Dietary Fat and Cancer—Which Is Good, Which Is Bad, and the Body of Evidence

Abstract

A high-fat diet (HFD) induces changes in gut microbiota leading to activation of pro-inflammatory pathways, and obesity, as a consequence of overnutrition, exacerbates inflammation, a known risk factor not only for cancer. However, experimental data showed that the composition of dietary fat has a greater impact on the pathogenesis of cancer than the total fat content in isocaloric diets. Similarly, human studies did not prove that a decrease in total fat intake is an effective strategy to combat cancer. Saturated fat has long been considered as harmful, but the current consensus is that moderate intake of saturated fatty acids (SFAs), including palmitic acid (PA), does not pose a health risk within a balanced diet. In regard to monounsaturated fat, plant sources are recommended. The consumption of plant monounsaturated fatty acids (MUFAs), particularly from olive oil, has been associated with lower cancer risk. Similarly, the replacement of animal MUFAs with plant MUFAs decreased cancer mortality. The impact of polyunsaturated fatty acids (PUFAs) on cancer risk depends on the ratio between ω-6 and ω-3 PUFAs. In vivo data showed stimulatory effects of ω-6 PUFAs on tumour growth while ω-3 PUFAs were protective, but the results of human studies were not as promising as indicated in preclinical reports. As for trans FAs (TFAs), experimental data mostly showed opposite effects of industrially produced and natural TFAs, with the latter being protective against cancer progression, but human data are mixed, and no clear conclusion can be made. Further studies are warranted to establish the role of FAs in the control of cell growth in order to find an effective strategy for cancer prevention/treatment.

High-Fat Diets with Differential Fatty Acids Induce Obesity and Perturb Gut Microbiota in Honey Bee

“…Dietary fats vary greatly in fatty acid composition and growing evidence demonstrates the heterogeneity in the health effects of specific fatty acids as well as their food sources [ 1 , 2 ]. Animal-derived fat includes lard, butter, and milk fat, while plant-derived fat includes soybean oil, corn oil, peanut oil, olive oil, rapeseed oil, palm oil, etc.…”

Microbiota Features Associated With a High-Fat/Low-Fiber Diet in Healthy Adults

“…For example, a diet rich in red meat has been linked to colorectal cancer, and there is strong evidence for the involvement of some dietary fats in weight increase and cardiovascular disease (CVD) (1). The increased intake of saturated fatty acids (SFAs) is associated with higher levels of lowdensity lipoprotein (LDL) in serum (2) and elevated oxidative stress, which can play a significant role in cancer progression and colonic inflammation (3). There is also evidence to suggest that decreasing the intake of SFAs and replacing them with simple carbohydrates does not reduce CVD incidence, and only when SFAs are replaced by unsaturated fats (mainly polyunsaturated) is a decrease in CVD incidence observed (4).…”

NIR Bioluminescence Probe Enables Discovery of Diet-Induced Modulation of the Tumor Microenvironment via Nitric Oxide

“…1 H NMR (500 MHz, CDCl3) δ 7.33 (d, J = 8.5 Hz, 2H), 6.94 (dd, J = 15.3, 10.2 Hz, 1H), 6.78 -6.65 (m, 2H), 6.62 (d, J = 8.4 Hz, 2H), 6.52 (d, J = 15.3 Hz, 1H), 5.16 (t, J = 9.0 Hz, 1H), 3.82 (s, 3H), 3.62 -3.49 (m, 2H), 3.38 (q, J = 7.0 Hz, 4H), 1.18 (t, J = 7.0 Hz, 6H). 13 BL660 (4). Pig liver esterase (76 mg) was added to a suspension of 3 (0.2 g, 0.58 mmol, 1 equiv.)…”

“…1 H NMR (500 MHz, CD3OD) δ 7.90 (s, 1H), 7.36 (d, J = 9.0 Hz, 2H), 7.22 (dd, J = 7.9, 1.5 Hz, 1H), 7.10 -7.00 (m, 2H), 6.86 (dd, J = 8.0, 1.2 Hz, 1H), 6.80 (d, J = 8.8 Hz, 1H), 6.76 -6.59 (m, 4H), 6.54 (d, J = 15.3 Hz, 1H), 5.25 (t, J = 9.2 Hz, 1H), 3.71 -3.60 (m, 2H), 3.42 (q, J = 7.1 Hz, 4H), 1.17 (t, J = 7.0 Hz, 6H). 13 Analyte Selectivity Assay. The response of BL660-NO (5 µM) toward a panel of biologically relevant aldehydes, reactive oxygen species and reactive nitrogen species (50 equiv.)…”