Omega-6 Fats are Linked to Post-Menopausal Breast Cancer

Here is some information I gleaned from Dr. Mercola’s newsletter  today:

A low intake of heterocyclic amines, combined with high consumption of the omega-6 polyunsaturated fatty acids (PUFAs) which are found in most types of vegetable oil, could increase the likelihood that postmenopausal women will develop breast cancer.

Heterocyclic amines form in meat or fish cooked at high temperatures, and have been tied to breast cancer in rats. Rats fed a diet having a high omega-6 content developed even more tumors in response to dietary heterocyclic amines than rats given a low fat diet.

Now, a new study looked at nearly 12,000 women aged 50 and older. In women with low heterocyclic amine consumption, high omega-6 PUFA intake increased the likelihood of being diagnosed with breast cancer.

What does this mean? It’s confusing.  I like eating well-done meat, if that’s the recommendation!