Do Olive and Fish Oils of the Mediterranean Diet Have a Role in Triple Negative Breast Cancer Prevention and Therapy? An Exploration of Evidence in Cells and Animal Models

Abstract

Breast cancer is the most common malignancy and cause of cancer-related mortality among women worldwide. Triple negative breast cancers (TNBC) are the most aggressive and lethal of the breast cancer molecular subtypes, due in part to a poor understanding of TNBC etiology and lack of targeted therapeutics. Despite advances in the clinical management of TNBC, optimal treatment regimens remain elusive. Thus, identifying interventional approaches that suppress the initiation and progression of TNBC, while minimizing side effects, would be of great interest. Studies have documented an inverse relationship between the incidence of hormone receptor negative breast cancer and adherence to a Mediterranean Diet, particularly higher consumption of fish and olive oil. Here, we performed a review of studies over the last 5 years investigating the effects of fish oil, olive oil and their components in model systems of TNBC. We included studies that focused on the fish oil ω-3 essential fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in addition to olive oil polyphenolic compounds and oleic acid. Both beneficial and deleterious effects on TNBC model systems are reviewed and we highlight how multiple components of these Mediterranean Diet oils target signaling pathways known to be aberrant in TNBC including PI3K/Akt/mTOR, NF-κB/COX2 and Wnt/β-catenin.

Epigenetic Reprogramming Mediated by Maternal Diet Rich in Omega-3 Fatty Acids Protects From Breast Cancer Development in F1 Offspring

“…There is a large body of evidence suggesting the chemo-preventive effect of ω-3 FA against BCa and other cancer development [see recent reviews and meta-analysis ( Mokbel and Mokbel, 2019 ; Nindrea et al, 2019a , b ; Donovan et al, 2020 ; Yurko-Mauro et al, 2020 )]. Hardman’s group earlier reported that maternal diet supplemented with canola oil (ω-3 FA-rich) reduced tumor incidence and growth in C3(1)-TAg mice offspring ( Ion et al, 2010 ), suggesting the involvement of possible transgenerational epigenetic mechanisms.…”

Mediterranean Diet and Physical Activity: Two Imperative Components in Breast Cancer Prevention

“…The MeD originated in Italy and Greece in the 1960s [7] and describes the dietary patterns of countries and 1 2, 3 4 5 6 7 8, 9 10 11, 12, 5, 13 14 15 cultures bordering the Mediterranean Sea. The diet is abundant in plant-based foods rich in complex carbohydrates, such as whole grains, legumes, nuts, beans, vegetables, fruits, herbs, and spices; emphasizes fish, poultry, and lean sources of protein over red and processed meat; uses healthy fat (olive oil) as the principal source of fat; and includes a moderate intake of low-fat dairy and alcohol (mostly red wine) with meals [8].…”

“…The risk reduction of BC was found to be 68% (87-21%) for the MeD with extra virgin olive oil (EVOO) group compared to the control diet group rich in low-fat foods [10]. Several other studies, including clinical trials and observational studies, have also demonstrated an inverse association between the MeD and BC [8,[11][12][13][14].…”

“…In a systematic review, Buckland and Gonzalez [ 16 ] pooled data from six case-controlled studies and found a 38% reduction in BC among those who consumed the highest amount of olive oil. The effects of olive oil components (hydroxytyrosol/oleuropein, oleanolic acid, oleic acid, oleocanthal, and pinoresinol) on triple-negative breast cancer (TNBC) cells have been well-studied [ 8 ]. Hydroxytyrosol, a simple phenol found in olive oil, is antitumorigenic and protects against oxidative DNA damage in nonmalignant breast cells in vitro [ 17 ].…”

Development of flavored yoghurt fortified with microcapsules of triple omega 3‐ 6‐ 9 for preventing neurotoxicity induced by aluminum chloride in rats

“…Fish oil is rich in omega-3 (α-Linolenic acid), wheat germ oil is rich in omega-6 (Linoleic acid), and omega-9 (Oleic acid) is mainly present in olive oil (Balić et al, 2020;Donovan et al, 2020). Some kinds of dietary patterns result in elevated consumption of omega-6 fatty acid than omega 3 fatty acid resulting in obesity and high risk of cardiovascular disease.…”