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Do Omega-3 Dietary Fatty Acids Lower Prostate Cancer Risk? A Review of the Literature

Do Omega-3 Dietary Fatty Acids Lower Prostate Cancer Risk? A Review of the Literature Prostate cancer mortality rates vary widely around theworld. Studies on the effects of environment, nutritionand migration on prostate cancer rates suggest that dietplays a pivotal role in the development of the disease.Animal and in vitro studies on prostate cancer indicatethat omega (ω)-3 fatty acids, especially the long-chainpolyunsaturated fatty acids (PUFA), inhibit carcinogenesis.Conversely, there is salient evidence that (ω)-6 PUFA suchas linoleic acid (LA) and arachidonic acid (AA) increaseprostate cancer risk. The main sources of human dietarylong-chain (ω)-3 PUFA are fatty fish and fish oils. To date,however, epidemiological findings on fatty fish consumptionand prostate cancer risk have been inconclusive. Apossible mechanism for the anticarcinogenic effect of(ω)-3 PUFA is the suppression of AA-derived eicosanoidbiosynthesis, whereby (ω)-3 PUFA compete with (ω)-6PUFA for enzymes in parallel pathways of eicosanoid synthesis,thus decreasing the production of (ω)-6-derived,tumor-promoting eicosanoids in favour of anti-inflammatory,3-series eicosanoids. In the present review, wepresent current knowledge on the association betweenomega (ω)-3 PUFA and prostate cancer risk. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Current Urology Karger

Do Omega-3 Dietary Fatty Acids Lower Prostate Cancer Risk? A Review of the Literature

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Publisher
Karger
Copyright
© 2007 S. Karger AG, Basel
ISSN
1661-7649
eISSN
1661-7657
DOI
10.1159/000106521
Publisher site
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Abstract

Prostate cancer mortality rates vary widely around theworld. Studies on the effects of environment, nutritionand migration on prostate cancer rates suggest that dietplays a pivotal role in the development of the disease.Animal and in vitro studies on prostate cancer indicatethat omega (ω)-3 fatty acids, especially the long-chainpolyunsaturated fatty acids (PUFA), inhibit carcinogenesis.Conversely, there is salient evidence that (ω)-6 PUFA suchas linoleic acid (LA) and arachidonic acid (AA) increaseprostate cancer risk. The main sources of human dietarylong-chain (ω)-3 PUFA are fatty fish and fish oils. To date,however, epidemiological findings on fatty fish consumptionand prostate cancer risk have been inconclusive. Apossible mechanism for the anticarcinogenic effect of(ω)-3 PUFA is the suppression of AA-derived eicosanoidbiosynthesis, whereby (ω)-3 PUFA compete with (ω)-6PUFA for enzymes in parallel pathways of eicosanoid synthesis,thus decreasing the production of (ω)-6-derived,tumor-promoting eicosanoids in favour of anti-inflammatory,3-series eicosanoids. In the present review, wepresent current knowledge on the association betweenomega (ω)-3 PUFA and prostate cancer risk.

Journal

Current Urology – Karger

Published: Jan 1, 2007

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