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Annals of Oncology 2004 15(11):1719-1721; doi:10.1093/annonc/mdh442
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© 2004 European Society for Medical Oncology

Dietary fatty acids regulate the activation status of Her-2/neu (c-erbB-2) oncogene in breast cancer cells

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Research from several sources provides strong evidence that dietary or exogenously derived fatty acids (FAs) may play an important role in the etiology, evolution and/or progression of breast cancer [1Go]. However, the type of individual FAs in a diet, rather than the amount of total dietary fat, may be more important in breast cancer disease. In this regard, epidemiological, experimental and mechanistic data implicate {omega}-9 oleic acid (OA; 18:1n-9), the main FA of olive oil, {alpha}-linolenic acid (ALA; 18:3n-3), the {omega}-3 FA of vegetable oils, and eicosapentaneoic (EPA; 22:5n-3) and docosahexaenoic (DHA; 22:6n-3) FAs, the two main {omega}-3 FAs of fish oils, as inhibitors of the development and progression of human breast cancer, and {omega}-6 FAs such as linoleic acid (LA; 18:2n-6), the main FA of corn and sunflower oils, as stimulators of the disease. Moreover, one of the most . . . [Full Text of this Article]

J. A. Menendez1,2,*, S. Ropero3, R. Lupu1,2 and R. Colomer4

1 Department of Medicine, Breast Cancer Translational Research Laboratory, Evanston Northwestern Healthcare Research Institute (ENHRI), 1001 University Place, Evanston, IL 60201; 2 Department of Medicine, Northwestern University Feinberg School of Medicine, Chicago, IL, USA; 3 Cancer Epigenetics Laboratory, Molecular Pathology Program, Spanish National Cancer Center (CNIO), Madrid; 4 Institut Catala d'Oncologia, Hospital Universitari de Girona Dr. Josep Trueta, Girona, Spain

* Email: jmenendez@enh.org


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J. A. Menendez and R. Lupu
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 JNCI J Natl Cancer InstHome page
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