Family physician reacts to study on oils and pancreatic cancer risk

Family medicine physician Dr. Jessica Gray discusses a Yale study indicating that oleic acid, found in olive oil, could accelerate pancreatic cancer growth in predisposed mice, while omega-3s from fish oil dramatically slowed disease development.

Dr. Jessica Gray, a family medicine physician, addresses findings from a Yale School of Medicine study concerning the link between dietary oils and pancreatic cancer. The research in mice indicated that oleic acid, a main fat in olive oil, sped up tumor growth in predisposed subjects. Conversely, omega-3-rich fats from fish oil significantly slowed pancreatic cancer development, suggesting a nuanced role for different fats in disease progression.