Food and omics: unraveling the role of food in breast cancer development

Abstract

Breast cancer is the second most common cancer worldwide and the most common cause of cancer death for women. Its plasticity and variability suggest a multifactorial origin, with powerful influence of environmental factors. Current scientific evidence pinpoints food and specific nutrients as crucial factors in breast tumor development. More precisely, dietary components can actively participate in the suppression and/or progression of cancer by introducing modifications into the epigenetic landscapes of cancer. Food not only can target oncogenes and tumor-suppressor genes and modify their methylation levels, but they also can influence histone chemical modifications, non-coding RNA pathways and microbiota metabolism. Breast cancer is currently treated with surgery, radiotherapy, chemotherapy and/or therapies targeting estrogen receptor (ER) and human epidermal growth factor receptor 2 (HER2). However, the holistic omics study of the association between diet and breast health opens an interesting alternative for future breast cancer prevention and therapy