Bioactive Fatty Acids Reduce Development of Gastric Cancer Following Duodenogastric Reflux in Rats — Oak Academic Publishing
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Bioactive Fatty Acids Reduce Development of Gastric Cancer Following Duodenogastric Reflux in Rats
Department of Surgical Sciences, University of Bergen, Bergen, Norway; Department of Gastrointestinal and Acute Surgery, Haukeland University Hospital, Bergen, Norway
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Institute of Medicine, University of Bergen, Bergen, Norway
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Faculty of Education, Section for Food and Health, Bergen University College, Bergen, Norway
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Institute of Medicine, University of Bergen, Bergen, Norway
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Institute of Medicine, University of Bergen, Bergen, Norway; Department of Heart Disease, Haukeland University Hospital, Bergen, Norway
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The Gade Institute, Section of Pathology, University of Bergen, Bergen, Norway; Department of Pathology, Haukeland University Hospital, Bergen, Norway
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1 Department of Surgical Sciences, University of Bergen, Bergen, Norway; Department of Gastrointestinal and Acute Surgery, Haukeland University Hospital, Bergen, Norway
2 Institute of Medicine, University of Bergen, Bergen, Norway
3 Faculty of Education, Section for Food and Health, Bergen University College, Bergen, Norway
4 Institute of Medicine, University of Bergen, Bergen, Norway
5 Institute of Medicine, University of Bergen, Bergen, Norway; Department of Heart Disease, Haukeland University Hospital, Bergen, Norway
6 The Gade Institute, Section of Pathology, University of Bergen, Bergen, Norway; Department of Pathology, Haukeland University Hospital, Bergen, Norway
Background: Bioactive fatty acids such as the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and the modified fatty acid analogue, tetradecylthioacetic acid (TTA), are known to influence inflammatory processes in the body. Our aim was to investigate if diets containing fish oil (FO) enriched with bioactive fatty acids could affect inflammation and development of glandular stomach carcinogenesis in a duodenogastric reflux (DGR) animal model. We also wanted to evaluate if a high-fat diet might increase the risk of developing gastric cancer compared to a low-fat diet. Methods: 185 rats operated on with a gastroenterostomy were randomly allocated to 5 different treatment groups given: low-fat, high-fat, high-fat + FO, high-fat + TTA or high-fat + FO + TTA. The stomachs were removed after 50 weeks and examined by light microscopy with hematoxylin and eosin staining (HE). Immunohistochemical staining against COX-2, PCNA and p53 was performed when adenocarcinomas were found. The plasma fatty acid profile was determined. Results: Adenocarcinomas developed in 21% of animals fed the low-fat diet, 35% in the high-fat group, 16% in the high-fat + TTA group, 21% in the high-fat + FO group and 8.6% in the high-fat + FO + TTA treatment group. COX-2 and PCNA were positive whereas p53 was negative in the majority of the samples. The anti-inflammatory fatty acid index increased after treatment with FO and in combination with FO and TTA. Conclusion: FO and TTA in combination with a high-fat diet significantly lower the risk of developing adenocarcinomas in rats subjected to duodenogastric reflux. This is most likely due to a selective modulation of inflammation.
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