EVOO and Cancer Research

There are many factors that can contribute to an individual’s risk of developing cancer, and they are broadly grouped as non-modifiable and modifiable risk factors. Non-modifiable factors are ones you can’t change, like your genetics and family history, age, and ethnicity. Modifiable risk factors are things like smoking cigarettes and inhaling secondhand smoke, physical inactivity, and diets high in red meat and low in fibre. 

Fundamentally, cancer is the disease caused by uncontrolled cell division, due to an accumulation of mutations in your DNA. The biggest risk factor for developing cancer is aging, as humans normally accumulate genetic mutations over time. Thus, as human life expectancy is increasing, the global incidence of cancer is increasing as well. However, there are also advancements being made in cancer screening and treatment avenues, as more is being discovered about how this disease operates.  

There are many other factors that can contribute to increased cancer risk, so there are certain lifestyle and diet changes that can be made which may contribute to a lower risk of cancer development. In terms of diet, one “superfood” being researched is olive oil, specifically, extra virgin olive oil (EVOO), as it has a unique fatty acid profile and a host of antioxidants that impart some incredible health benefits and potential anti-cancer capabilities.  

Recent research has demonstrated that some of the bioactive compounds, or antioxidants, in EVOO may suppress certain cancer-promoting genes, which in turn helps inhibit cancer development for certain cancer types.*  

Oleic acid is being increasingly studied as a contributor to lower incidence of cancer in Mediterranean populations. Recall that oleic acid is the dominant fatty acid in EVOO, typically representing over 65% of its fatty acid profile. It is a monounsaturated fatty acid that is proven to help lower bad cholesterol and reduce the risk of heart disease. We are now learning the role oleic acid may play in cancer prevention, as it is hypothesized to be involved in the pathways that inhibit cell division, which would help slow or stop the development of certain cancers.**  

There is still much research to be done, as some results are inconclusive, but EVOO is still a suggested fat with which to supplement your diet help reduce risk of some of the factors that may be involved in the pathways leading to certain cancers. 

* Notarnicola, M., Pisanti, S., Tutino, V., Bocale, D., Rotelli, M. T., Gentile, A., Memeo, V., Bifulco, M., Perri, E., & Caruso, M. G. (2011). Effects of olive oil polyphenols on fatty acid synthase gene expression and activity in human colorectal cancer cells. Genes & nutrition, 6(1), 63–69.

** Carrillo Pérez, Celia, María del Mar Cavia Camarero, and Sara Alonso de la Torre. "Antitumor effect of oleic acid; mechanisms of action. A review." Nutrición Hospitalaria, 2012, v. 27, n. 6 (Noviembre-Diciembre), p. 1860-1865 (2012).