega-6 and omega-3 polyunsaturated

fatty acids and the risk of breast cancer, " Thiebaut AC, Chajes V, et

al, Int J Cancer, 2008 Sept 9; [Epub ahead of print]. (Address: INSERM,

ERI-20, Institut Gustave Roussy, Villejuif Cedex, France).

Summary: In a study involving 56,007 French women, out of which 1,650

developed invasive breast cancer over the course of an 8 year follow-up,

risk of breast cancer was found to be inversely associated with intake

of alpha-linolenic acid (ALA) from fruits and vegetables (HR=0.74 for

highest vs. lowest quintile of intake), and from vegetable oils

(HR=0.83). On the other hand, risk of breast cancer was positively

associated with ALA intake from processed foods and nut mixes.

Interestingly, intake of omega-3 PUFAs was inversely associated with

breast cancer risk in women consuming the highest amounts of omega-6

PUFAs. The authors conclude, " These results emphasize the need to

consider food sources, as well as interactions between fatty acids and

with antioxidants, when evaluating associations between PUFA intakes and

breast cancer risk. "

--

ne Holden, MS, RD

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