The Use of Fatty Acids in Malignancies

1) Fatty acids, which are categorized as w-3, w-6 or w-9, serve as substrates for eicosanoids such as prostaglandins and leukotrienes. They can have anti-inflammatory (w-3), neutral (w-9), or proinflammatory (w-6) effects, depending on the fatty acid substrate. This is of significant importance because inflammation is directly associated with factors such as cancer risk and progression. 2) The role of dietary fat intake in the risk of developing malignancies is controversial, possibly because most studies don’t differentiate between the types of fat that are consumed. The effects of a diet where the main source of fat is fish (w-3 fatty acids such as EPA and DHA) is likely very different from a diet where red meat is the main source (w-6 fatty acids such as arachidonic acid), even if both diets contain identical amounts of total fat. 3) Whereas the role of fats in prevention is controversial, studies show that the intake of different fatty acids appears to have an important effect on the level of aggressiveness of the tumors, and the tendency for spread and metastases. W-6 fatty acids such as linoleic and arachidonic acid (found in many vegetable oils, dairy and red meat) tend to promote tumor aggressiveness, whereas w-3 fatty acids have the opposite effect. 4) The role of fatty acids through either diet and/or supplementation should be considered together wit