Omega-3 supplements, which caused quite a stir due to research showing that consumption by healthy people can increase the risk of heart disease and stroke, were found to have a cancer prevention effect.
In a large-scale study involving more than 250,000 people, omega-3 fatty acids were found to be associated with a reduced incidence of five types of cancer, including colon cancer, stomach cancer, and lung cancer.
Additionally, omega-6 fatty acids were associated with a reduced risk of 14 cancers, including melanoma (skin cancer) and brain cancer.
These benefits were consistent regardless of external factors such as body mass index (BMI), smoking and drinking status, and meeting recommended physical activity levels. Omega-6 was effective in young people, especially women.
According to a paper published in the International Journal of Cancer by researchers at the University of Georgia (UGA), high levels of omega-3 and omega-6 fatty acids lower cholesterol, maintain brain health, improve mental health, and have various cancer prevention effects. There is.
“We found that higher omega-3 and omega-6 levels were associated with lower cancer rates,” said researcher Zhang Yuchen, a doctoral student at the University of Georgia’s School of Public Health and first author of the paper. “These results suggest that the general population should focus on consuming more of these fatty acids in their diet,” he added.
Foods rich in omega-3 include oily fish (salmon, mackerel, sardines, tuna, etc.), flax seeds, chia seeds, walnuts, soybeans, perilla oil, nuts, and seaweed (seaweed, seaweed, kelp, etc.). Omega-6 It is found in a lot of vegetable oils such as nuts and seeds, sunflower seed oil, soybean oil, and corn oil.
People with high omega-3 levels were found to have a lower incidence of colon cancer, stomach cancer, lung cancer, as well as other digestive cancers.
High omega-6 levels were associated with a reduced incidence of 14 cancers, including brain cancer, malignant melanoma, and bladder cancer.
This study is the result of tracking more than 250,000 people registered in the UK Biobank data for an average of 12.9 years. Among the study subjects, 29,838 people developed cancer during the study period.
Although some studies have previously pointed to a link between fatty acid levels and cancer risk, this study is the first to clearly determine whether omega-3 and omega-6 fatty acids reduce the incidence of cancer or increase the likelihood of survival after a cancer diagnosis. Science News gave meaning.
Of particular note is that the benefits of high fatty acid levels appeared independent of other risk factors such as BMI, alcohol consumption, and physical activity.
Omega-3 and omega-6, known as ‘healthy fats’, are abundant in natural foods. However, if you cannot consume the recommended amount through diet, supplements may be used instead.
However, not everyone can get the same benefits.
Researchers have found a link between high levels of omega-3 in the body and a slightly increased risk of prostate cancer.
“Women can easily decide to consume more omega-3,” said corresponding author Kaixiong Ye, a professor at UGA.
Additionally, the researchers found that omega-6 had a stronger positive effect in young people, especially young women.
Meanwhile, four specific cancers – ovarian cancer, breast cancer, uterine cancer, and lymphopoietic and related tissue cancer (leukemia) – had no association with omega-3 and omega-6, the researchers found.
참고자료: 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.
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Time.news Interview with Zhang Yuchen: Exploring the Cancer Prevention Benefits of Omega Fatty Acids
Time.news Editor: Good day, Dr. Zhang Yuchen! Thank you for joining us today. Your research on omega-3 and omega-6 fatty acids has certainly gained attention, especially due to the implications for cancer prevention. To start, can you summarize what you found in your recent study?
Zhang Yuchen: Thank you for having me! Our study, which involved over 250,000 participants tracked for nearly 13 years, highlighted a strong association between higher levels of omega-3 and omega-6 fatty acids and a reduced incidence of several types of cancer, including colon, stomach, and lung cancers. Interestingly, we also noted that omega-6 fatty acids were linked to lower rates of 14 different cancers, such as melanoma and brain cancer.
Time.news Editor: That’s fascinating! This seems to contrast with previous studies that raised concerns about omega-3s potentially increasing the risk of heart disease in healthy individuals. How do you reconcile these differing perspectives?
Zhang Yuchen: It’s a complex picture. While some earlier research suggested a potential link between omega-3 supplementation and an increased heart disease risk, our findings shift the narrative by emphasizing the cancer-preventive effects of these fatty acids. It suggests that, for a healthy population, incorporating omega-3s and omega-6s into the diet could offer significant health benefits. Importantly, our study didn’t find any correlation of these fatty acids with adverse health effects, which underscores the importance of dietary sources over isolated supplements.
Time.news Editor: You mentioned that the benefits persisted across various factors such as body mass index (BMI), smoking, and activity levels. Can you elaborate on the implications of this finding?
Zhang Yuchen: Absolutely! Our research indicates that the protective effects of omega fatty acids against cancer are robust, independent of lifestyle choices or individual health metrics. This means that regardless of a person’s weight, smoking status, or exercise habits, increasing omega fatty acid intake could be an effective preventive strategy against certain cancers. This is particularly promising because it simplifies dietary recommendations for cancer prevention without needing to tailor them excessively to individual circumstances.
Time.news Editor: That sounds promising. You also highlighted the effectiveness of omega-6, especially in young people. What might explain this age-related difference?
Zhang Yuchen: This is an exciting area for further research. One hypothesis is that younger individuals may have different metabolic rates or biological responses to fatty acids compared to older adults. Omega-6 fatty acids are often found in common vegetable oils and nuts, and young people may have higher exposure to these through their diets. Women, in particular, benefitted from omega-6, which could relate to hormonal factors that influence cancer risk.
Time.news Editor: Speaking of dietary sources, can you share which foods are richest in these omega fatty acids?
Zhang Yuchen: Certainly! Omega-3s can be found in fatty fish like salmon, mackerel, and sardines, as well as in flax seeds, chia seeds, walnuts, and even seaweed. Omega-6 fatty acids are prevalent in various vegetable oils, such as sunflower oil, soybean oil, and corn oil, along with many nuts and seeds. Encouraging a balanced intake of these foods could significantly enhance public health.
Time.news Editor: As we conclude, what message would you like the public to take away from your research?
Zhang Yuchen: I want to emphasize that incorporating omega-3 and omega-6 fatty acids into our diets can be an essential part of cancer prevention strategies. While it’s crucial to focus on overall dietary patterns and lifestyle factors, increasing the intake of these beneficial fats through natural food sources could be simple yet impactful. Encouraging awareness about the importance of these fatty acids might lead to better health outcomes for many.
Time.news Editor: Thank you, Dr. Zhang, for sharing your insights with us. This research could indeed change how we view dietary fats and cancer prevention. We appreciate your time and look forward to seeing more from your work in the future!
Zhang Yuchen: Thank you! It’s been a pleasure discussing this important topic.