Martin Ducret, doctor and journalist at Doctor’s Daily, tells us today about these fatty acids, healthy fats that allow us to be healthy, especially omega 3 and 6 in our diet.
franceinfo: A new Anglo-Saxon study confirms this protective effect on the appearance of several cancers?
**Martin Ducret:**Yes, a study spread over 12 years with more than 250,000 people, found that higher levels of omega-3 and omega-6 fatty acids in the blood were associated with a lower risk of developing cancer. More omega-3 was especially protective against lung and digestive tract cancers. While a higher level of omega-6 was particularly beneficial in guarding against the onset of brain, bladder and skin cancer.
For those who don’t know, omega are fatty acids, that is to say “healthy” fats, essential for good health. Omega-3 and 6 are particularly present in fatty fish such as sardines, or in vegetable oils such as linseed oil. There is also omega 9 – which interests us less today – which is found in large quantities in avocados, olive and sunflower oils.
This study is particularly interesting because it finally proves that omega 3 and 6 protect against the appearance of certain cancers?
Quite, “this study is the first to demonstrate a direct link between a high level of omega 3 and 6 in the blood, and a reduced risk of cancer”confirmed Caroline Guidet, clinical research dietician in the oncology department of Cochin hospital in Paris. Until now, studies had been able to prove the beneficial effects of these so-called “healthy” fats for other diseases, such as cardiovascular diseases for example, but not for cancers.
For Caroline Guidet, “These results are not surprising because omega 3 and 6 have anti-inflammatory and anti-oxidative effects, known for a long time, which protect our cells against their degradation, and therefore logically against the appearance of cancers.”
What advice can you give us to enrich our diet with omega 3 and 6?
First of all, avoid buying products labeled “rich in omega 3”, this is an often misleading marketing argument. Then, regarding vegetable oils, prefer linseed oil, richer in omega 3 and 6, than rapeseed oil.
And above all, to have good quality omegachoose an organic, virgin oil, first cold pressed, and contained in a bottle, not plastic, but glass, and opaque glass. Because omega 3 and 6 are sensitive to light and also to heat. So no cooking with this type of oil.
For fish, eat sardines and mackerel, richer in omega than salmon. And finally, there are food supplements rich in omega, but to know which brand to choose, ask a dietician for advice.
