The role of linoleic and α-linolenic acids and their metabolites in maintaining chronic inflammation and developing colorectal cancer

Abstract

For many years it has been postulated the role of dietary factors, in particular the consumption of fatty acids, in the development of cancer. It has been confirmed in numerous epidemiological observations, as well as the experimental studies on cell lines. Despite numerous studies the role of various fatty acids and their metabolites, has not been clearly established. Among others there are still under investigation on the importance of linoleic acid, belonging to the group of polyunsaturated omega-6. Because of the diversity of scientific reports authors of this publication are trying to make a critical synthesis analysis of current knowledge of the postulated role of linoleic acid in development of colon cancer. And they also attempt to draw practical conclusions from them. The ability to modify their lifestyle, including dietary habits, and their real impact on the development of malignancies is a very important area of research, and can have an impact on the cancer epidemiology. Based on currently available data, dietary recommendations can be made for individual polyunsaturated fatty acid. It is recommended that in adults the LA share was 4% of the energy value of the diet, while the α-linolenic acid share was 0.5% of the energy value of the diet. In addition, in order to provide the right amount of docosahexaenoic acid and eicosapentaenoic acid, it is recommended to include at least 2 portions of fish per week, including 1 portion of oily fish.