A new study led by the University of Georgia suggests that consuming higher levels of omega-3 and omega-6 fatty acids could significantly lower the risk of developing 19 types of cancer. The research underscores the importance of these “healthy fats” in daily diets.
A new study led by the University of Georgia (UGA) has added a new dimension to the health benefits of omega-3 and omega-6 fatty acids. The research, published in the International Journal of Cancer, shows that these essential fatty acids may help protect against a broad range of cancers.
Using data from a UK-based cohort study involving over 250,000 participants tracked for over 10 years, the researchers identified a significant association between higher levels of omega-3 and omega-6 fatty acids and a reduced risk of developing 19 different types of cancer.
“Higher omega-3 and omega-6 levels were associated with lower rates of cancer,” lead author Yuchen Zhang, a doctoral student in UGA’s College of Public Health, said in a news release. “These findings suggest that the average person should focus on getting more of these fatty acids in their diets.”
The study’s extensive scale and longevity provide robust evidence supporting the potential cancer-fighting properties of omega-3 and omega-6 fatty acids. Notably, the research found that participants with high levels of omega-3s had reduced rates of colon, stomach and lung cancer, as well as other digestive tract cancers. Moreover, high omega-6 levels were linked to lower incidences of 14 different cancers, including brain cancer, malignant melanoma and bladder cancer.
Omega-3 and omega-6 fatty acids are hailed as “healthy fats” due to their numerous health benefits, which include lowering cholesterol, improving mental health and supporting brain health. These fatty acids are primarily found in fatty fish, nuts and plant oils, such as canola oil.
However, many Americans may not consume these foods in sufficient quantities, leading some to turn to fish oil supplements as an alternative.
Given the significant findings of this study, the incorporation of such healthy fats into one’s diet could be viewed as a proactive measure against developing cancer. However, it’s important to note that the study also observed that high omega-3 levels might be associated with a slightly increased risk of prostate cancer, a nuance that indicates dietary decisions should be personalized.
“For women, it’s an easy decision: Eat more omega-3,” corresponding author Kaixiong Ye, an associate professor in UGA’s Franklin College of Arts and Sciences, said in the news release.
Additionally, the benefits of omega-6 were particularly pronounced in younger participants, especially women.
This study propels the understanding of dietary influences on cancer risk and raises the importance of dietary choices in cancer prevention strategies. Individuals looking to optimize their intake of omega-3 and omega-6 fatty acids should consider consulting with health care providers to tailor their dietary plans to their specific health needs.