We know that a balanced diet is the key to a healthy lifestyle, but could we tip the balance even more towards our health with certain nutrients, even potentially reduce the risk of cancer? This is what a team of scientists from the University of Georgia (United States) have concluded, whose latest work suggests that a good level of omega-3 and omega-6 fatty acids in the diet is related to a lower risk of developing cancer.
“Higher levels of omega-3 and omega-6 were associated with lower cancer rates. These findings suggest that the average person should focus on getting more of these fatty acids in their diet,” explains Yuchen Zhanglead author of the study and doctoral student at the UGA School of Public Health in his work published in the journal International Journal of Cancer.
Son powerful nutrients; essential fats that our body needs but is unable to produce on its own, so the supply comes to us through the foods we eat. The omega-3 They are abundant in fatty fish such as salmon, mackerel and sardines, as well as flax seeds, chia seeds and walnuts. The omega-6 fatty acids They are found in vegetable oils such as corn, sunflower and soybean, as well as in nuts and seeds. Both are essential for numerous physiological processes: they have anti-inflammatory effects, they are good for the heart, the brain, for the health of the skin and hair…
Previous studies have shown that omega-3 and omega-6 fatty acids play a essential role in a person’s overall health. But now, researchers have found that fatty acids may also offer protection against several types of cancer.
YOU MAY BE INTERESTED
Cancer is devouring young people in Spain and we don’t know the reason: what measures should be taken?
Andrea Munoz
For this study, experts analyzed medical data from over 250,000 people included in the UK Biobank -with an average age of 56.4 years and almost 91% were white-, who were followed for more than 10 years, focusing on the presence of omega-3 and omega-6 in their blood and the incidence of 19 specific types of cancer. Of those participants, nearly 30,000 developed some type of cancer during the study period.
Healthy fats reduce the risk of developing 19 types of cancer
The team compared blood levels of omega-3 and omega-6 PUFAs (polyunsaturated fats) with the cancer risk, expressed as a percentage of total fatty acids (omega-3% and omega-6%). Cancer sites were head and neck, esophagus, stomach, colon, rectum, hepatobiliary tract (liver and gallbladder), pancreas, lung, malignant melanoma, soft connective tissue, breast, uterus, ovary, prostate, kidney, bladder, brain , thyroid and lymphoid and hematopoietic tissue (which produces blood cells).
“Omega-3 and omega-6 fatty acids are polyunsaturated fats, essential for numerous bodily functions”
A notable association was seen between higher levels of omega-3 and omega-6 fatty acids and a lower likelihood of developing cancer. What’s more; Scientists discovered that the benefits of high levels of fatty acids They did not depend on other risk factors such as BMI, alcohol consumption or physical activity. Specifically, the authors observed that people with high levels of Omega-3 had less incidence of colon, stomach, lung and other types of cancer of the digestive tract. Regarding omega-6, it also demonstrated its value by being linked to reduced rates of up to 14 different types of cancer, including, brain cancer or bladder cancer, lung cancer, colon cancer, thyroid cancer, pancreatic cancer, kidney cancer, bladder cancer and even malignant melanoma.
“I think it’s very interesting to think about the question we always get asked, which is How does diet and what we eat influence the risk of cancer? And this is one of the first studies where there could very well be an association,” the researchers conclude.
We know that a balanced diet is the key to a healthy lifestyle, but could we tip the balance even more towards our health with certain nutrients, even potentially reduce the risk of cancer? This is what a team of scientists from the University of Georgia (United States) have concluded, whose latest work suggests that a good level of omega-3 and omega-6 fatty acids in the diet is related to a lower risk of developing cancer.
**Based on the study’s findings, what are the specific dietary recommendations for balancing omega-3 and omega-6 intake to potentially reduce cancer risk?**
## Interview: Can Omega-3 and Omega-6 Fatty Acids Reduce Cancer Risk?
**Hosts:** Welcome to World Today News, where we delve into the latest research impacting our lives. Today, we’re discussing a fascinating study suggesting a link between omega-3 and omega-6 fatty acids and a reduced risk of cancer. Joining us are Dr. Emily Carter, a nutritional epidemiologist specializing in cancer prevention, and Dr. James Rodriguez, a leading researcher in fatty acid metabolism. Welcome, both!
**Thematic Section 1: The Study and its Findings**
* **Host:** Dr. Carter, can you walk us through the key findings of this study published in the International Journal of Cancer?
* **Host:** Dr. Rodriguez, the study analyzed blood levels of omega-3 and omega-6 fatty acids in over 250,000 participants. What does this large-scale approach tell us about the strength of the connection between these fatty acids and cancer risk?
* **Host:** Dr. Carter, the study Mentions that these benefits were observed across various types of cancer. Were there any particular cancers where the association was particularly strong?
**Thematic Section 2: Understanding Omega-3 and Omega-6 Fatty Acids**
* **Host:** Dr. Rodriguez, for our audience unfamiliar with these fatty acids, can you elaborate on their roles in the body and why they are considered “essential”?
* **Host:** This study analyzes blood levels of these fatty acids. Does that mean dietary intake of omega-3 and omega-6 is the only factor influencing these levels?
**Thematic Section 3: Diet and Cancer Prevention: A Broader Picture**
* **Host:** Dr. Carter, this study is exciting, but it’s important to remember it doesn’t prove causation. What other lifestyle factors play a significant role in cancer prevention, and how do they interact with diet?
* **Host:** Dr. Rodriguez, given the complexity of cancer development, what further research is needed to fully understand the impact of omega-3 and omega-6 on specific cancer types and their mechanisms of action?
**Thematic Section 4: Practical Implications for Everyday Life**
* **Host:** Dr. Carter, based on these findings, what are some practical steps individuals can take to ensure adequate levels of omega-3 and omega-6 in their diets?
* **Host:** Dr. Rodriguez, are there any potential risks associated with excessive intake of either omega-3 or omega-6? How can individuals find a healthy balance?
**Host:** Thank you both for sharing your expertise on this important topic. We hope this discussion has shed light on the promising potential of omega-3 and omega-6 fatty acids in the fight against cancer. Remember, while this research is promising, consulting with healthcare professionals is crucial for personalized dietary advice.
