Omega-3 and 6 Linked to Lower Cancer Risk – Neuroscience News
November 8, 2024: High Omega-3 and Omega-6 Levels Linked to Lower Cancer Risk, New Study Finds
A recent study has revealed some exciting news about the potential cancer-fighting properties of omega-3 and omega-6 fatty acids. The research, based on over 250,000 participants from the UK Biobank, suggests that higher levels of these essential fats in the blood could lower the risk of developing cancer.
For more than 10 years, researchers tracked the health data of these participants, specifically looking at their omega-3 and omega-6 levels, and the development of 19 different types of cancer. The findings were significant: people with higher omega-3 and omega-6 levels had a lower overall risk of cancer. In fact, those with the highest omega-3 and omega-6 levels were 20% less likely to die from cancer compared to those with the lowest levels.
Dr. Kaixiong “Calvin” Ye, the study’s lead researcher and an associate professor at the University of Georgia, emphasized how hard it is to draw solid conclusions from earlier research on omega fatty acids. One challenge has been measuring omega intake accurately, especially since many studies rely on self-reported data, which can be biased. Another issue has been the need for large, long-term studies to see clear patterns. The UK Biobank, however, provided the ideal dataset, with over 500,000 participants followed for more than a decade.
What’s particularly exciting is that the study used actual blood measurements of omega-3 and omega-6 levels, rather than relying on dietary surveys or supplements. These blood markers offer a more reliable picture of a person’s omega intake and can give better insight into how these fats affect cancer risk.
The results were striking. Of the 19 types of cancer studied, higher omega-3 levels were linked to a lower risk of cancers in the digestive system, including colon and stomach cancers, as well as lung cancer. Omega-6 levels were similarly protective, with participants showing a reduced risk of 14 different types of cancer, including brain, thyroid, kidney, bladder, lung, pancreatic, and colon cancers.
Dr. Ye said the study paints a clear picture of the protective role omega-3 and omega-6 fatty acids play in reducing cancer risk. He believes these findings support increasing the intake of unsaturated fats to lower cancer risks overall.
However, not all cancer types followed the same trend. Prostate cancer, for example, was the only type where omega-3 levels seemed to increase risk. This anomaly isn’t new, but the reason behind it remains unclear.
The study also highlighted differences based on age, gender, and smoking status. For example, the cancer-protective effects of omega-3 fatty acids were stronger in younger people and women, while omega-6 fatty acids had a greater protective effect in older adults, men, and current smokers. Dr. Ye stressed that future research should explore these variations and investigate why omega-3s and omega-6s affect different people in different ways.
Overall, this large-scale study strengthens the case for incorporating more omega-3 and omega-6 fatty acids into our diets, not just for heart health but also as a potential cancer prevention strategy.
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