Resumo

GUIRADO BLANCO, Otmara. Dietary omega-3 and omega-6 fatty acids and mammary carcinogenesis: molecular and cellular bases. Medicentro Electrónica [online]. 2015, vol.19, n.3, pp. 132-141. ISSN 1029-3043.

Omega-3 and omega- 6 polyunsaturated lipids constitute essential components of the diet. Dietary patterns with high omega-6 consumption have been associated with a higher risk of breast cancer. Omega-3 intake seems to have a protective effect since it is involved in biological mechanisms that favor inhibition of mammary carcinogenesis.Omega-6 fatty acids can act as competitive inhibitors of omega-3 in lipid metabolism and, in this sense, they could inhibit cytoprotective and anti-inflammatory effects of omega-3.This hypothesis will indicate the importance to keep an adequate n-3/n-6 ratio for the prevention of breast cancer. This fact contrasts with the high consumption of omega-6 polyunsaturated fatty acids in Western countries. Nowadays, the cumulative scientific evidence is sufficient to propose public policies regarding consumption and type of lipids present in the diet in order to decrease the risk of breast cancer

Palavras-chave : breast neoplasms; fatty acids, omega-3.

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