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The effect of omega-3 FAs on tumour angiogenesis and their therapeutic potential. Spencer L, Mann C, Metcalfe M, Webb M, Pollard C, Spencer D, Berry D, Steward W, Dennison A. Eur J Cancer. 2009 Aug;45(12):2077-86. Epub 2009 Jun 1. Review. PMID: 19493674 Omega-3 fatty acid (omega-3 FA) consumption has long been associated with a lower incidence of colon, breast and prostate cancers in many human populations. Human trials have demonstrated omega-3 FA to have profound anti-inflammatory effects in those with cancer. In vitro and small animal studies have yielded a strong body of evidence establishing omega-3 FA as having anti-inflammatory, anti-apoptotic, anti-proliferative and anti-angiogenic effects. This review explores the evidence and the mechanisms by which omega-3 FA may act as angiogenesis inhibitors and identifies opportunities for original research trialling omega-3 FAs as anti-cancer agents in humans. The conclusions drawn from this review suggest that omega-3 FAs in particular eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) found principally in oily fish have potent anti-angiogenic effects inhibiting production of many important angiogenic mediators namely; Vascular Endothelial Growth Factor (VEGF), Platelet-Derived Growth Factor (PDGF), Platelet-Derived Endothelial Cell Growth Factor (PDECGF), cyclo-oxygenase 2 (COX-2), prostaglandin-E2 (PGE2), nitric oxide, Nuclear Factor Kappa Beta (NFKB), matrix metalloproteinases and beta-catenin

Key TJ, Appleby PN, Davey GK, Allen NE, Spencer EA, Travis RC. Mortality in British vegetarians: review and preliminary results from EPIC-Oxford. Am J Clin Nutr. 2003 Sep;78(3 Suppl):533S-538S. Review. PMID: 12936946

Mortality in British vegetarians: results from the European Prospective Investigation into Cancer and Nutrition (EPIC-Oxford). Key TJ, Appleby PN, Spencer EA, Travis RC, Roddam AW, Allen NE. Am J Clin Nutr. 2009 Mar 18. [Epub ahead of print] PMID: 19297458 doi:10.3945/ajcn.2009.26736L

Meat, eggs, dairy products, and risk of breast cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort. Pala V, Krogh V, Berrino F, Sieri S, Grioni S, Tjønneland A, Olsen A, Jakobsen MU, Overvad K, Clavel-Chapelon F, Boutron-Ruault MC, Romieu I, Linseisen J, Rohrmann S, Boeing H, Steffen A, Trichopoulou A, Benetou V, Naska A, Vineis P, Tumino R, Panico S, Masala G, Agnoli C, Engeset D, Skeie G, Lund E, Ardanaz E, Navarro C, Sánchez MJ, Amiano P, Svatetz CA, Rodriguez L, Wirfält E, Manjer J, Lenner P, Hallmans G, Peeters PH, van Gils CH, Bueno-de-Mesquita HB, van Duijnhoven FJ, Key TJ, Spencer E, Bingham S, Khaw KT, Ferrari P, Byrnes G, Rinaldi S, Norat T, Michaud DS, Riboli E. Am J Clin Nutr. 2009 Sep;90(3):602-12. Epub 2009 Jun 2. PMID: 19491385 doi:10.3945/ajcn.2008.27173 Conclusions: We have not consistently identified intakes of meat, eggs, or dairy products as risk factors for breast cancer. Future studies should investigate the possible role of high-temperature cooking in the relation of red meat intake with breast cancer risk.

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