For decades, the relationship between fat and cancer has been treated as a question of quantity: Eat less fat, reduce your risk of developing cancer. But new research published April 29 in Cancer Discovery shows that for pancreatic cancer, the type of fat you consume matters more than the amount.
“It’s really the type of fat that you’re consuming, not just total fat content,” says Christian Felipe Ruiz, Ph.D., an associate research scientist in YSM’s Department of Genetics and lead author of the study. “Depending on the type of fat that you consume, it can go completely different ways. We found that some fats promote cancer, as we would expect, while other fats are really good at suppressing cancer.”
One fat in particular—oleic acid, the primary fatty acid in olive oil—may be ac...
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