Effect of Omega-3 Fatty Acids on Growth of a Rat Mammary Tumor2

Karmali, Rashida A.; Marsh, Jane; Fuchs, Charles

doi:10.1093/jnci/73.2.457

Cited by 342 publications

(148 citation statements)

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“…However, among women consuming low levels of marine n-3 fatty acids, high intake of n-6 fatty acids was associated with increased risk, consistent with the experimental evidence that the stimulatory effect of n-6 fatty acid in mammary carcinogenesis depends on the background levels of marine n-3 fatty acids (Karmali et al, 1984;Gabor and Abraham, 1986;Rose and Connolly, 1993). Both types of fatty acids are substrates for human eicosanoid production, share the same enzymes for the synthesis of prostaglandins and leukotrienes, and compete for each other at the cyclooxygenase level (Bartsch et al, 1999).…”

Section: Discussionsupporting

confidence: 81%

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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: Discussionsupporting

confidence: 81%

“…On the other hand, animal experiments consistently show that n-6 fatty acid promotes mammary tumorigenesis (Fay et al, 1997). Experimental data (Karmali et al, 1984;Gabor and Abraham, 1986;Karmali, 1987;Rose and Connolly, 1993) also suggest that the tumour-enhancing effect of n-6 fatty acids can be abrogated by marine n-3 fatty acids.…”

mentioning

confidence: 95%

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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“…This inhibitory role was experimentally shown in mice. 79 An inverse association was reported between consumption of polyunsaturated fat and GC with a significant dose dependency. 80 Our findings do not suggest any association between GC and other dietary items.…”

Section: Discussionmentioning

confidence: 98%

The role of diet and other environmental factors in the causation of gastric cancer in Iran—A population based study

Pourfarzi

Whelan

Kaldor

et al. 2009

Intl Journal of Cancer

126

107

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Despite a declining trend in the incidence of gastric cancer (GC), it is still a major global public health concern of the 21st century. The rates of GC reported from Ardabil Province, Iran, are among the highest in the world. To investigate risk factors for GC in Ardabil, we undertook a population-based case-control study. The study aimed to recruit all Ardabil residents newly diagnosed with GC in the time period of 2004-2005, and 2 controls per case. Participants were interviewed using a structured questionnaire. Ten milliliters of blood was collected for blood grouping and investigating the presence of IgG antibodies against Helicobacter pylori. During the study period, 217 people with GC and 394 controls were recruited. In multivariate analysis, diet and Helicobacter pylori infection (OR 5 2.41; 95% CI: 1.35-4.32) were found to be the factors that were most strongly related to GC. High intake of Allium vegetables (OR 5 0.35) and fruit, especially citrus fruit (OR 5 0.31) and consumption of fresh fish (OR 5 0.37) were significantly protective. On the other hand, consumption of red meat (OR 5 3.40) and dairy products (OR 5 2.28) were positively associated with the risk of GC. People who had a preference for higher salt intake (OR 5 3.10) and drinking strong and hot tea (OR 5 2.64 and 2.85, respectively) were at higher risk. In conclusion, Helicobacter pylori infection as measured by serum IgG as well as the consumption of red meat and dairy products increases the risk of GC in Ardabil, while the intake of fresh fruit and fresh fish decrease the risk. ' 2009 UICC

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“…This is, therefore, the first demonstration that EPA can induce apoptosis in pancreatic tumour cells. (Karmali et al, 1984(Karmali et al, , 1989). This hypothesis is not supported by the observation that cyclooxygenase inhibitors like indomethacin are unable to influence the growth of tumour cells in vivo (Feldman and Hilf, 1985;Abou-El-Ela et al, 1989).…”

Section: Discussionmentioning

confidence: 99%

Cell cycle arrest and induction of apoptosis in pancreatic cancer cells exposed to eicosapentaenoic acid in vitro

Lai

Ross²,

Fearon³

et al. 1996

Br J Cancer

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Summary Eicosapentaenoic acid (EPA) has been shown to have an inhibitory effect on the growth of several pancreatic cancer cell lines in vitro. This study investigates the mechanism of growth inhibition and cytotoxicity of EPA on the pancreatic cancer cell line MIA PaCa-2. Cells were analysed for cell count, viability, cell cycle distribution and ultrastructural changes. There was a time-and dose-dependent decrease in cell count and viability in cultures of pancreatic cancer cells supplemented with EPA. Flow cytometric DNA anlaysis of MIA PaCa-2 cells incubated with EPA demonstrated the presence of sub G1 populations corresponding to the presence of apoptotic cells and the blockade of cell cycle progression in S-phase and G2/M-phase. The presence of apoptosis in EPA-supplemented cultures was further confirmed by DNA fragmentation and ultrastructural changes associated with apoptosis. Therefore, we conclude that EPA mediates its effect on the pancreatic cancer cell line MIA PaCa-2, at least in part, via cell cycle arrest and the induction of apoptosis.

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Effect of Omega-3 Fatty Acids on Growth of a Rat Mammary Tumor2

Cited by 342 publications

References 0 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

The role of diet and other environmental factors in the causation of gastric cancer in Iran—A population based study

Cell cycle arrest and induction of apoptosis in pancreatic cancer cells exposed to eicosapentaenoic acid in vitro

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