Witte Theodore R, Hardman W Elaine
Department of Biochemistry and Microbiology, Marshall University School of Medicine, 1600 Medical Center Drive, Huntington, WV, 25701, USA.
Lipids. 2015 May;50(5):437-46. doi: 10.1007/s11745-015-4011-2. Epub 2015 Apr 10.
The consumption of omega-3 polyunsaturated fatty acids (n-3 PUFA) is associated with a reduced risk of breast cancer. Studies in animals and in vitro have demonstrated mechanisms that could explain this apparent effect, but clinical and epidemiological studies have returned conflicting results on the practical benefits of dietary n-3 PUFA for prevention of breast cancer. Effects are often only significant within a population when comparing the highest n-3 PUFA consumption group to the lowest n-3 group or highest n-6 group. The beneficial effects of n-3 PUFA eicosapentaenoic and docosahexaenoic on the risk of breast cancer are dose dependent and are negatively affected by total n-6 consumption. The majority of the world population, including the most highly developed regions, consumes insufficient n-3 PUFA to significantly reduce breast cancer risk. This review discusses the physiological and dietary context in which reduction of breast cancer risk may occur, some proposed mechanisms of action and meaningful recommendations for consumption of n-3 PUFA in the diet of developed regions.
食用ω-3多不饱和脂肪酸（n-3 PUFA）与降低患乳腺癌风险相关。动物和体外研究已证明了一些机制，这些机制可以解释这种明显的效果，但临床和流行病学研究在膳食n-3 PUFA预防乳腺癌的实际益处方面得出了相互矛盾的结果。当在人群中比较n-3 PUFA摄入量最高组与最低n-3组或最高n-6组时，其效果通常才显著。n-3 PUFA二十碳五烯酸和二十二碳六烯酸对乳腺癌风险的有益作用是剂量依赖性的，并且会受到总n-6摄入量的负面影响。包括最发达地区在内的世界大多数人口摄入的n-3 PUFA不足，无法显著降低患乳腺癌的风险。本综述讨论了可能降低乳腺癌风险的生理和饮食背景、一些提出的作用机制以及对发达地区饮食中n-3 PUFA消费的有意义建议。
