Omega-3 and Cancer

A just-published article in the American Journal of Epidemiology reports a very clear negative correlation between colorectal cancer and omega-3 consumption. It describes the results of a case-control study done in Scotland from 1999 to 2006. The investigators hoped to recruit all cases of colorectal cancer coming for surgery in Scotland; they managed to recruit about half of them and ended up with about 1500 “cases.” Each case was paired with a healthy control matched for age, sex, and residence. Then they compared the diets of the two groups. This is the approach that first linked smoking and lung cancer. Lung-cancer patients were more likely to smoke than other types of patients.

In the Scotland study, there was no correlation between cancer and overall fat consumption, but there was a very clear correlation with omega-3 fat consumption: more omega-3, less cancer. There was no correlation with omega-6 fat consumption. The conclusions remained the same after they combined their results with four previous similar studies.

2 Responses to “Omega-3 and Cancer”

  1. Yvan F Says:

    Hi,
    Congratulations for your excellent blog. He is a link for a substitute of flaxseed. It suppose too have 2,400 mg of omega-3 per 2 tablespoons.
    Is it a appropriate substitute for flaxseed.

    http://www.sourcesalba.com/index1.php

  2. mike Says:

    the other topic everyone should know about is vitamin D, The Canadian Cancer Society have recommended for over 18 months that everyone take vitamin D to prevent cancer. Take a look at http://www.vitaminD3UK.com for some good information. It may be very good for you health