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The secret behind olive oil's magic- Squalene

Increased consumption linked to decrease in cancer risk

Diana Swift

NEW ORLEANS - What is it in olive oil that seems to protect against cancer where other vegetable lipids promote it?

It could be its unusually high levels of the unsaturated terpene hydrocarbon known as squalene, said Harold Newmark, a former pharmaceutical industry chemist and now a researcher with the Strang Cancer Research Laboratory at Rockefeller University in New York and the Laboratory for Cancer Research at Rutgers University in Piscataway, N.J.

"Epidemiologic studies of Mediterranean populations show that increased intake of olive oil is associated with a decrease or no increase in cancer risk, despite an overall higher lipid intake," he said at his poster exhibit at the American Association for Cancer Research meeting.

Studies in Spain and Greece, for instance, have found markedly reduced breast cancer risk in women consuming the highest amounts of monounsaturated fat; and in Italy, where olive oil represents 80% of edible oil consumed, researchers have noted a trend to decreased pancreatic cancer risk with increased frequency of oil intake.
Moreover, animal experiments in high dietary fat and cancer show that, unlike other fats, olive oil has either no promoting effect or a protective effect against chemically induced tumors. "Our hypothesis was that the high Squalene content of olive oil is a major factor in its risk-reducing effect," Newmark said.

Dietary Squalene appears to decrease the number of aberrant crypt foci in colon cancer studies in rats, while topical squalene applied to mouse skin tumors markedly reduces the promoting effect of chemical carcinogens.

He believes the mechanism may be Squalene's ability to block the activity of HMG-CoA reductase, the enzyme involved in cholesterol synthesis. "This reduces the availability of farnesyl pyrophosphate for the prenylation of the ras oncogene. This is a process that relocates the oncogene in cell membranes and is required to activate the signal-transducing function of ras."

In the U.S., he said, dietary consumption of squalene is only about 30 mg/d, although some squalene is produced by endogenous bio synthesis. "In Mediterranean countries, olive oil intake averages 12 kilos per person per year and so the daily range is probably more like 200 mg to 400 mg," he said.

Why is Squalene or shark Liver oil recommended?

Today, when scientists and doctors have completely investigated the miraculous effects of shark liver oil in the treatments of various diseases, the fantastic strengthener of the human immune system and as a preventive against various diseases, shark liver oil has gained recognition on the revolutionary field of natural medicine, especially when taken into account the already existing therapies in the official medicine for certain diseases which may bring unwanted effects, and which are sometimes more destructive that the illness itself. The prediction of physicists that by year 2000 every other man in the USA is going to suffer from cancer, caused panic among the researchers who are trying to find a cure, and even rather a preventive for healthy people for this disastrous disease. Since 1986 shark liver oil has been used in Germany as an unavoidable means for treating cases of oncological lung diseases.

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