Influence of dietary fat on the development of cancer

PKC Protein kinase C PPAR Peroxisome proliferator-activated receptor TPA 12-O-tetradecanoylphorbol-13-acetate Cancer is currently the second leading cause of death in the United States. It is estimated that more than 1,658,000 people will be diagnosed with cancer in the United States in 2015 and that more than 589,000 will die from it [1]. One of the primary mechanisms for reducing cancer deaths may be by altering the diet, and one proposed way is by decreasing the consumption of dietary fat. In this chapter, the role of dietary fat on the development of human and experimental cancer is discussed. Because of the large number of studies published, reviews are cited where possible.