A new study from the University of Georgia, USA, has found that omega-3 and omega-6 fatty acids may play a significant role in lowering the risk of various cancers, particularly colorectal, stomach, and lung cancers.
The research, which analysed data from over 250,000 participants in the UK, including around 30,000 diagnosed with cancer, suggests that higher levels of these fatty acids in the bloodstream are associated with a reduced likelihood of developing certain cancers.
The study’s findings indicate that individuals with greater intake of omega-3 fatty acids had notably lower rates of colorectal, stomach, and lung cancers, along with other gastrointestinal cancers.
Similarly, elevated levels of omega-6 fatty acids were linked to a lower risk of 14 different cancer types, including brain cancer, malignant melanoma, and bladder cancer.
Lead author Youcheng Zhang, a doctoral student at the University of Georgia’s School of Public Health, highlighted that the team observed a clear connection between higher omega-3 and omega-6 levels and reduced cancer incidence. These findings underscore the potential benefits of increasing these fatty acids in one’s diet to support cancer prevention.
This study builds on previous research indicating a link between fatty acid levels and cancer risk. However, it is among the first to explore whether omega-3 and omega-6 specifically help reduce cancer risk or improve survival rates post-diagnosis.
These essential fatty acids, classified as healthy fats, are found in foods like fatty fish, nuts, and certain vegetable oils such as canola oil.
