A study of the dietary intake of fatty acids in premenopausal breast cancer patients found an association between linoleic acid intake and a higher risk of ER− than ER+ breast tumors.[5] The omega-3 fatty acids, EPA and DHA, are shown to inhibit the growth of ER− and ER+ breast cancer cells in vitro.[15, 16]. The gene discussed is ESR1; the disease is breast cancer.