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Diet, Cancer, and the Lipidome

INSERM E 0211; University Hospital, Tours, France

Requests for reprints: Philippe Bougnoux, INSERM E 0211, University Hospital of Tours, 2 Boulevard Tonnellé, 37044 Tours Cedex, France. Phone: 33-2-4736-6179; Fax: 33-2-4736-6226. E-mail: bougnoux{at}med.univ-tours.fr

The potential for dietary fat to interfere with the development of breast cancer by delaying its occurrence makes the identification of defined molecules a mandatory step in cancer prevention. In order to circumvent the limitations and/or bias of dietary exposure assessment tools, biomarkers of past lipid intake such as the fatty acid composition of white adipose tissue have been used. When considered separately, candidate fatty acids identified as favorable on the basis of their association with breast cancer risk have usually led to inconsistent results in animal intervention studies. This inconsistency indicates that any approach based on a single fatty acid should be abandoned for an integrated view over the complex lipid interactions which finally determines the lipidome, the lipid profile that is found in individuals. This article presents a reappraisal of the role of the lipid profile through a comprehensive reanalysis of adipose tissue fatty acid composition obtained in patients with benign or malignant breast tumors as well as in experimental animals during dietary interventions. Rather than a single fatty acid, a composite indicator combining elevated monounsaturates and low 6/3 fatty acid ratio was associated with breast cancer protection. This lipidome may become the template for identifying breast cancer risk related to diet, and for designing proper dietary modifications to delay the occurrence of breast cancer, although the universality of the findings cannot be assessed from a single study. (Cancer Epidemiol Biomarkers Prev 2006;15(3):416–21)

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