Lipid peroxidation and prostaglandins in colorectal cancer

Dietary fat, arachidonic acid metabolism and lipid peroxidation have all been implicated in colorectal carcinogenesis. Fatty acids, prostaglandins (PGE, PGF) and malondialdehyde (MDA), the stable end‐product of lipid peroxidation of polyunsaturated fatty acids (PUFAs), were studied in paired tumour and normal mucosa of 20 patients with colorectal cancer. Levels of arachidonic acid and total PUFAs were increased in the phospholipid fraction of tumours (P < 0·05). Levels of PGE and MDA were also higher in tumours (P < 0·001) and there was a significant correlation between MDA and PGE concentrations (r = 0·69, P < 0·01). In contrast to previously reported in vitro studies, this work suggests that lipid peroxidation may be enhanced in human colorectal tumours. As PGE and MDA have been shown to be involved in carcinogenesis, these may be considered potential therapeutic targets for preventing or treating colorectal carcinoma. Copyright © 1994 British Journal of Surgery Society Ltd.