New research has linked higher plasma levels of the healthy fats omega-3 and omega-6 to a reduced risk of developing particular types of cancer. The study adds to the on-again/off-again relationship that exists between scientists and the common supplements. Omega-3 and omega-6 fatty acids, usually found in fish supplements, have enjoyed their time in both the (scientific) sun and the cold, cold shade.
On the one hand, studies have found that fish supplements reduce the risk of and have . However, studies have also found that they don’t reduce or and don’t prevent . A new study led by the University of Georgia (UGA) in the US falls squarely in the ‘pro’ pile (at least for now).
Researchers have found that omega-3 and omega-6 fatty acids reduce the risk of developing a pretty large number of site-specific cancers. “Higher omega-3 and omega-6 levels were associated with lower rates of cancer,” said Yuchen Zhang, a doctoral student in UGA’s College of Public Health and the study’s lead author. “These findings suggest that the average person should focus on getting more of these fatty acids in their diets.
” Omega-3 and omega-6 are polyunsaturated fatty acids (PUFAs); put simply, they’re ‘healthy fats.’ There are three physiologically relevant omega-3s: alpha-linolenic acid (ALA), found in plants, and eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), found in fish and algae. Omega-6 fatty acids are found in vegetable oils, nuts and seeds.
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