CLINICAL STUDIES

There are basically five (5) reasons why the Mariposas clinical approach is so highly successful in oncology and other specialities.

In animal experiments, tremendous anticancer effects have been noted when the fatty acids are balanced. Positive effects have been shown not only in mammary cancer but also in colon cancer and general tumor models.  Typically, they demonstrate significant reduction (for example greater than 50 percent reduction) in tumor numbers and size after one or two months (Source: Serriano, M., and Thompson, L.U. 1992ª). Cancer Letters 63:159-165
 

Not only do the essential fatty acids, as found in omega 3 oil, increase the production of a special sex hormone-binding compound, they are thought to be one of the protective factors against breast cancer in women. Essential omega 3 oil may be the best choice for women going through menopause or women at risk for breast cancer.  It is currently estimated that as many as one in nine American women will develop breast cancer.  A prospective study of 121 women, with initially localized breast cancer, examined the association between the levels of various fatty acids in the fatty tissue of the breast and how much the cancer had spread (metastasized).  Breast tissue, analyzed at the time of surgery showing a low level of alpha-linolenic acid  was associated with the spread of the cancer into the lymph nodes of the armpit as well as tumor invasiveness.  After thirty-one months of follow-up from the initial surgery, twenty-one patients developed metastases (spreading) of their cancer into other body tissues.  Low levels of alpha-linolenic acid was the first determinant of metastases in these patients.  In other words, when all factors were considered, low levels of alpha-linolenic acid (lack of omega-3) was found to be the most significant contributor to the spread of cancer.  Since the main cause of death in breast cancer patients is the development of cancer in other tissues, the significance of this finding is of extreme importance. (Source: Bougnoix P. Et al (1994) “Alpha-linolenic acid content of adipose breast tissue. A host determinant of the risk of early metastasis in breast cancer”. Br J Cancer 70:330-334.
 

 Without a doubt, the results from this study suggest that supplementing the diet with flaxseed oil (which has approximately 58% alpha-linolenic acid) may help dramatically in prevention of breast cancer, tumor invasiveness, and metastasis.  In addition to this prospective human study, animal models of mammary carcinogenesis have shown that diets high in ‘bad fat’ stimulate mammary tumor growth. And alpha-linolenic acid (omega-3) enrichment of the diet inhibits tumor growth (Source: Rose, D.P. and Hatala, M.A. (1994) “Dietary fatty acids and breast cancer invasion and metastasis”.  Nutr Cancer 21:103-111)
 

 In addition it is possible that alpha-linolenic acid also exerts some of its anticancer effects via enhancement of immune function (Source: Kelly, D.S. (1992) “Alpha-linolenic acid and immune response” Nutrition 8:215-217)
 

In another study, the possible interaction between intense exercise, known to suppress the immune system, and polyunstaurated fatty acids was examined in mice.  For eight weeks the animals received either a natural ingredient diet only or a diet supplemented with 10g/100 mg of omega 3 oil (50% alpha-linolenic acid), beef tallow, safflower oil (mostly linoleic acid), and fish oils.  Each dietary group was divided into either a sedentary group or an exercise group.  Exercise consisted of continuos swimming at high intensity until exhaustion.  In the exercised animals, the immune response was suppressed by exhaustive exercise, except for the group receiving the essential omega 3 oil.  Only the group receiving the omega 3 oils demonstrated a normal immune response. (Source: Bequet. C., et al (1994) “Modulation of exercise-induced immunosuppression by dietary polyunsaturated fatty acids in mice”. J. Toxicol Inveiron Heatlh 43:225-237.
 

In a clinical study done by Sauer and Dauchy, they observed that tumors grew much faster in rats that had been denied food.  In fact they were puzzled to find that some types of tumors would grow four times as fast in food-deprived rats.  Researchers could actually see a visible difference in tumor size from day to day.  When the rats were fed once again, the runaway tumor growth would come to a halt.  Sauer and Dauchy managed to solve the mystery.  When a rat is denied food, they discovered its body senses that a famine is under way and sends out a biochemical cry of alarm.  This cry of alarm releases fatty acids from the animal’s fat stores and sends them into the bloodstream.  Within half a day, the rat’s blood contains five times as much fat as when the animal is freely fed.  As this fat-laden blood filters through the tumor, the tumor hoards as much as half of the fatty acids for its personal use—bonanza of nutrients that quadruples its growth.  Returning food to the rat silences the internal alarm and stops the emergency forays into the fat stores.  Next Sauer and Dauchy wanted to know if all fatty acids had the same effect on tumor growth.  They found in their research that some fatty acids promote tumor growth and others do not.  They next perfected a sophisticated technique that allowed them to infuse tumors growing in living animals with blood that had been mixed with known amounts of individual fatty acids.  When the tumors where infused with omega-3 fatty acids, their growth rate was greatly slowed; it was as if they had been given fat-free blood.  But when the tumors were infused with ‘bad’ fats, the tumors were jolted into hyperdrive! (Source: Sauer, L.A. and R.T Dauchy. Stimulation of tumor growth in adult rats in vivo during an acute fat. Cancer Research, 1986; 46:3469-75.7).
 

In a recent 12-week long double-blind study of arthritis patients, Dr. Kremer found that patients given 1.8 grams of omega-3 supplement reported greatly reduced pain and swelling.
 

Another study was done in Italy with a group of patients having precancerous colon polyps who were given low daily doses of omega-3.  In just 2 weeks, there was less proliferation of cells.  The therapy was well tolerated and without negative side effects.  The investigation concluded that omega-3 oil appears to exert a rapid effect that may protect high-risk subjects from colon cancer. (Source: Anti. M.G. Marra, and G. Miggiano. “Effect of omega-3 fatty acids on rectal mucosal cell proliferation in subjects at risk for colon cancer. 1992: 103: 883-91)
 

In 1996 Harvard Medical School researchers conducted a similar study that confirmed these results.  According to the Harvard scientists, the omega-3 was well tolerated by study participants.  There were no side effects, and no additional polyps were found in [any of] the patients who completed 12 months of therapy. (Source: Harvard Medical School. Huang. Y.-C.,J.M.Jessup, and G.L.Blackburn. n-3 fatty acids decrease colonic epithelial cell proliferation in high-risk bowel mucosa. Lipids, 1996. 31 (Supplement): S-313-316.
 

A study was done in 1987 whereby they took tissues from 100 melanoma (skin cancer) patients and 100 healthy individuals.  These tissues were analyzed for their fatty acid content.  The study showed that the more ‘bad’ fats in a person’s tissues, the higher the risk of melanoma. (Melanoma and Dietary Lipids. Nutrition and Cancer, 1987: 9 (4) pp. 219-26)
 

The dietary intake of 88,751 women was compared with the incidence of colon cancer.  It was found that women whose diets were relatively high in omega-3 and low in red meat consumption were less likely to have colon cancer—(Source: Willet.W.C., M.J. Stampher and F.E. Speizer, ‘Relation of Meat, Fat, and Fiber Intake to the Risk of Colon Cancer in a Prospective Study Among Women. N Eng J Med, 1990. Dec)
 

In 1994, a comparison study was made between the fatty acid content of breast tissue from women with breast cancer and the fatty acid content from women with benign breast disease.  Tissue from postmenopausal women with breast cancer had lower levels of DHA (omega-3 fatty acid), than tissue from women without cancer.  Clearly indicating that consumption of omega-3, reduces breast cancer risks. (Source: Zhu. Z.R.J. Agren, and M. Uusitupa, ‘Fatty Acid Composition of Breast Adipose Tissue in Breast Cancer Patients and in Patients with Benign Breast Disease’  1995. 24: pp. 151-160)
 

In 1980 tissues from 91 human breast tumors were analyzed for their prostaglandin content.  The results clearly showed that all tissue from women with spreading breast cancer, had higher levels of prostaglandin (PGE-2), a prostaglandin derived from ‘bad’ fats than tissue from people whose tumors had not spread. (Source: Rolland. P.H.P.M. Martin, and M. Toga.  ‘Prostaglandin in Human Breast Cancer:  JNCI, 1980. 64(5): pp. 1061-1070)
 

In an 8-year study, there was half of a group of 846 men assigned to a conventional diet, which was relatively high in saturated fat (the typical western modern diet).  The other half had a diet low in harmful fats.  At the end of the 8-year study, the men assigned to the diet high in refined cooking oil ‘bad oils’ had almost twice the rate of cancer mortality as those eating the standard diet, lower in bad fats.  (Source: Pearce. M.L. and S. Dayton, ‘Incidence of Cancer in Men on a Diet High in Polyunsaturated Fat’ –The Lancet, 1971: pp 474-467)
 

In the Lyon Diet Heart Study, 2,000 men who were recovering from recent heart attacks participated.  The men were assigned to one of three quite different diets: (1) a high-fiber diet; (2) a diet low in saturated fat and relatively high in omega-6 oils  (which by the way is the standard heart diet); and (3) a diet high in omega-3 fatty acids.  The men who had enriched their diets with omega-3 fatty acids had a 29% lower death rate, which at that time was the greatest reduction of mortality of any heart diet. (Source: Burr, M.L., J.F. Gilbert, and N.M. Deadman.  “Effects of changes in fat, fish, and fibre intakes on death and myocardial reinfarction: Diet and Reinfarction Trial (DART), The Lancet, 1989, September 30, 1989; 757-761)
 

More than a dozen studies in the past ten years have shown that omega-3 fatty acids can help alleviate some of the symptoms of rheumatoid arthritis (Source: Kremer, J. M. W. Jubiz and L. Lininger.  1987; 106 (4); 497-502, 1990: 33 (6): 810-820, “Arthritis & Rheumatism, 1995; 36(8): 1107-1114, Cleary, E.G. and M.W. Whitehouse.  “Linseed oil: anti-inflammatory activity when applied transcutaneously to treat experimental and clinical arthritis. 1992. Adelaide, Austrailia.)