Breast cancer is the most common cancer among women worldwide, with approximately 2.3 million new cases in 2022, and this number is projected to rise to 3.19 million cases annually by 2040. This alarming statistic underscores the need to identify potential risk factors and strategies for breast cancer prevention. The risk of developing breast cancer is influenced by a multitude of factors, including lifestyle, physical activity, dietary patterns, genetic predisposition, sex, and age. These multifaceted elements contribute uniquely to each individual's susceptibility to the disease.
Epidemiological studies show that Asian populations consuming diets rich in marine-derived n-3 PUFAs, such as eicosapentaenoic acid (EPA, 20:5 n-3) and docosahexaenoic acid (DHA, 22:6 n-3), tend to have a lower incidence of breast cancer. Conversely, Western populations with high consumption of n-6 PUFAs, including linoleic acid (LA, 18:2 n-6) and arachidonic acid (AA, 20:4 n-6), and comparatively lower intakes of n-3 PUFAs than Asian diets, tend to have a higher risk of developing breast cancer.
Emerging studies in humans and animals show that n-3 PUFAs, commonly abundant in fatty fish and flaxseeds, are associated with an anti-inflammatory profile. In contrast, n-6 PUFAs, found predominantly in vegetable oils such as corn, soybean, and safflower oil, have been associated with a pro-inflammatory profile.
Beyond tumor growth, emerging evidence suggests that n-3 PUFAs may exert anticancer effects by modulating the tumor immune microenvironment. Tumor-associated macrophages (TAMs) are a key component of this microenvironment, with M1 macrophages exerting antitumor effects and M2 macrophages promoting tumor progression and immunosuppression. Increased M2 macrophage infiltration has been associated with more aggressive breast cancer phenotypes.
This study demonstrates that lifetime dietary exposure to n-3 PUFAs attenuates breast tumor development in a HER2+ mouse model by reducing tumor volume and multiplicity over time in a diet-dependent manner. Notably, the absence of further tumor promotion with higher LA content in safflower oil compared to corn oil raises the possibility that high LA exposure reaches a threshold beyond which further increases exert only marginal effects on tumor development. These tumor outcomes were accompanied by alterations in gene expression related to the immune system and macrophage-associated endocannabinoids, suggesting that immune modulation contributes to the observed diet-dependent effects. Taken together, these findings highlight the importance of dietary PUFA composition and context in shaping breast tumor development and refine the current understanding of how interactions between n-3 and n-6 PUFAs may influence breast cancer risk. The positive effects of n-3 PUFAs are modified by the negative background of n-6 PUFAs.
Decade following decade the public taught to fear foods that if they were grown and processed properly and substitute basically synthetic fare supposedly superior. Encouraged to indulge to avoid one Dis-Ease, (and it doesn't even do that,) only to encourage another Dis-Ease. Now we add I Can't Believe I Got Cancer to I Can't Believe I Got a Heart Attack Anyway.
Yes, JUST, food loaded with toxic ingredients is joined by genetically modified foods and synthetic meat that are destroying biodiversity and people's health. Children are being subjected to a true food crime. The food being served in school lunches is a collection of garbage. In general, these products have a high caloric content and low nutritional value. Furthermore, they are characterized by trans fats and omega-6 fatty acids, sugars, and low levels of dietary fiber, protein, and micronutrients, including phytochemicals. It is the food of children and young people that creates new patients for the pharmaceutical industry; it is the collusion between Big Pharma and the agri-food industry with the approval of government institutions. It includes potato chips, ice cream, chocolates and candies; packaged breads and cakes; sweetened breakfast cereals; "energy" bars; jams; sodas and "energy" drinks; and sugary drinks with fruit juice. Chocolate drinks; ultra-processed products.
Junk food can trigger the release of the "happiness hormone," dopamine. This hormone is released when the brain expects a reward and is associated with pleasurable activities, such as eating or shopping. Its release in the brain makes us feel good when we eat these foods. This leads to cravings for more junk food to experience that same feeling of happiness again.
I’ve been ridding seed oils for a couple-few years. It’s not easy - they are in everything!
I decided to do this when I learned that linoleic acid - in seed oils - has a 600+ day half-life - I mean, I may want that durability in my CAR OIL - but not in my body!!
Also, I’ve most recently been reading about ALUMINUM toxicity - and detoxing using Silica - found high in FIJI water at 93 mg’s per liter.
I discovered that the makeup foundation I’ve been using DAILY FOR ABOUT 30 YEARS - contains Aluminum!! (Among other exposures)
Cookware and bakeware, coffee pot heating elements, candy colorants (M&Ms), cosmetics, lipsticks, vaccines, the list is long!! Aluminum is cumulative and toxic!
Silica binds tightly to Aluminum in the body (and bones) and is excreted.
I also wonder about things like - iodine - used to be used as an anti-caking agent in flour - until it wasn’t - about the 1980’s?
And Japan consumes more iodine - in seaweed, etc? And has less breast cancer? (David Brownstein)
Also, on silica, I’m reading that Japan has average Silica of 26 ppm, and US has 11. And US has 2.5 times higher death rate due to CVD than Japan.
Never-mind things like xeno-estrogens, micro-plastics, etc.
Breast cancer is the most common cancer among women worldwide, with approximately 2.3 million new cases in 2022, and this number is projected to rise to 3.19 million cases annually by 2040. This alarming statistic underscores the need to identify potential risk factors and strategies for breast cancer prevention. The risk of developing breast cancer is influenced by a multitude of factors, including lifestyle, physical activity, dietary patterns, genetic predisposition, sex, and age. These multifaceted elements contribute uniquely to each individual's susceptibility to the disease.
Epidemiological studies show that Asian populations consuming diets rich in marine-derived n-3 PUFAs, such as eicosapentaenoic acid (EPA, 20:5 n-3) and docosahexaenoic acid (DHA, 22:6 n-3), tend to have a lower incidence of breast cancer. Conversely, Western populations with high consumption of n-6 PUFAs, including linoleic acid (LA, 18:2 n-6) and arachidonic acid (AA, 20:4 n-6), and comparatively lower intakes of n-3 PUFAs than Asian diets, tend to have a higher risk of developing breast cancer.
Emerging studies in humans and animals show that n-3 PUFAs, commonly abundant in fatty fish and flaxseeds, are associated with an anti-inflammatory profile. In contrast, n-6 PUFAs, found predominantly in vegetable oils such as corn, soybean, and safflower oil, have been associated with a pro-inflammatory profile.
Beyond tumor growth, emerging evidence suggests that n-3 PUFAs may exert anticancer effects by modulating the tumor immune microenvironment. Tumor-associated macrophages (TAMs) are a key component of this microenvironment, with M1 macrophages exerting antitumor effects and M2 macrophages promoting tumor progression and immunosuppression. Increased M2 macrophage infiltration has been associated with more aggressive breast cancer phenotypes.
This study demonstrates that lifetime dietary exposure to n-3 PUFAs attenuates breast tumor development in a HER2+ mouse model by reducing tumor volume and multiplicity over time in a diet-dependent manner. Notably, the absence of further tumor promotion with higher LA content in safflower oil compared to corn oil raises the possibility that high LA exposure reaches a threshold beyond which further increases exert only marginal effects on tumor development. These tumor outcomes were accompanied by alterations in gene expression related to the immune system and macrophage-associated endocannabinoids, suggesting that immune modulation contributes to the observed diet-dependent effects. Taken together, these findings highlight the importance of dietary PUFA composition and context in shaping breast tumor development and refine the current understanding of how interactions between n-3 and n-6 PUFAs may influence breast cancer risk. The positive effects of n-3 PUFAs are modified by the negative background of n-6 PUFAs.
https://www.mdpi.com/2072-6643/18/4/606 (2026)
Decade following decade the public taught to fear foods that if they were grown and processed properly and substitute basically synthetic fare supposedly superior. Encouraged to indulge to avoid one Dis-Ease, (and it doesn't even do that,) only to encourage another Dis-Ease. Now we add I Can't Believe I Got Cancer to I Can't Believe I Got a Heart Attack Anyway.
Yes, JUST, food loaded with toxic ingredients is joined by genetically modified foods and synthetic meat that are destroying biodiversity and people's health. Children are being subjected to a true food crime. The food being served in school lunches is a collection of garbage. In general, these products have a high caloric content and low nutritional value. Furthermore, they are characterized by trans fats and omega-6 fatty acids, sugars, and low levels of dietary fiber, protein, and micronutrients, including phytochemicals. It is the food of children and young people that creates new patients for the pharmaceutical industry; it is the collusion between Big Pharma and the agri-food industry with the approval of government institutions. It includes potato chips, ice cream, chocolates and candies; packaged breads and cakes; sweetened breakfast cereals; "energy" bars; jams; sodas and "energy" drinks; and sugary drinks with fruit juice. Chocolate drinks; ultra-processed products.
Junk food can trigger the release of the "happiness hormone," dopamine. This hormone is released when the brain expects a reward and is associated with pleasurable activities, such as eating or shopping. Its release in the brain makes us feel good when we eat these foods. This leads to cravings for more junk food to experience that same feeling of happiness again.
https://www.frontiersin.org/articles/10.3389/fnbeh.2016.00189/full (2016).--
https://www.frontiersin.org/articles/10.3389/fncir.2022.939235/full (2022).--
I’ve been ridding seed oils for a couple-few years. It’s not easy - they are in everything!
I decided to do this when I learned that linoleic acid - in seed oils - has a 600+ day half-life - I mean, I may want that durability in my CAR OIL - but not in my body!!
Also, I’ve most recently been reading about ALUMINUM toxicity - and detoxing using Silica - found high in FIJI water at 93 mg’s per liter.
I discovered that the makeup foundation I’ve been using DAILY FOR ABOUT 30 YEARS - contains Aluminum!! (Among other exposures)
Cookware and bakeware, coffee pot heating elements, candy colorants (M&Ms), cosmetics, lipsticks, vaccines, the list is long!! Aluminum is cumulative and toxic!
Silica binds tightly to Aluminum in the body (and bones) and is excreted.
I also wonder about things like - iodine - used to be used as an anti-caking agent in flour - until it wasn’t - about the 1980’s?
And Japan consumes more iodine - in seaweed, etc? And has less breast cancer? (David Brownstein)
Also, on silica, I’m reading that Japan has average Silica of 26 ppm, and US has 11. And US has 2.5 times higher death rate due to CVD than Japan.
Never-mind things like xeno-estrogens, micro-plastics, etc.
YMMV - be careful out there!