too much olive oil causes cancer?

is too much olive flaxseed/black seed oil, and not enough fish oil is causing cancer? (like skin cancer melamoma?)

http://en.wikipedia.org/wiki/Polyunsaturated_fat

1. A dramatic increase in the consumption of omega-6 fatty acids and a corresponding decrease in the consumption of omega-3s.

At the beginning of the 1900s there were almost no vegetable oils in our diet. Today, the average American consumes 70 pounds of vegetable fat. We are not designed to eat these fats in such large quantities.

The makeup of fat in the human body is normally about 97% monounsaturated and saturated. Only about 3% should be polyunsaturated (the primary fat found in vegetable and seed oils). But the fat in your diet dictates the type of fat in your cells. If you consume plant and seed oils, your cell membranes will incorporate these fat molecules.

The problem with polyunsaturated fats displacing saturated fats in cell structures is that these fats are highly unstable. They are extremely vulnerable to oxidative stress, especially in the skin, where they are exposed to oxygen and UV light.

Numerous studies have also shown that polyunsaturated fats stimulate cancer while saturated fats do not. Studies have also shown that saturated fats do not break down to form free radicals as polyunsaturate

At least one study in mice has shown that consuming high amounts of polyunsaturated fat (but not monounsaturated fat) may increase the risk of metastasis in cancer patients.^[19] The researchers found that linoleic acid in polyunsaturated fats produced increasing membrane phase separation, and thereby increased adherence of circulating tumor cells to blood vessel walls and remote organs. According to the report 'The new findings support earlier evidence from other research that consuming high amounts of polyunsaturated fat may increase the risk of cancer spreading'. The propensity for polyunsaturated fats to oxidize is another possible risk factor.^[20][21] This leads to the generation of free radicals and eventually to rancidity. Studies have shown that low dosages of Coenzyme Q10 reduce this oxidation, and a combination of a diet rich in polyunsaturated fatty acids and Coenzyme Q10 supplementation leads to a longer lifespan in rats.^[22]

This necessitates that omega-6 and omega-3 be consumed in a balanced proportion; healthy ratios of omega-6:omega-3, according to some authors, range from 1:1 to 1:4 (an individual needs more omega-3 than omega-6).^[63] Other authors believe that ratio 4:1 (when the amount of omega-6 is only 4 times greater than that of omega-3) is already healthy.^[64][65] Studies suggest the evolutionary human diet, rich in game animals, seafood, and other sources of omega-3, may have provided such a ratio.^[66][67]

Typical Western diets provide ratios of between 10:1 and 30:1 (i.e., dramatically higher levels of omega-6 than omega-3).^[68] The ratios of omega-6 to omega-3 fatty acids in some common vegetable oils are: canola 2:1, hemp 2-3:1,^[69] soybean 7:1, olive 3–13:1, sunflower (no omega-3), flax 1:3,^[70] cottonseed (almost no omega-3), peanut (no omega-3), grapeseed oil (almost no omega-3) and corn oil 46:1 ratio of omega-6 to omega-3.^[71]