Role of Omega-3 Fatty Acids in the Risk and Treatment of Breast Cancer

Abstract

More than one-third of cancers can be directly related to components in the diet. Breast cancer is sensitive to dietary changes and can be affected by consumption of omega-3 polyunsaturated fatty acids. Research studies show higher incidence and mortality rates of breast cancer in Western countries compared with Eastern countries because of variations in dietary practices. The ratio of omega-6 to omega-3 polyunsaturated fatty acids is essential when trying to reduce the incidence of breast cancer. Omega-6 polyunsaturated fatty acids may aid in the growth of mammary tumors, while omega-3 polyunsaturated fatty acids can reduce growth effects.