A recent study published in Science reveals that linoleic acid, an omega-6 fatty acid prevalent in cooking oils and animal products, may accelerate the growth of triple-negative breast cancer (TNBC)—a particularly aggressive and hard-to-treat subtype.

Researchers at Weill Cornell Medicine discovered that linoleic acid activates the mTORC1 pathway, a key regulator of cell growth and metabolism, by binding to the protein FABP5, which is abundant in TNBC cells. This activation leads to increased tumor growth. 

Linoleic acid is commonly found in seed oils like soybean and safflower oil, as well as in animal products such as pork and eggs. Its consumption has risen significantly since the 1950s, particularly in Western-style diets rich in processed and fried foods.

Dr. John Blenis, the study's senior author, emphasized the importance of these findings: "This discovery helps clarify the relationship between dietary fats and cancer, and sheds light on how to define which patients might benefit the most from specific nutritional recommendations in a personalized manner." 

The study also suggests that the FABP5-mTORC1 signaling pathway may play a role in other cancer types and chronic diseases like obesity and diabetes, opening avenues for further research into dietary impacts on health.