Open AccessThe role of linoleic and α-linolenic acids and their metabolites in maintaining chronic inflammation and developing colorectal cancer
Author(s) -
Katarzyna Walkiewicz,
Karolina Janion,
Monika Gętek-Paszek,
Ewa Nowakowska-Zajdel
Publication year - 2020
Publication title -
postępy higieny i medycyny doświadczalnej
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.275
H-Index - 34
eISSN - 1732-2693
pISSN - 0032-5449
DOI - 10.5604/01.3001.0014.4864
Subject(s) - docosahexaenoic acid , eicosapentaenoic acid , linoleic acid , polyunsaturated fatty acid , colorectal cancer , cancer , food science , linolenic acid , epidemiology , biology , biochemistry , chemistry , fatty acid , environmental health , physiology , medicine
For many years it has been postulated the role of dietary factors, in particular the consumptionof fatty acids, in the development of cancer. It has been confirmed in numerousepidemiological observations, as well as the experimental studies on cell lines. Despite numerousstudies the role of various fatty acids and their metabolites, has not been clearlyestablished. Among others there are still under investigation on the importance of linoleicacid, belonging to the group of polyunsaturated omega-6. Because of the diversity ofscientific reports authors of this publication are trying to make a critical synthesis analysisof current knowledge of the postulated role of linoleic acid in development of colon cancer.And they also attempt to draw practical conclusions from them. The ability to modifytheir lifestyle, including dietary habits, and their real impact on the development ofmalignancies is a very important area of research, and can have an impact on the cancer epidemiology. Based on currently available data, dietary recommendations can be made forindividual polyunsaturated fatty acid. It is recommended that in adults the LA share was4% of the energy value of the diet, while the α-linolenic acid share was 0.5% of the energyvalue of the diet. In addition, in order to provide the right amount of docosahexaenoic acidand eicosapentaenoic acid, it is recommended to include at least 2 portions of fish per week,including 1 portion of oily fish.