Approved research

Omega-6 fatty acids, FADS1/2 genetic variants, and breast cancer risk: A Mendelian Randomisation Study

Lay summary

Globally, breast cancer is the leading cause of death in women. Breast cancer has been linked to a person's age and lifestyle (e.g., diet and exercise). However, finding the link between lifestyle and breast cancer is complex because it is also influenced by genetics. Excitingly, genes that control how we metabolise food have been uncovered that allow us to examine the link between genetics, diet, and breast cancer more closely. We aim to learn: (1) if the genetics of fat metabolism are linked with breast cancer; and (2) if certain diets can reduce risk of breast cancer. This study aims to provide solid evidence on whether certain fats affect the risk of breast cancer and if certain diets in adulthood can counteract this risk. The inference of a causal role of specific fats (i.e., arachidonic acid) on breast cancer risk and demonstration of the modifying effects of diet would have tremendous implications, and suggest that dietary methods for moderating arachidonic acid metabolism may be pursued to reduce breast cancer incidence. In short, this study aims to improve the prevention and treatment of breast cancer and informing the promotion of healthy eating in society. In this study, we will examine specific genes that control how certain fats we eat are metabolised. By examining these genes in a large population of women, along with their dietary information, we will learn: (1) if the genetics of fat metabolism are linked with breast cancer and (2) if certain diets can reduce risk of breast cancer in women with a family history of breast cancer. All female participants with GWAS and matched 24-hour recall dietary data.