a special program of the National Emergency Medicine Association (NEMA) 

Week: 607.4

Guest: Dr. Delprit Bagga, researcher, UCLA Jonsson Cancer Center

Topic: Dietary fat & cancer risk

Host/Producer: Steve Girard

NEMA: The fat and cancer link...coming up...

SPOT: NEMA...the National Emergency Medicine Association...fights our worst health enemies - heart disease, stroke, trauma. Call 800-332-6362.

NEMA: There seems to be a strong link between fat and cancer...

BAGGA: When you compare countries where the intake of dietary fat is relatively low, like Japan, compared to countries like the U.S., where the total fat intake is very high, one clearly sees a difference in cancer incidence.

NEMA: Dr. Delprit Bagga does research at the UCLA Jonsson Cancer Center...she says a big dietary difference between Japan and the U.S. is the kind of oils we eat...

BAGGA: The omega-3 fatty acids are predominantly in fish and seafood...they have been shown to inhibit the growth of tumors. On the other hand, the omega-6 family of fatty acids, which are predominantly in corn oil and some other vegetable oils...they tend to promote the growth of cancer cells.

NEMA: But unfortunately, we can’t cook in fish oil....

BAGGA: ...cause it’s a very long chain fatty acid, and if you heat them, they become susceptible to degradation very easily. So I guess eating fish is the only alternative to taking capsules.

NEMA: Less vegetable oils, more fish. I’m Steve Girard at The Heart of the Matter.