Dietary fats play a role in the development of breast cancer. A new study in Cancer Treatment and Research suggests that eating too much of omega-6 polyunsaturated fatty acids which are found high in soy bean oil and corn oil can promote the development of breast cancer while eating extra virgin olive oil, which is high in monounsaturated fatty acids, has been associated with reduced risk for the most commonly diagnosed malignant neoplasia among women.
That is, dietary fats have a modulatory effect on mammary carcinogenesis and influence the risk of breast cancer. The study suggests that if possible, food consumers should eat less omega-6 fatty acids and should eat more extra virgin olive oil to help prevent breast cancer which is found in 230,000 women in the United States each year and kills 37,000 annually in the country.
Escrich E, Solanas M, Moral R. Olive oil and other dietary lipids in breast cancer. Cancer Treat Res. 2014;159:289-309. doi: 10.1007/978-3-642-38007-5_17.
Source foodconsumerOmega 6 polyunsaturated fatty acids promote breast cancer,
Comparing the 100 percent pure, extra-virgin olive oils found at From Olives and Grapes store