Abstract
In the last years, numerous studies have examined the association of dietary fat and cancer. Polyunsaturated fatty acids (PUFA) from n -6 family display a strong promoting effect, this may be partially due to the especially prone to lipid peroxidation of PUFA that leads to formation of aldehydes, which react with DNA bases, forming genotoxic exocyclic etheno(epsilon)-adducts. On the contrary, there are growing evidences that monounsaturated oils, like olive oil, may be associated with a decreased risk of some cancers. However, the epidemiological data do not fully agree with the experimental ones previously published. Minor compounds from (extra virgin) olive oil, mainly phenolics like hydroxytyrosol and tocopherol, are antioxidants and radical scavenging. They can minimize the amount of reactive oxygen species (ROS) generated by fatty acid peroxidation and in the case of monounsaturated fatty acids (MUFA) the DNA damage can be reduced by a lower lipid peroxidation.
Highlights
During the multistage process of carcinogenesis, only rarely selected cells could proceed through a series of molecular changes from one stage to the one along the pathway leading them to the formation of malignant tumour
There is increased evidence that monounsaturated oils are associated with a lower risk of some cancers, which agrees with the composition of olive oil and the potential role of monounsaturated fatty acids (MUFA) and minor compounds protective against reactive oxygen species (ROS)
The level of ROS is lower when dietary PUFA are replaced by MUFA and in turn, there is a decrease in the level of exocyclic DNA adducts
Summary
This is mostly accounted for by the lower incidence among Mediterranean countries of cancer of the large bowel, breast, endometrial, and prostate These forms of cancer have been linked to dietary factors, low consumption of vegetables and fruit, and to a certain extent, high consumption of meat. Some scientists say that this disease is a result of a degeneration of the own body when it is exposed to potential tumorigenic substances (environmental factors) defined broadly to include tobacco, pollution, alcohol or diet. Among these factors, unhealthy diet is more likely to affect personal cancer risk. There is increased evidence that monounsaturated oils are associated with a lower risk of some cancers, which agrees with the composition of (extra virgin) olive oil and the potential role of monounsaturated fatty acids (MUFA) and minor compounds protective against ROS
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