Before continuing to use this website, please consult the following Disclaimer. The content we provide is for general information purposes only. It does not substitute medical or otherwise professional dietary advice or treatment.

This website uses cookies to ensure you get the best experience
Ok

Macronutrients, Part 2:

Lipids, Fatty Acids, and Cancer

Types and Roles of Lipids in the Body
Fats are a class of macronutrients known as lipids. Lipids are made of carbon, hydrogen, and oxygen, and provide more energy per gram than carbohydrates due to the greater number of carbon and hydrogen atoms they contain.
Lipids come in four basic types:
  • Triglycerides comprise 99% of the fat stored in body cells. They provide a high source of energy, protective padding around organs and bones for shock absorption, and insulation around organs. 95% of our dietary fat comes from triglycerides in the form of fatty fish, nuts, seeds, olives, olive oil, coconut oil, avocados, and more.
  • Phospholipids act as emulsifiers, keeping fat suspended in the blood in the form of lipoproteins, such as VLDL, LDL and HDL. They also provide cell membrane integrity, as well as easy hormone and vitamin transport in and out of cells. They can be found in egg yolk and animal liver.
  • Sterols. This group includes cholesterol, which is the precursor to all steroids, including sex hormones, adrenal hormones, and bile. Sterols can be found in eggs, meat, and full-fat dairy.
  • Fatty acids are produced by the body itself, with the exception of two, which have to come from our diet - omega-3 and omega-6. The latter are essential fatty acids, and can be found in a wide range of foods, including meats, fish/shellfish, eggs, sea plants, dairy, nuts and seeds, oils (pumpkin, soy, corn), vegetables such as brussels sprouts and cauliflower, and mustard seeds.

The Role of Fatty Acids in Maintaining Health

  • Hormones
    Cholesterol produces pregnenolone, which is the precursor to all steroid hormones (androgens, estrogens, progesterone, cortisol, cortisone). If a body’s stress levels are too high, pregnenolone is shunted away from producing sex hormones and is instead converted into progesterone, and eventually into cortisol (aka the “stress hormone”).
  • Inflammation
    Omega-3 fatty acids play an important anti-inflammatory role by inhibiting COX-2 enzymes, which produce prostaglandin hormones that trigger cancer-promoting inflammation. The inhibition of COX-2 is also critical as high levels of this enzyme cause patients to become resistant to chemotherapy and radiation. EPA and DHA in fish oil also form the anti-inflammatory compound LOX. When sourcing meat, keep in mind that fat in grass-fed beef contains 2-5 times more omega-3s than the fat in grain-fed beef.
  • Oxidation
    One shared aspect of cancer cells is that they produce reactive oxygen species (ROS), which are byproducts of cellular metabolism that cause tissue damage. ROS can react with polyunsaturated fatty acids located in lipid membranes. This results in lipid peroxidation, a harmful reaction that changes the permeability of the membrane bilayer that forms the barrier around all cells. This alters cell integrity, leading to mutations and damage to healthy cells.
  • Immunity
    Long-chain fatty acids and fatty acid metabolites impact gene expression and immunity by binding to and activating a group of nuclear receptors called peroxisomal proliferator activated receptors (PPARs). PPARs regulate innate and adaptive immunity through interacting with transcription factors and other cell signaling systems, which turn reactions on and off.

Four Rules of Fat for Cancer Treatment

Rule #1: Eat Animal Fats
In the modern debate over what is worse - sugar or fat - recent studies are weighing in convincingly on the side of sugar. Eating products that are high in cholesterol (i.e. fats) does not raise cholesterol levels in the blood, but eating products high in sugar does.
Here’s how it works.
Only 25% of the cholesterol in our bodies comes from diet. The other 75% is produced in the liver. The body tightly regulates cholesterol production, so if dietary cholesterol is limited, the body will make more internally. The enzyme HMG-CoA assists in internal cholesterol production in the liver. When blood glucose levels are elevated, it increases the expression of HMG-CoA, which then causes an increase in the production of internal cholesterol. Reducing carbohydrate consumption and relying on fat for energy fuel lowers the amount of HMG-CoA, and therefore cholesterol levels in the blood.

So what are good sources of these beneficial fats?

Eggs

Eggs from pastured organic chickens are a great wholefood “multivitamin.” They are a great source of B vitamins, vitamin D, and vitamin E, as well as high in antioxidants that support eye health. It is important to stick to pasture-raised eggs, which contain more omega-3s than omega-6s. Consuming 2-3 eggs daily is sufficient to get these benefits.

Fish and Flax

Flaxseeds by themselves do not replace rich sources of omega-3s, such as fish. They are only high in one element of omega-3s - alpha-linoleic acid (ALA), which is the precursor to the development of the essential omega-3s, DHA and EPA.


The problem is that there are many obstacles to converting ALA into DHA and EPA, including dietary choices and genetic predisposition. The enzyme delta-6-desaturase is necessary for converting ALA into DHA & EPA, but it might be inhibited by insulin resistance, alcoholism, trans fats, and deficiency in vitamins and minerals such as B6, B3, C, Zinc, and Magnesium. High consumption of omega-6 fats will interact with ALA conversion as well.

Genes such as FADS2 and APOA2 can affect omega-3 and fatty acid utilization.

  • FADS2
    Variants in this gene can impair conversion of plant-based omega fatty acids into the anti-inflammatory EPA and DHA. This is a critical assessment marker for those wanting to follow a vegetarian or vegan diet.
  • APOA2
    Variants in this gene could result in weight gain from the ingestion of saturated fat, so avoiding dairy and keeping saturated fat consumption below 22 grams per day might be necessary.
A person would struggle to eat the amount of fish necessary to match the DPH and EPA content of fish oil. However, eating whole fish is still more important than taking fish oil supplements. 8.5 oz of wild salmon already contains 1.5 grams of DHA (the recommended daily value is 300-900 mg of combined DHA and EPA). Whole fish also offers essential nutrients in higher quantities than fish oil, including vitamin D and selenium. It also provides complete amino acid and fatty acid profiles, and supplies enzymatic cofactors.

Another aspect of fish oil to keep in mind is that it is absorbed differently than a whole fish is. Some studies show that levels of DHA after six weeks of salmon consumption were nine times higher than after taking fish oil. This suggests that the fat that comes directly from eating fish is more familiar to our bodies, and thus easier to absorb. Fish oil is better absorbed in the presence of an otherwise high-fat meal.
For individuals with chronic conditions, such as cancer, eating a variety of whole fish and using high potency fish oil is usually necessary to improve therapeutic potency. Most fish are also high in selenium, with the exception of a few, such as shark, tilefish, king mackerel, and swordfish. Selenium is important in protecting against mercury toxicity.

Other animal fats, including butter, ghee, lard, and tallow also play an important anti-inflammatory role in the oncology landscape. For example, butter is the only source of butyric acid, a short-chain fatty acid that helps to reduce inflammation in the colon and inhibits undifferentiated cell growth. Beef tallow and lard are also excellent choices of fat for high temperature cooking.
Rule #2: Eat a Balanced Array of Fats
Every fatty food contains three types of fatty acids: saturated, monounsaturated and polyunsaturated. The basic proper fat balance should be oriented around consuming equal thirds of each.

Saturated fats come from sources such as butter and ghee, coconut oil, palm oil, and beef tallow. Some studies actually show that grass-fed beef tallow increased apoptosis and decreased the amount of pre-cancerous cells in the colon.
Saturated fats come from sources such as butter and ghee, coconut oil, palm oil, and beef tallow. Some studies actually show that grass-fed beef tallow increased apoptosis and decreased the amount of pre-cancerous cells in the colon.

Monounsaturated fats come from such foods as avocados, olive oil, almonds, and macadamia nuts. Studies have shown that polyphenols derived from Extra Virgin Olive Oil (EVOO) can inhibit HER2 activity in cultured human breast cancer cells. It was concluded that phytochemicals in EVOO, such as lignans, may provide a safe way to target HER2 in breast cancer patient
Polyunsaturated fats (omega -3) These can come from fatty fish, flaxseeds, or walnuts. Studies have shown that some men with prostate cancer who increased their omega-3 were found to decrease inflammatory COX2 expression.

Polyunsaturated fats (omega -6) can come from pine nuts, sunflower seeds, or pumpkin seeds. The balance of omega-6 to omega-3 should be around 1:1, and omega-6 should never exceed omega-3 or it will cause inflammation.

Generally speaking, fats are best in their natural, whole food form. A wide variety of fats from animal and plant sources should be eaten to achieve a balanced fatty acid profile.
Rule #3: Eat Quality Fats
One of the main issues that can arise with fatty acids is oxidation, or the deterioration of fat when exposed to oxygen, which can result in free radical damage. Monounsaturated and polyunsaturated fatty acids are at most risk of oxidation or spoilage because of their unstable double bond chemical structure saturation.
Polyunsaturated vegetable oils should never be consumed due to severe high temperatures and oxidation during chemical processing, which causes them to become highly toxic. These include canola, grapeseed, cottonseed, soybean, and corn oils. Hydrogenation turns the fat in these oils into trans fatty acids, which are chemically unfamiliar to our bodies and damage the integrity of our cell membranes. Examples include Crisco, margarine, I Can’t Believe It’s Not Butter, Smart Balance, Earth Balance, and all vegetable oils and vegetable shortenings.
In some studies, researchers found that breast cancer rates nearly doubled among women who had high blood levels of trans fatty acids, commonly found in processed foods. Olive oils should be used with caution since they are often mixed with other “vegetable” oils by unscrupulous producers. Only Organic Extra Virgin Olive Oil, cold pressed and in a dark glass or ceramic bottle, is a good choice.

Nuts and seeds are an excellent choice of natural fats in a daily balanced diet. However, the phytic acid they contain might interfere with the absorption of some minerals, including zinc, iron, calcium, magnesium, and copper. Soaking, sprouting, or using organic and raw nuts may prevent the malabsorption of these minerals.

Whether to consume dairy depends on a person’s individual health profile. Milk products used to be toxic for early humans, who did not have the lactase enzyme to break down lactose (the main sugar in milk products). However, with time humans learned how to farm and reduce lactose levels using fermentation. To this day, many people do not have a developed ability to produce lactase - only about 35% of the human population can consume milk products after the age of eight.

Casein, which is a protein that makes up about 30% of the total protein in milk products, interacts with bacteria in the gut to form compounds that can promote tumor invasion. Additionally, conventionally raised cows are given bovine growth hormones that will raise levels of the hormone IGF-1, so people who consume milk from these cows will have higher levels of it in the blood. High IGF-1 levels are a major growth factor for all cancer cells, so total dairy elimination may therefore be necessary in some patients.
For those who can tolerate milk and can consume it based on their stronger health factors, milk from A2 cows would be preferred. A2 cows’ casein is easier to digest than casein from A1 cows. Milk from certain animals, such as Jersey cows, Guernsey cows, goats, sheep, and humans, contains only the A2 beta-casein. A2 products may be advisable for those experiencing digestive or blood sugar issues. The product always must be organic, if not fermented or raw. Goat milk/cheese is a great substitute.

Lauric acid, a type of fatty acid found in coconut oil, palm and palm kernel oil, breast milk, and butter, has strong antiviral effects. Viral infections are a very common occurrence among oncology patients who go through chemotherapy or radiation. These therapies often lower a patient’s white blood cell count, leaving the body susceptible to infectious diseases. There are also chronic underlying viral infections precipitating cancer, such as EBV and HPV. In one study, lauric acid also showed strong anticancer properties, inducing apoptosis in 90% of colon cancer cells.

Fish oil plays a great supporting role in cancer treatment. It supports weight gain in patients with cachexia, increases the effectiveness of certain chemotherapies, decreases inflammation, and has some preventative effects as well.


The most important thing to keep in mind when it comes to fish oil is that quality is absolutely vital. Good fish oil should have the right structure, and one should know the type of fish it comes from and how it was processed.


The best sources of fish oil are fermented cod liver and krill. All fish oils contain EPA and DHA; however, cod liver oil also contains high levels of vitamins A and D and important fat-soluble nutrients.

Fermented cod liver oil is even better because it contains vitamin K2, an often missing nutrient. The fermentation process increases the bioavailability and absorption of EPA and DHA. It also avoids the use of heat, which can cause fish oils to oxidize and turn rancid.

Krill oil comes from a zooplankton crustacean high in EPA and DHA, and vitamins C and E. While EPA and DHA in fish oil comes in the form of triglycerides, EPA and DHA in krill oil is already in phospholipid form, which improves its absorption through the gut wall, as well as its nutrient availability.

Note that fish oil can inhibit blood clotting, so it can be dangerous to consume if preparing for surgery, or in case of a blood clotting disorder.

Rule #4: Cook at the Right Temperature
Due to their chemical structure, saturated fats are not easily damaged or oxidized by heat, light, or air. That stability is the reason why saturated fats are the only fats that should be used for high heat cooking.
It is important to not overcook these oils past their smoke point, which is when they start to release free radicals into food. The smoke point is determined by an oil’s fatty acid balance.
Cooking wild salmon, eggs or beef at temperatures over 275° Fahrenheit causes a significant decrease in omega-3 fatty acids, and meat cooked (barbequed) above this temperature will release mutagenic agents that can create toxicity and inflammation in cells.