Resumo

GRANADOS, S.; QUILES, J. L.; GIL, A.  e  RAMIREZ-TORTOSA, M. C.. Dietary lipids and cancer. Nutr. Hosp. [online]. 2006, vol.21, suppl.2, pp.44-54. ISSN 1699-5198.

Cancer is one of the main causes of death in Western countries. Among the factors that contribute to the appearance of this disease, diet has a fundamental role, and specifically fats are the main component related to the increase in the incidence of cancerous diseases, particularly breast, colon-rectal, and prostate cancer. From dietary lipids, much attention has been given to the beneficial effects of fish oil, rich in polyunsaturated fatty acids n-3 serie, as well as of olive oil, rich in monounsaturated fatty acids -primarily oleic acid. On the contrary, a negative effect has been reported for polyunsaturated fatty acids n-6 serie and for saturated fatty acids. Nutrition constitutes an important aspect of the life of cancer patients. Currently, nutritional formulas are being designed with supplements of polyunsaturated n-3 fatty acids and other components such as arginine, RNA, lysine, etc., with the aim of ameliorating the effects of this pathology. The results demonstrate the lower morbility and therefore improved quality of life, a decline in mortality, and a reduction in related costs.

Palavras-chave : Fatty acids; Breast cancer; Colon-rectal cancer; Prostate cancer; Enteral nutrition.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )