Omega-3 may cut colorectal cancer risk

February 28, 2007 in Cancer Prevention, Nutrition Topics in the News

Omega-3 may cut colorectal cancer risk

Study findings published in the Cancer Epidemiology Biomarkers & Prevention report that an increased intake of omega-3 fatty acids may cut the risk of colorectal cancer in men, but only men not taking aspirin.

To investigate, researchers from Harvard School of Public Health examined the link between fatty acid concentrations in the blood of 178 men with colorectal cancer and 282 healthy controls.  Dietary assessment of participants was obtained using a food frequency questionnaire.  

The highest blood levels of omega-3 fatty acids were associated with a 40 percent reduced risk of colorectal caner risk.  Among men who were not taking aspirin, men with the highest levels of omega 3fatty acids had a 66 percent reduced risk, compared to men with the lowest levels.

This study adds to a growing body of evidence linking omega-3 fatty acids to a decreased risk of cancer, other studies have linked the fatty acid to an increased cognitive function and reduced risk of cardiovascular disease.

The best sources of omega-3 fatty acids include flaxseeds, walnuts and cold water fish, including mackerel, lake trout, herring, sardines and salmon.

All research on this web site is the property of Leslie Beck Nutrition Consulting Inc. and is protected by copyright. Keep in mind that research on these matters continues daily and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.