Scientists discover mechanism connecting omega-6 fatty acids to aggressive breast cancer progression.
A type of fat found in commonly used seed oils has been linked to faster growth of one of the most aggressive and difficult-to-treat forms of breast cancer.
Using an animal model, researchers discovered that high linoleic acid consumption activated a critical growth pathway in cancer cells, potentially explaining why this particular cancer subtype is becoming more prevalent even as overall breast cancer rates decline.
Linoleic Acid Linked to Tumor Growth
Researchers fed mice a diet rich in linoleic acid and discovered it triggered a process that sped up the growth of breast cancer. The high-linoleic acid diet resulted in elevated levels of FABP5, a protein closely linked to the aggressive subtype of triple-negative breast cancer.
The authors also observed higher levels of both FABP5 and linoleic acid in tumors and blood samples from patients recently diagnosed with triple-negative breast cancer.
While the overall incidence of breast cancer is declining, triple-negative breast cancer, a more aggressive subtype, is becoming more prevalent, particularly in younger women and black women, and accounts for about 10 percent to 15 percent of all breast cancer cases.
Increased Dietary Intake of Omega-6
Linoleic acid is an essential fat, critical for many functions in the body, including cell growth and development.
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Since the 1950s, the prevalence of omega-6 in Western diets has soared.
Linoleic acid is primarily found in vegetable oils such as soybean, corn, and sunflower oil, which are widely used in ultra-processed foods, packaged snacks, fast food, and convenience meals due to their low cost, Aderet Dana Hoch, a registered dietitian nutritionist and owner of Dining With Nature, told The Epoch Times. “It is also present in smaller, natural amounts in meat, poultry, nuts, and seeds,” she said.
“While linoleic acid itself isn’t inherently harmful,” Hoch said, “excessive intake, without sufficient omega-3s, may contribute to inflammation and long-term health risks.”
The Omega Imbalance
Currently, the typical American diet contains significantly more omega-6 than omega-3 fatty acids, with estimates suggesting a ratio of 14 to 25 times more omega-6 than omega-3. This imbalance is concerning because while omega-3 fatty acids are known for their anti-inflammatory properties, omega-6s can potentially promote inflammation when consumed in excess.
Chronic inflammation is one of the leading drivers of various types of cancer and other chronic diseases, Emily Feivor, a registered dietitian nutritionist at Long Island Jewish Forest Hills, New York, told The Epoch Times.
Practical Dietary Recommendations
There are several ways people can work to balance their omega intake:
- Limit processed and ultra-processed foods, which are the biggest contributors to excessive omega-6 consumption.
- Increase intake of omega-3s by eating grass-fed varieties of meat and eggs.
- Eat cold-water fatty fish two to four times per week.
- Switch from seed oils to olive or avocado oils for cooking.
- Consider taking an omega-3 supplement after consulting with a health care provider.
Future Research Directions
The study authors point out that previous research on omega-6 fatty acids has produced mixed results and often lacked clarity on how these fats affect cancer risk. They say that their research is focused on clearing up those uncertainties, especially in relation to breast cancer, which has also been linked to lifestyle factors such as obesity.
Blenis and his team plan to continue exploring the effects of omega-6 fats and FABP5 on other health conditions. They suggest there may be broader implications for other cancers and chronic diseases such as obesity and diabetes.
“The illumination of FABP5’s importance in this process suggests, moreover, that it could be a good “biomarker” to guide more personalized nutritional and therapeutic interventions for patients with triple-negative breast cancer, which currently lacks any targeted therapy,” said Blenis.
This study is thought to be the first to establish a specific mechanism through which this common dietary component influences disease, potentially opening new avenues for both prevention and treatment of aggressive cancers.
