Dr. Karishma Kirti
11-Jun-2025
Omega-6 fatty acids are everywhere—from salad dressings to snack foods—but could they be doing more harm than good?
Inputs by: Dr Karishma Kirti, Consultant Breast Specialist and Oncoplastic Surgeon
Nutrition plays an increasingly recognised role in disease prevention, particularly in the context of chronic illnesses such as cancer. Among the many dietary components under scrutiny, omega-6 fatty acids—once widely regarded as a staple of heart-healthy eating—are now being re-evaluated for their potential role in certain cancer pathways.
Emerging research has drawn attention to linoleic acid, the most abundant omega-6 fatty acid in the modern diet, suggesting it may influence the progression of triple-negative breast cancer (TNBC)—a particularly aggressive and therapeutically challenging subtype. Experimental data indicate that elevated levels of linoleic acid may activate the mTORC1 signalling pathway, a known contributor to tumour development and proliferation in TNBC.
This discovery does not call for the elimination of omega-6 fatty acids from the diet. These fats are essential for numerous biological functions, including immune regulation and cell membrane integrity. The issue is not their presence but their predominance—especially in relation to omega-3 fatty acids, which have well-documented anti-inflammatory effects.
Modern dietary patterns, particularly in urban and Westernised populations, tend to skew heavily toward omega-6 sources such as:
A key concern is the omega-6 to omega-3 ratio, which in many diets exceeds 15:1 or even 20:1. In contrast, a more balanced ratio—closer to 4:1 or even 1:1—is thought to better support cellular health and modulate inflammatory processes. Chronic inflammation is a known risk factor in the development of multiple conditions, including cardiovascular disease, diabetes, and cancer.
(In Image: Dr Karishma Kirti)
How to Reduce the Risk of Breast Cancer?
While further research is needed to clarify the causal mechanisms, individuals aiming to reduce their cancer risk through lifestyle interventions may consider the following evidence-informed dietary shifts:
1. Limit Excessive Omega-6 Oils
Reduce reliance on vegetable oils high in linoleic acid. Prefer cooking fats that are more stable and less inflammatory, such as:
2. Prioritise Omega-3-Rich Foods
3. Study Health Halos
Foods labelled as “plant-based” or “cholesterol-free” often include high-omega-6 oils. Read ingredient lists carefully, and opt for whole, minimally processed alternatives when possible.
4. Seek Personalised Guidance
For those with a strong family history of breast cancer or other risk factors, consultation with a healthcare professional or registered dietitian can help tailor dietary interventions safely and effectively.
The evolving understanding of dietary fats reminds us that nutrition science is rarely black and white. Omega-6 fatty acids are not inherently harmful, but their dominance in the modern food landscape warrants attention—particularly for individuals at higher risk of inflammatory conditions or hormone-independent cancers such as TNBC.
Empowering patients with nuanced, evidence-based guidance can help shift the focus from treatment to prevention. And as this research suggests, meaningful changes may begin not with medication but with mindful choices made every day—often starting in the kitchen.
Cover Credits: Pexels
