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2015, Número 3

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Medicentro 2015; 19 (3)


Ácidos grasos omega-6 y omega-3 de la dieta y carcinogénesis mamaria: bases moleculares y celulares

Guirado BO

Idioma: Español
Referencias bibliográficas: 43
Paginas: 132-141
Archivo PDF: 447.95 Kb.


RESUMEN

Los lípidos polinsaturados omega-6 y omega-3 constituyen componentes esenciales de la dieta. Los patrones dietéticos con elevado consumo en omega-6 se han asociado con un mayor riesgo de cáncer de mama. La ingesta de omega-3 parece tener un efecto protector al estar involucrado en mecanismos biológicos que favorecen la inhibición de la carcinogénesis mamaria. Los ácidos grasos omega-6 pueden actuar como inhibidores competitivos de los omega-3 en el metabolismo lipídico y, de esta forma, podrían inhibir los efectos antinflamatorios y citoprotectores de los omega- 3. Dicha hipótesis indicaría la importancia de mantener una razón n-3/n-6 adecuada para la prevención del cáncer de mama. Este hecho contrasta con el elevado consumo de ácidos grasos polinsaturados omega-6 en los países occidentales. Actualmente, la evidencia científica acumulada es suficiente para proponer políticas públicas en relación con el consumo y tipo de lípidos presentes en la dieta para disminuir el riesgo de cáncer de mama.


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