Differential effects ofn-3 andn-6 polyunsaturated fatty acids onBRCA1andBRCA2gene expression in breast cell lines

Bernard‐Gallon, Dominique; Vissac-Sabatier, Cécile; Antoine-Vincent, David; Rio, Pascale; Maurizis, Jean‐Claude; Fustier, Pierre; Bignon, Yves‐Jean

doi:10.1079/bjn2002522

Cited by 39 publications

(22 citation statements)

References 30 publications

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“…It has been shown that BRCA1 mRNA expression levels are the lowest in tumours of mutation carriers, intermediate in tumours of sporadic cancers, and highest in the surrounding normal tissues from either mutation carriers or sporadic cancers (Kainu et al, 1996). Interestingly, treatment with the two main marine n-3 fatty acids (EPA and DHA) was shown to increase BRCA1 mRNA expressions in breast cancer cell lines (Bernard-Gallon et al, 2002). Our results, although based on a small number of subjects, suggest that marine n-3 fatty acids may be a therapeutic option in women with a BRCA1 mutation.…”

Section: Discussionmentioning

confidence: 54%

Opposing effects of dietary n-3 and n-6 fatty acids on mammary carcinogenesis: The Singapore Chinese Health Study

et al. 2003

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We investigated the effects of individual fatty acids on breast cancer in a prospective study of 35 298 Singapore Chinese women aged 45 -74 years, who were enrolled during April 1993 to December 1998 (The Singapore Chinese Health Study). At recruitment, each study subject was administered, in-person, a validated, semiquantitative food frequency questionnaire consisting of 165 food and beverage items. As of December 31, 2000, 314 incident cases of breast cancer had occurred. We used the Cox regression methods to examine individual fatty acids in relation to breast cancer risk, with adjustment for age at baseline interview, year of interview, dialect group, level of education, daily alcohol drinking, number of live births, age when menstrual periods became regular, and family history of breast cancer. Consumption of saturated, monounsaturated or polyunsaturated fat overall was unrelated to risk. On the other hand, high levels of dietary n-3 fatty acids from fish/shellfish (marine n-3 fatty acids) were significantly associated with reduced risk. Relative to the lowest quartile of intake, individuals in the higher three quartiles exhibited a 26% reduction in risk (relative risk (RR) ¼ 0.74, 95% confidence interval (CI) ¼ 0.58, 0.94)); RRs were similar across the top three quartiles of intake (0.75, 0.75, 0.72, respectively). Overall, there was no association between n-6 fatty acids and breast cancer risk. However, among subjects who consumed low levels of marine n-3 fatty acids (lowest quartile of intake), a statistically significant increase in risk was observed in individuals belonging to the highest vs the lowest quartile of n-6 fatty acid consumption (RR ¼ 1.87, 95% CI ¼ 1.06 -3.27); the corresponding RR for advanced breast cancer was 2.45 (95% CI ¼ 1.20 -4.97, P for trend ¼ 0.01). To our knowledge, these are the first prospective findings linking the intake of marine n-3 fatty acids to breast cancer protection.

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Section: Discussionmentioning

confidence: 54%

Opposing effects of dietary n-3 and n-6 fatty acids on mammary carcinogenesis: The Singapore Chinese Health Study

et al. 2003

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“…Thus, LA and oestradiol exerted a synergistic effect on the gene expression of BRCA1 in MCF-7 tumor cells, as they decreased the mRNA levels of this gene compared with controls or with cells treated with LA or oestradiol alone [111]. On the contrary, in MCF-7 and MDA-MB231 tumor cell lines treatment with n-3 PUFA (EPA and DHA) increased the BRCA1 and BRCA2 mRNA expression, but no effects were observed with n-6 PUFA (AA) treatment [112].…”

Section: Regulation Of Gene Expressionmentioning

confidence: 65%

Molecular mechanisms of the effects of olive oil and other dietary lipids on cancer

Escrich

Moral

Grau

et al. 2007

Molecular Nutrition Food Res

125

105

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Cancer is one of the main causes of mortality worldwide. Geographical differences in incidence rates suggest a key effect of environmental factors, especially diet, in its aetiology. Epidemiologic and experimental studies have found a role of dietary lipids in cancer, particularly breast, colorectal, and prostate cancers. Their incidence in the Mediterranean countries, where the main source of fat is olive oil, is lower than in other areas of the world. Human studies about the effects of dietary lipids are little conclusive, probably due to methodological issues. On the other hand, experimental data have clearly demonstrated that the influence of dietary fats on cancer depends on the quantity and the type of lipids. Whereas a high intake of n-6 PUFA and saturated fat has tumor-enhancing effects, n-3 PUFA, conjugated linoleic acid and gamma-linolenic acid have inhibitory effects. Data regarding MUFA have not always been conclusive, but high olive oil diets seem to have protective effects. Such effects can be due to oleic acid, the main MUFA in olive oil, and to certain minor compounds such as squalene and phenolic compounds. This work aims to review the current knowledge about the relationship between dietary lipids and cancer, with a special emphasis on olive oil, and the molecular mechanisms underlying these effects: modifications on the carcinogenesis stages, hormonal status, cell membrane structure and function, signal transduction pathways, gene expression, and immune system.

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“…Long-chain n-3 fatty acids have been consistently shown to inhibit the proliferation of breast cancer cells in vitro (Bernard-Gallon et al, 2002) and in animal models (Cave, 1997). However, results of epidemiological studies examining the association of breast cancer risk and fish or marine n-3 long-chain fatty acids consumption were not entirely consistent (Terry et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Effects of docosahexaenoic acid supplementation on blood lipids, estrogen metabolism, and in vivo oxidative stress in postmenopausal vegetarian women

Wang

et al. 2005

Eur J Clin Nutr

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Background: Vegetarians are generally deficient in long-chain n-3 fatty acids. Long-chain n-3 fatty acids have a beneficial effect on plasma lipid levels, and some studies showed that they had breast cancer suppression effect. One of the biomarkers of breast cancer risk is the ratio of urinary 2-hydroxyestrone (2-OHE 1 ) to 16a-hydroxyestrone (16a-OHE 1 ). Objective: To investigate the effect of docosahexaenoic acid (DHA, 22:6n-3) supplementation on blood lipids, estrogen metabolism and oxidative stress in vegetarians. Design: Single-blind, randomized, placebo-controlled trial. Interventions: Twenty-seven postmenopausal vegetarian women were recruited. After a 2-week run-in period with 6 g placebo corn oil, the subjects were subsequently randomized to receive either 6 g corn oil (n ¼ 13) or 6 g DHA-rich algae oil (2.14 g of DHA/day) (n ¼ 14) for 6 weeks. Two subjects in corn oil group withdrew before completion. Main outcome measures: Plasma lipids, urinary 2-OHE 1 and 16a-OHE 1 , urinary F 2 -isoprostanes and plasma a-tocopherol. Results: Plasma LDL-DHA and EPA level increased significantly by DHA supplementation. DHA decreased plasma cholesterol (C) levels (P ¼ 0.04), but did not influence the levels of plasma TG, LDL-C and HDL-C, a-tocopherol, urinary F 2 -isoprostanes, 2-OHE 1 , 16a-OHE 1 and ratio of 2-OHE 1 to 16a-OHE 1 as compared to corn oil. Conclusion: DHA supplementation at a dose of 2.14 g/day for 42 days decreases plasma cholesterol but neither does it show beneficial effects on estrogen metabolism, nor does it induce deleterious effects on the observed in vivo antioxidant or oxidative stress marker in postmenopausal vegetarian women.

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Differential effects ofn-3 andn-6 polyunsaturated fatty acids onBRCA1andBRCA2gene expression in breast cell lines

Cited by 39 publications

References 30 publications

Opposing effects of dietary n-3 and n-6 fatty acids on mammary carcinogenesis: The Singapore Chinese Health Study

Opposing effects of dietary n-3 and n-6 fatty acids on mammary carcinogenesis: The Singapore Chinese Health Study

Molecular mechanisms of the effects of olive oil and other dietary lipids on cancer

Effects of docosahexaenoic acid supplementation on blood lipids, estrogen metabolism, and in vivo oxidative stress in postmenopausal vegetarian women

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