Abstract
Although early experimental investigations concluded that quantitative increases in dietary fat promote mammary tumor growth, recent studies have indicated that not all fatty acid families equally express this tumor-promoting capability. This article provides an overview of some of the experimental evidence demonstrating that the omega-6 polyunsaturated fats have significantly different mammary tumor-promoting capabilities from those of the omega-3 polyunsaturated fats. Collectively, these data indicate that whereas increasing dietary levels of omega-6 polyunsaturated fatty acids enhances tumor development, equivalent increases in dietary levels of omega-3 polyunsaturated fatty acids delay or reduce tumor development. Some of the theoretical mechanisms proposed for these contrasting results and their supporting experimental data are discussed.
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