Abstract
Progression of prostate cancer to lethal forms is marked by emergence of hormone-independent proliferation of the cancer cells. Nutritional and epidemiological studies have indicated that prostate cancer progression is correlated with the consumption of polyunsaturated fatty acids (PUFA). To shed additional light on the cell-level mechanisms of the observed correlation, we compared the sensitivity of hormone-dependent and hormone-independent prostate cancer cells to growth medium supplementation with free PUFAs in a cell proliferation and viability assay. Our data show that the hormone-dependent cells are comparatively insensitive to various PUFAs, at the same time as the growth and viability of hormone-independent cells lines are strongly inhibited by most of the tested PUFAs, whether n–3 or n–6. We speculate that this difference may be at least partially responsible for the observed effects of specific dietary lipids in prostate cancer. The new data strengthen the case for dietary intervention as part of potential new therapeutic strategies seeking to impede prostate cancer progression.
Highlights
Prostate cancer is one of the most common malignancies; over 3 million men are living with this condition in the United States alone [1, 2]
Fatty-acid-free bovine serum albumin (BSA) and the following fatty acids suitable for cell culture and 99% pure were purchased from Sigma-Aldrich
Fatty acids used in this study were complexed with fatty-acid-free BSA at a 5:1 molar ratio
Summary
Prostate cancer is one of the most common malignancies; over 3 million men are living with this condition in the United States alone [1, 2]. The numbers reflect this cancer’s relatively long period of indolence, but prognosis and treatment remain difficult in view of the transition to the disseminated and lethal stages [3]. Mediterranean diet was found to be associated inversely with prostate cancer incidence [9]. The positive effect of the Mediterranean diet was qualitatively attributable, in part, to the high content of n–3 fatty acids from fish.
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