Properties of Dietary Fatty Acids and Implications on Cancer

Abstract

Known as one of the most significant noncommunicable diseases, cancer has a high morbidity and mortality rate worldwide. Dietary fatty acids’ effect can be varied upon the structure of components. Saturated fatty acids (SFAs) and Monounsaturated fatty acids (MUFAs) intakes have positive relation with the risk of dıfferent types of cancers. However, this conclusion alters based on the type of polyunsaturated fatty acids (PUFAs). Omega-3 fatty acids illustrate protective effects against cancer, while omega-6 fatty acids have pro-inflammatory activities. Moreover, ratio of omega-3: omega-6 fatty acids plays a crucial role related to cancer. Ketogenic diet is contraindication for some types of cancer. This diet in cancer patients can be used as secondary treatment, and complications peculiarly cancer cachexia could be improved which increases life quality of cancer patients. In conclusion, decreasing the risk of cancer will be possible by shifting fatty acids consumption toward more omega-3 and less omeg-6 fatty acids and decreased intake of SFAs (via less consuming of processed foods).