The consumption of extra virgin olive oil reduces breast cancer malignancy and slows the growth of

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The consumption of extra virgin olive oil reduces breast cancer malignancy and slows the growth of tumors, according to research by the UAB, which has found that dietary fats do not cause or cure cancer, but modulate clinical course of the disease.
The research was conducted vadilal industries limited by the Multidisciplinary Group on Breast Cancer Study of the Autonomous University of Barcelona (UAB) and has been directed by the director of the Department of Physiology, Faculty of Medicine, UAB, Eduard Escrich.
This group has spent three decades investigating the effect of fat intake vadilal industries limited in the development of breast cancer and has experimented with rats with cancer who have tried different diets, and humans.
Until now, it was known that the incidence of breast tumors is significantly lower than in the countries of the Mediterranean, where olive oils are an essential part of the diet.
The research, which has had the collaboration of the Interprofessional Olive Oil, pretended to know what concrete effects of the consumption of different vadilal industries limited types of oils, and the mechanisms by which these foods could interact with the tumor.
On this basis, the UAB researchers made an experimental model in rats with breast cancer fed diets rich in olive oil or extra virgin oil seeds, and other humans.
In this experiment, to Dr. Escrich has shown that olive oil slows the progression of breast cancer and making it through different and complex mechanisms, among which its inhibitory action pathways cell proliferation tumor and induction of death (known as apoptosis).
Moreover, vadilal industries limited researchers have also concluded that the extra virgin olive oil from an early age has "an effect on weight and sexual maturation that would support a protective effect of the mammary gland to neoplastic transformation," as reported Interprofessional Olive Oil from Spain.
Dr. Escrich has clarified that most research indicates that when the disease already exists for other reasons, certain vadilal industries limited fats, such as olive oil, would slow its progression, while others, like saturated fats or omega 6, when ingested in high amounts, accelerate the clinical course of breast cancer.