This release is also available in Spanish. Experiments carried out by scientists at the UAB on experimentally induced breast cancer tumours in laboratory rats show that an excess of certain fats in the diet, commonly known as omega-6, accelerates breast cancer, increasing the malignancy of the disease. The research team at the Departament de Biologia Cellular, de Fisiologia i d'Immunologia of the UAB has identified four genes, one which has a completely unknown function, whose expression may be involved in this effect caused by dietary lipids. More extensive research into these genes is required to discover whether the mechanism discovered works in the same way in human breast cancer. The authors of the study emphasise the importance of a moderate consumption of fats although some of them, such as blue fish and olive oils, have been shown to be beneficial to health. These oils are common elements in the Mediterranean diet.

Breast cancer is the most frequent form of cancer in women around the world. The fact that this cancer is more frequent in the developed world suggests that life style and environmental factors may be involved. Nutritional factors are particularly important, given people's continual exposure through dietary habits. Among them, dietary fats are the main element involved in breast cancer. Fats do not cause cancer, however some of them, such as animal fats or certain vegetable fats, accelerate the clinical development of the disease, while blue fish and olive oil appear to delay its development.

A research team headed by Dr. Eduard Escrich, lecturer in the Departament de Biologia Cellular, de Fisiologia i d'Immunologia at the UAB and head of the Grup Multidisciplinari per a l'Estudi del Cncer de Mama (Multi-disciplinary group on Breast Cancer Studies) has established a specific mechanism by which some of these fats favour the development
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Contact: Octavi Lpez Coronado
octavi.lopez@uab.es
34-93-581-3301
Universitat Autonoma de Barcelona
18-Oct-2004

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