Omega 3 fatty acids (O3FA), and their many therapeutic applications including reducing the risk of atherosclerosis, modifying cholesterol levels (i.e., increasing “good” HDL cholesterol, while decreasing “bad” LDL cholesterol), decreasing triglycerides, and decreasing high blood pressure, reducing inflammation in rheumatoid arthritis, asthma, colitis, Crohn’s disease, and Lupus, and reducing the symptoms of angina, migraine headaches, psoriasis, and tinnitus. Now research suggests that O3FA may even help reduce the risk of colon cancer.

In a study published in Cancer Epidemiology, Biomarkers & Prevention*, researchers conducted a meta-analysis (i.e., an examination and assessment of similar studies) regarding the effects of O3FA and fish consumption in reducing the risk of colorectal cancer.  The results showed that over 22 years of research, both omega-3 and fish intake was associated with reduction in cancer risk in the colon and rectum.

The overall body of research indicated that the incidence of colorectal cancer could be reduced by 12% by consuming more fish per week. Furthermore, the risk of developing the cancer could be cut by 4% for every additional serving of fish consumed per week.  The highest average fish intake was associated with a 40% reduction in the risk of colorectal cancer. When focusing strictly on O3FA consumption, researchers found that the highest intakes were linked to a 26 per cent reduction in colorectal cancer risk, compared to the lowest average intake.

Since not too many people are willing to vastly increase their consumption of fish, the consumption of an O3FA supplement is a great alternative for increasing O3FA levels and potentially helping to decrease the risk of colorectal cancer.

Reference

Hall MN, Chavarro JE, LeeI-M, Willett WC, Ma J. A 22-year Prospective Study of Fish, n-3 Fatty Acid Intake, and Colorectal Cancer Risk in Men. Epidemiology, Biomarkers & Prevention, 2008;17:1136-1143.

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