Are the olive oil and other dietary lipids related to cancer? Experimental evidence.

作者: Eduard Escrich , Montserrat Solanas , Raquel Moral , Irmgard Costa , Laura Grau

DOI: 10.1007/S12094-006-0150-5

关键词:

摘要: There is a wealth of evidence supporting the relationship between dietary lipids and cancer, particularly those breast, colon rectum prostate. The main support comes from international correlational studies and, especially, experimental ones. human analytical less consistent because several conflicting findings, probably due to methodological issues. Experiemntally, it has been clearly demonstrated that quantity type as well particular critical phases carcinogenesis in which they act, are essential factors this relationship. Thus, whereas high intake n-6 polyunsaturated fatty acids (PUFA), primarily LA, saturated fat tumor-enhancing effects, long chain n-3 PUFA, CLA GLA have inhibitory effects. Monounsaturated (MUFA), mainly OA, present quantities olive oil, seem be protective although some inconsistent results reported. Bioactive compounds virgin oil may also account for effect source Mediterranean diet. Experimental provided putative mechanisms action on cancer. Lipids can influence hormonal status, modify cell membranes structure function, signalling transduction pathways gene expression, modulate function immune system. Although further needed evaluate verify these humans, based multiple ways an important tumorigenesis.

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