Intake of omega-3 and omega-6 fatty acids and risk of ovarian cancer
Objectives Limited experimental evidence suggests that omega-3 polyunsaturated (n-3) fatty acids inhibit the proliferation of ovarian cancer cells in vitro, whereas omega-6 polyunsaturated (n-6) fatty acids have been shown to promote carcinogenesis, but epidemiological studies to date have been inconclusive. Our aim was to evaluate the role of polyunsaturated fatty acids in ovarian carcinogenesis. Methods Participants in the Australian Ovarian Cancer Study (1,366 cases and 1,414 population...[Show more]
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|Source:||Cancer Causes and Control|
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