Polyunsaturated n-6 fatty acids increase the risk of breast cancer in postmenopausal

Heterocyclic amino acids, which are found in meat and fish during the heat treatment is not expected to reduce the risk of breast cancer in women after menopause lead, as already argued in another study, Swedish researchers report. In turn, low consumption of cooked meat and fish, combined with a high n-6 fatty acids that are found in most types of vegetable oil, may increase the risk of breast cancer in postmenopausal increase, said Dr. Emily Sonestedt of Lund University . Scientists conducted a study that monitored 11,699 women over the age of 50 years, about 10 years old. During this period, 430 cases of breast cancer were diagnosed in the study population. It has been found that women who consume large amounts of heterocyclic amino acids, there was no occurrence of breast cancer often than others. Turn participants who prefer fatty foods with a high content of n-6 polyunsaturated fatty acids, have been reported cases of breast cancer often. Experts have not yet learned the exact mechanism of this relationship, but the trend of increasing breast cancer risk with the use of n-6 polyunsaturated fatty acids, there is a clear, scientists say.