Summary: Higher levels of omega-3 and omega-6 fatty acids are linked with a lower risk of several types of cancer, including brain, colon, stomach, and lung cancer, according to a study of over 250,000 participants. The findings highlight the potential of these “healthy fats” in cancer prevention, regardless of BMI or lifestyle.
The study also suggests that omega-6 benefits are particularly effective for younger adults, especially women. Results open the door to dietary adjustments that may aid in reducing cancer risk.
Key Facts
- Higher omega-3 levels correlate with lower rates of colon, stomach, and lung cancers.
- Omega-6 was associated with reduced risk for 14 cancers, including melanoma and brain cancer.
- Benefits remained consistent regardless of factors like BMI, alcohol use, or physical activity.
Source: University of Georgia
In addition to lowering your cholesterol, keeping your brain healthy and improving mental health, new research from the University of Georgia suggests omega-3 and omega-6 fatty acids may help ward off a variety of cancers.
The study relied on data from more than 250,000 people and found that higher levels of omega-3 and omega-6 fatty acids were associated with a lower risk of developing cancer.
“Higher omega-3 and omega-6 levels were associated with lower rates of cancer,” said Yuchen Zhang, lead author of the study and a doctoral student in UGA’s College of Public Health.
“These findings suggest that the average person should focus on getting more of these fatty acids in their diets.”
Participants with higher levels of omega-3s had lower rates of colon, stomach and lung cancer, in addition to lower rates of other digestive tract cancers.
High omega-6 levels led to lower rates of 14 different cancers, including brain, malignant melanoma, bladder and more.
Healthy fats reduce risk of developing 19 types of cancer
The study relied on data from a United Kingdom-based study of over 250,000 people who were followed for more than a decade. Of those participants, almost 30,000 developed some form of cancer during the study period.
Some earlier research drew connections between levels of fatty acids and risk of developing cancer. However, no studies could conclusively determine whether omega-3 and omega-6 fatty acids reduced cancer rates or increased the likelihood of surviving a cancer diagnosis.
Importantly, the benefits of high levels of fatty acids were not dependent on other risk factors like BMI, alcohol use or physical activity.
Fish oil supplements come with a variety of health benefits
Known as “healthy fats,” omega-3 and omega-6 fatty acids are essential for human health. They’re present in fatty fish, nuts and even some plant oils such as canola oil.
But most Americans probably aren’t eating enough of these foods to reach the recommended amounts.
That’s why many individuals turn to fish oil supplements. They’re one of the most popular dietary pills on the market and for good reason.
Previous studies suggest omega-3 supplements can reduce the risk of developing high cholesterol and lower the risk of heart disease.
Benefits of fish oil may not be one-size-fits-all
But the decision to take the popular fish oil pills isn’t one-size-fits-all.
In the present study, for example, the researchers found that high omega-3 levels could be associated with a slightly higher risk of prostate cancer.
“For women, it’s an easy decision: Eat more omega-3,” said Kaixiong Ye, corresponding author of the study and an associate professor in UGA’s Franklin College of Arts and Sciences.
The researchers also saw a stronger beneficial effect of omega-6 in younger participants, particularly women.
Published in the International Journal of Cancer, the study was co-authored by Yitang Sun, a doctoral graduate of UGA’s genetics program, and Suhang Song and Ye Shen, of UGA’s College of Public Health. Additional co-authors include Nikhil Khankari and Thomas Brenna.
About this brain cancer research news
Author: Savannah Peat
Source: University of Georgia
Contact: Savannah Peat – University of Georgia
Image: The image is credited to Neuroscience News
Original Research: Open access.
“Associations of plasma omega-6 and omega-3 fatty acids with overall and 19 site-specific cancers: A population-based cohort study in UK Biobank” by Yuchen Zhang et al. International Journal of Cancer
Abstract
Associations of plasma omega-6 and omega-3 fatty acids with overall and 19 site-specific cancers: A population-based cohort study in UK Biobank
Previous epidemiological studies on the associations between polyunsaturated fatty acids (PUFAs) and cancer incidence have been inconsistent.
We investigated the associations of plasma omega-3 and omega-6 PUFAs with the incidence of overall and 19 site-specific cancers in a large prospective cohort. 253,138 eligible UK Biobank participants were included in our study. With a mean follow-up of 12.9 years, 29,838 participants were diagnosed with cancer.
The plasma levels of omega-3 and omega-6 PUFAs were expressed as percentages of total fatty acids (omega-3% and omega-6%). In our main models, both omega-6% and omega-3% were inversely associated with overall cancer incidence (HR per SD = 0.98, 95% CI = 0.96–0.99; HR per SD = 0.99, 95% CI = 0.97–1.00; respectively).
Of the 19 site-specific cancers available, 14 were associated with omega-6% and five with omega-3%, all indicating inverse associations, with the exception that prostate cancer was positively associated with omega-3% (HR per SD = 1.03, 95% CI = 1.01–1.05).
Our population-based cohort study in UK Biobank indicates small inverse associations of plasma omega-6 and omega-3 PUFAs with the incidence of overall and most site-specific cancers, although there are notable exceptions, such as prostate cancer.
