Omega-6 Linked To Breast Cancer

MALMO, Sweden—A high consumption of omega-6 in combination with a low intake of heterocyclic amines (HAs), substances found in cooked meat and fish, may increase postmenopausal women’s risk of developing breast cancer, a new study published in the International Journal of Cancer found. "The interaction in the present study between omega-6 PUFAs and HAs is not easily explained, and points toward the importance of examining the impact of food patterns rather than the influence of single dietary factors," study researcher Emily Sonestedt said.

Sources:

Reuters: Omega-6 fatty acid intake tied to breast cancer

International Journal of Cancer: Do both heterocyclic amines and omega-6 polyunsaturated fatty acids contribute to the incidence of breast cancer in postmenopausal women of the Malmö diet and cancer cohort?