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Her-2 Breast Cancer Outcomes Are Mitigated by Consuming n-3 Polyunsaturated, Saturated, and Monounsaturated Fatty Acids Compared to n-6 Polyunsaturated Fatty Acids

1
Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON N1G 2W1, Canada
2
Department of Biochemistry, Rosalind and Morris Goodman Cancer Centre, McGill University, Montreal, QC H3A 1A3, Canada
*
Authors to whom correspondence should be addressed.
These authors contributed equally to this work.
Nutrients 2020, 12(12), 3901; https://doi.org/10.3390/nu12123901
Received: 7 November 2020 / Revised: 11 December 2020 / Accepted: 15 December 2020 / Published: 20 December 2020
Lifestyle habits, such as the consumption of a healthy diet, may prevent up to 30–50% of breast cancer (BC) cases. Dietary fats are of specific interest, as research provides strong evidence regarding the association of dietary fats and BC. However, there is limited research on the role of different types of fats including polyunsaturated (PUFA), monounsaturated (MUFA), and saturated fatty acids (SFA). The objective of this study was to determine the effects of lifelong exposure to various dietary fats on mammary tumour development over a 20-week period. Female heterozygous MMTV-neu (ndl) YD5 mouse models were fed five maternal diets containing (1) 10% safflower oil (n-6 PUFA, control), (2) 3% menhaden oil + 7% safflower oil (marine n-3 PUFA, control), (3) 3% flaxseed + 7% safflower oil (plant-based n-3 PUFA), (4) 10% olive oil (MUFA), or (5) 10% lard (SFA). The primary measures, tumour latency, volume, and multiplicity differed by diet treatment in the following general order, n-6 PUFA > plant n-3 PUFA, SFA, MUFA > marine n-3 PUFA. Overall, these findings show that the quality of the diet plays a significant role influencing mammary tumour outcomes. View Full-Text
Keywords: fatty acid; breast cancer; n-3 PUFA; n-6 PUFA; MUFA; SFA fatty acid; breast cancer; n-3 PUFA; n-6 PUFA; MUFA; SFA
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MDPI and ACS Style

Hillyer, L.M.; Hucik, B.; Baracuhy, E.M.; Lin, Z.; Muller, W.J.; Robinson, L.E.; Ma, D.W.L. Her-2 Breast Cancer Outcomes Are Mitigated by Consuming n-3 Polyunsaturated, Saturated, and Monounsaturated Fatty Acids Compared to n-6 Polyunsaturated Fatty Acids. Nutrients 2020, 12, 3901. https://doi.org/10.3390/nu12123901

AMA Style

Hillyer LM, Hucik B, Baracuhy EM, Lin Z, Muller WJ, Robinson LE, Ma DWL. Her-2 Breast Cancer Outcomes Are Mitigated by Consuming n-3 Polyunsaturated, Saturated, and Monounsaturated Fatty Acids Compared to n-6 Polyunsaturated Fatty Acids. Nutrients. 2020; 12(12):3901. https://doi.org/10.3390/nu12123901

Chicago/Turabian Style

Hillyer, Lyn M., Barbora Hucik, Enzo M. Baracuhy, Zhen Lin, William J. Muller, Lindsay E. Robinson, and David W.L. Ma. 2020. "Her-2 Breast Cancer Outcomes Are Mitigated by Consuming n-3 Polyunsaturated, Saturated, and Monounsaturated Fatty Acids Compared to n-6 Polyunsaturated Fatty Acids" Nutrients 12, no. 12: 3901. https://doi.org/10.3390/nu12123901

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