Oleic acid, the main monounsaturated fatty acid of olive oil, suppresses Her-2/neu (erbB-2) expression and synergistically enhances the growth inhibitory effects of trastuzumab (Herceptin™) in breast cancer cells with Her-2/neu oncogene amplification

Menendez, Javier A.; Vellón, Luciano; Colomer, Ramón; Lupu, Ruth

doi:10.1093/annonc/mdi090

Cited by 211 publications

(139 citation statements)

References 46 publications

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“…Finally, the MD's favorable fatty acid profile, with a high MUFA to SFA ratio, may be relevant owing to its influence on hormone metabolism and insulin resistance. [41][42][43] However, the combination of the MD components is probably most biologically relevant as when individual components of the arMED score were analyzed separately, few components were significantly associated with BC, consistent with the previous MD-dietary pattern studies. 9,10 The strengths of our study include its prospective design and its large size which allowed us to carry out analyses by menopausal and hormone receptor status.…”

Section: Discussionsupporting

confidence: 82%

Adherence to the mediterranean diet and risk of breast cancer in the European prospective investigation into cancer and nutrition cohort study

Buckland

Travier

Cottet

et al. 2012

Intl Journal of Cancer

178

181

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Epidemiological evidence suggests that the Mediterranean diet (MD) could reduce the risk of breast cancer (BC). As evidence from the prospective studies remains scarce and conflicting, we investigated the association between adherence to the MD and risk of BC among 335,062 women recruited from 1992 to 2000, in ten European countries, and followed for 11 years on average. Adherence to the MD was estimated through an adapted relative Mediterranean diet (arMED) score excluding alcohol. Cox proportional hazards regression models were used while adjusting for BC risk factors. A total of 9,009 postmenopausal and 1,216 premenopausal first primary incident invasive BC were identified (5,862 estrogen or progesterone receptor positive [ER+/PR+] and 1,018 estrogen and progesterone receptor negative [ER−/PR−]). The arMED was inversely associated with the risk of BC overall and in postmenopausal women (high vs. low arMED score; hazard ratio [HR] = 0.94 [95% confidence interval [CI]: 0.88, 1.00] ptrend = 0.048, and HR = 0.93 [95% CI: 0.87, 0.99] ptrend = 0.037, respectively). The association was more pronounced in ER−/PR− tumors (HR = 0.80 [95% CI: 0.65, 0.99] ptrend = 0.043). The arMED score was not associated with BC in premenopausal women. Our findings show that adherence to a MD excluding alcohol was related to a modest reduced risk of BC in postmenopausal women, and this association was stronger in receptor‐negative tumors. The results support the potential scope for BC prevention through dietary modification.

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Section: Discussionsupporting

confidence: 82%

Adherence to the mediterranean diet and risk of breast cancer in the European prospective investigation into cancer and nutrition cohort study

Buckland

Travier

Cottet

et al. 2012

Intl Journal of Cancer

178

181

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“…Interestingly, recent findings show that oleic acid suppresses HER-2 overexpression in human breast cancer cell lines, and also interacts synergistically with the drug herceptin in promoting apoptotic death of these HER-2-overexpressing cells. 24 Furthermore a study on induced mammary tumors in the rat indicated that corn oil upregulates and olive oil downregulates the epidermal growth factor receptor and HER-2 signal transduction pathways in the tumor cells. 25 Thus the possibility arises that oleic acid, the main monounsaturated fatty acid of olive oil, may be largely responsible for the protective effect against HER-2-positive cancers.…”

Section: Discussionmentioning

confidence: 99%

Salad vegetables dietary pattern protects against HER‐2‐positive breast cancer: A prospective Italian study

Sant

Allemani

Sieri

et al. 2007

Intl Journal of Cancer

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Studies investigating the relation of diet to breast cancer have produced conflicting results. We hypothesized that dietary factors associated with breast cancer risk might differentially influence the HER-2 status of the cancers that develop, and investigated this hypothesis by analyzing the data of the ORDET prospective study. We analyzed 8,861 volunteer women residents of the Varese Province, Italy, for whom we had full data. By December 31, 2001, 238 cases had occurred in which HER-2 status was known. Four dietary patterns had been identified previously by factor analysis: salad vegetables (high consumption of raw vegetables and olive oil), prudent (cooked vegetables, poultry, fish), western (potatoes, meat, eggs, butter), and canteen (pasta, tomato sauce, wine). In our study, relative risks (RRs) of developing HER-2-positive and HER-2-negative breast cancers by tertiles of dietary pattern factor scores were assessed by multinomial logistic regression. The salad vegetables dietary pattern had a protective effect against HER-2-positive cancers (RR 5 0.25, 95% CI 0.10-0.64, for the highest tertile; p trend 5 0.001), much stronger than for HER-2-negative cancers (p heterogeneity 5 0.039). This important finding that a salad vegetables dietary pattern protects mainly against a specific breast cancer subtype indicates that future studies on environmental/dietary risk factors should explicitly take account of the heterogeneity of breast cancer phenotypes. ' 2007 Wiley-Liss, Inc.Key words: breast cancer; dietary pattern; HER-2The incidence of breast cancer varies markedly between countries, suggesting that dietary habits might be an important cause of this variation. A recent analysis of the ORDET (Hormones and Diet in Etiology of Tumors) cohort suggested that a dietary pattern characterized by high consumption of raw vegetables and olive oil may reduce breast cancer risk, especially in lean women (BMI < 25). 1 Other studies of dietary pattern have not shown such an association, 2 and epidemiologic studies on vegetable consumption and breast cancer have not provided clear results. 3,4 Etiological relationships between diet and breast cancer may have been masked by lack of consideration of cancer phenotype. Only a few studies have investigated associations between risk factors and cancer phenotype, most of which investigated the expression of receptors for estrogen and progesterone. 5-7 Studies considering HER-2 overexpression, which confers aggressivity [8][9][10] and is usually associated with an estrogen receptor-negative phenotype, 11 have been carried out mainly to investigate the relation of HER-2 overexpression to prognosis and response to treatment. 12 The relationship between etiologic risk factors and HER-2 overexpression has not been extensively investigated. It has been suggested that HER-2 overexpression bears little relation to the classic reproductive risk factors for breast cancer. 13 It is unclear, however, whether dietary factors can influence the biological characteristics of breast cancers, and t...

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“…The higher intakes of ω−3 FAs ALA, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) may afford some degree of protection against coronary heart diseases. The physiological potency of EPA and DHA is much greater than that for ALA [28][29][30] . Many health issues depend on a proper balance of ω-3 and ω-6 fatty acids.…”

Section: Discussionmentioning

confidence: 96%

“…The researchers concluded oleic acid plays a minor role, if any, in colorectal chemo-protection and that other components of perilla oil are involved in this protective process. The effect of oleic acid on breast cancer cell lines [28,29] . The oleic acid down-regulates the over-expression of Her-2/neu, an oncogene over-expressed in breast carcinomas.…”

Section: Antiallergic Benefitsmentioning

confidence: 99%

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Nutritional Importance of Monounsaturated and Polyunsaturated Fatty acids of Perilla Oil

Asif¹

2013

Int J Phytopharm

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The perilla oil has wide range of therapeutic and culinary applications. Perilla frutescens seeds contain saturated (SFAs), unsaturated (USFAs) like monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs). The Perilla seeds are small and weight about 4g/1000 seeds. These seeds contained approximately 35-45% oil. It also contains the ω-3 fatty acid (54-64%) i.e. α-linolenic acid (ALA), ω-6 (≈14%) i.e. Linoleic acid (LA) and ω-9 (small amount) i.e. Oleic acid (OA). It also contains SFAs at 6.7-7.6%. In comparing to other plant oils, Perilla oil contains one of the highest proportions of ω-3 fatty acids. Perilla oil has most beneficial to human health and in prevention and control of various diseases such as cancer, inflammation, rheumatoid arthritis, coronary heart disease (CHD), specifically for its ability to reduce blood pressure and low-density lipoprotein (LDL) cholesterol and other health benefits.

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Oleic acid, the main monounsaturated fatty acid of olive oil, suppresses Her-2/neu (erbB-2) expression and synergistically enhances the growth inhibitory effects of trastuzumab (Herceptin™) in breast cancer cells with Her-2/neu oncogene amplification

Cited by 211 publications

References 46 publications

Adherence to the mediterranean diet and risk of breast cancer in the European prospective investigation into cancer and nutrition cohort study

Adherence to the mediterranean diet and risk of breast cancer in the European prospective investigation into cancer and nutrition cohort study

Salad vegetables dietary pattern protects against HER‐2‐positive breast cancer: A prospective Italian study

Nutritional Importance of Monounsaturated and Polyunsaturated Fatty acids of Perilla Oil

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