This is great news.
Preliminary findings from an animal study suggest that flaxseeds and lignan-rich foods might lower the risk of developing breast cancer. However, this conclusion requires further research, including clinical trials involving human participants.
The study, featured in Microbiology Spectrum on December 7th, investigated the connection between lignans, the gut microbiome, and microRNAs (miRNAs) in the mammary gland. miRNAs are RNA molecules that influence gene expression within cells.
Dr. Elena M. Comelli, an associate professor at the University of Toronto’s Department of Nutritional Sciences, emphasized the potential of dietary interventions through gut microbiota to prevent breast cancer, pending further confirmation.
The research involved young female mice fed with flaxseed lignans, focusing on alterations in the colon’s first segment, the cecum, in terms of microbial types and quantities. Although flaxseeds are the primary source of dietary lignans, these compounds are also present in various seeds, whole grains, legumes, fruits, and vegetables.
Prior studies have hinted at a lower breast cancer risk among postmenopausal women with increased lignan consumption, along with reduced breast cancer mortality associated with dietary lignan intake.
Dr. Jo L. Freudenheim, a professor at the University at Buffalo, lead author of a 2010 study on lignans and breast cancer mortality, sees potential connections between the recent research’s findings and those of her study.
The current study revealed a correlation between the cecal microbiome and miRNA expression in the mammary gland, altered by a diet incorporating flaxseed lignan components. Specific miRNA responses linked to breast cancer-related gene regulation were observed in mice fed lignans.
Despite these intriguing results, Freudenheim stresses the need for caution, highlighting the multitude of biological steps between miRNA changes and cancer development, both in animals and humans.
Furthermore, she suggests that while these laboratory findings contribute to understanding, translating them into the complexities of human environments remains a challenge. Freudenheim also discusses potential mechanisms linking the gut microbiome to breast cancer, such as its influence on estrogen levels, microbial products’ impact on organs like the breasts, and the potential role of gut bacteria in inducing inflammation.
Beyond gut microbes, Freudenheim points out other factors influencing breast tissue health, like oral microbiome changes related to periodontal disease, which her prior study linked to increased breast cancer risk.
While animal studies provide insights, translating these findings directly to humans requires further clinical trials to validate whether lignan dietary supplementation indeed offers protection against breast cancer.
Freudenheim emphasizes the continual interaction between an individual’s microbiome and health, highlighting the profound impact this dynamic relationship can have on overall well-being and disease prevention.
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