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Review

A Scoping Review of Interactions between Omega-3 Long-Chain Polyunsaturated Fatty Acids and Genetic Variation in Relation to Cancer Risk

1
Pharma Segment, DSM Nutritional Products, Columbia, MD 21045, USA
2
Van Elswyk Consulting, Inc., Clark, CO 80428, USA
3
Teo Research Consulting, Silver Spring, MD, 20910, USA
*
Author to whom correspondence should be addressed.
Nutrients 2020, 12(6), 1647; https://doi.org/10.3390/nu12061647
Received: 3 April 2020 / Revised: 26 May 2020 / Accepted: 28 May 2020 / Published: 2 June 2020
(This article belongs to the Section Clinical Nutrition)
This scoping review examines the interaction of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) and genetic variants of various types of cancers. A comprehensive search was performed to identify controlled and observational studies conducted through August 2017. Eighteen unique studies were included: breast cancer (n = 2), gastric cancer (n = 1), exocrine pancreatic cancer (n = 1), chronic lymphocytic leukemia (n = 1), prostate cancer (n = 7) and colorectal cancer (n = 6). An additional 13 studies that focused on fish intake or at-risk populations were summarized to increase readers’ understanding of the topic based on this review, DHA and EPA interact with certain genetic variants to decrease breast, colorectal and prostate cancer risk, although data was limited and identified polymorphisms were heterogeneous. The evidence to date demonstrates that omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) may decrease cancer risk by affecting genetic variants of inflammatory pathways, oxidative stress and tumor apoptosis. Collectively, data supports the notion that once a genetic variant is identified, the benefits of a targeted, personalized therapeutic regimen that includes DHA and/or EPA should be considered. View Full-Text
Keywords: polyunsaturated fatty acids; omega-3; docosahexaenoic acid; eicosapentaenoic acid; cancer; genes; genetic variation; genotype; scoping review polyunsaturated fatty acids; omega-3; docosahexaenoic acid; eicosapentaenoic acid; cancer; genes; genetic variation; genotype; scoping review
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MDPI and ACS Style

Yurko-Mauro, K.; Van Elswyk, M.; Teo, L. A Scoping Review of Interactions between Omega-3 Long-Chain Polyunsaturated Fatty Acids and Genetic Variation in Relation to Cancer Risk. Nutrients 2020, 12, 1647. https://doi.org/10.3390/nu12061647

AMA Style

Yurko-Mauro K, Van Elswyk M, Teo L. A Scoping Review of Interactions between Omega-3 Long-Chain Polyunsaturated Fatty Acids and Genetic Variation in Relation to Cancer Risk. Nutrients. 2020; 12(6):1647. https://doi.org/10.3390/nu12061647

Chicago/Turabian Style

Yurko-Mauro, Karin, Mary Van Elswyk, and Lynn Teo. 2020. "A Scoping Review of Interactions between Omega-3 Long-Chain Polyunsaturated Fatty Acids and Genetic Variation in Relation to Cancer Risk" Nutrients 12, no. 6: 1647. https://doi.org/10.3390/nu12061647

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