The Association of Fatty Acids With Breast Cancer.
Abstract
Experimental studies have shown that omega-6 fatty acids enhance and omega-3 fatty acids suppress oncogenesis. Correlational studies also indicate that breast cancer incidence is positively linked to omega-6 consumption but is negatively related to intake of omega-3 fatty acids, derived mainly from marine sources. To evaluate whether or not these fatty acids are associated with risk of breast cancer, the authors collected pre-treatment blood samples from 138 cases with histologically confirmed incident breast cancer diagnosed between 5/90 and 4/93, and 141 control women frequency matched on age who participated in a population-based case-control study of breast cancer in women under age 45. Erythrocytes (RBCs) were washed and stored at -70 deg C. Fatty acids were extracted from RBC membranes and gas-liquid chromatography was used to determine the relative proportions of specific fatty acids. Univariate and multivariate analyses were completed. The relative proportions of the major omega-6 fatty acids (18:2n-6, linoleic acid; 20:4n-6, arachidonic acid), and omega-3 fatty acids (20:5n3, eicosapentaenoic acid; 22:6n-3, docosahexaenoic acid) were similar in cases and controls. Compared to the lowest quartiles (OR=1.0, reference group) of total omega-6 and total omega-3 fatty acids, women in the upper quartiles had relative risk estimates of 0.54 (95% confidence interval, CI 0.3-1.1) and 1.9 (95% CI 0.9-4.0), respectively. These results do not support the hypothesis that omega-3 fatty acids reduce the risk of breast cancer in young women.
Document Details
- Document Type
- Technical Report
- Publication Date
- Aug 09, 1995
- Accession Number
- ADA299264
Entities
People
- Janet L. Stanford