Role of Omega-3 Fatty Acids in the Risk and Treatment of Breast CancerJanos, Abby L. MS, RD; Logomarsino, John V. PhD, RD, LD/NTopics in Clinical Nutrition: July/September 2011 - Volume 26 - Issue 3 - p 246–256 doi: 10.1097/TIN.0b013e3182260ecf REVIEWS Buy Abstract Author InformationAuthors Article MetricsMetrics More than one-third of cancers can be directly related to components in the diet. Breast cancer is sensitive to dietary changes and can be affected by consumption of omega-3 polyunsaturated fatty acids. Research studies show higher incidence and mortality rates of breast cancer in Western countries compared with Eastern countries because of variations in dietary practices. The ratio of omega-6 to omega-3 polyunsaturated fatty acids is essential when trying to reduce the incidence of breast cancer. Omega-6 polyunsaturated fatty acids may aid in the growth of mammary tumors, while omega-3 polyunsaturated fatty acids can reduce growth effects. Department of Human Environmental Studies, Central Michigan University, Mount Pleasant. Correspondence: John V. Logomarsino, PhD, RD, LD/N, Department of Human Environmental Studies, Central Michigan University, Mt Pleasant, MI 48859 (email@example.com). The authors have disclosed that they have no significant relationships with, or financial interest in, any commercial companies pertaining to this article. © 2011 Lippincott Williams & Wilkins, Inc.