A study has shown that higher blood levels of omega-3 and omega-6 fatty acids are associated with lower cancer risk.
The findings, published in the International Journal of Cancer, examined the effects of blood omega-3 and omega-6 fatty acid levels on the risk of 19 types of cancer.
Omega-3 and omega-6 fatty acids, commonly found in dietary supplements, are essential fats that play a crucial role in human health. These fatty acids in oily fish and plant-based oils are vital for the body’s growth and development.
However, because the human body cannot produce omega-3 or omega-6 fatty acids, they must be obtained through food or fish oil supplements.
Previous studies have shown that omega-3 fatty acids may help reduce the risk of dementia and heart disease while promoting eye health. Omega-6 fatty acids have been linked to a decreased risk of type 2 diabetes and lower levels of inflammation in the body.
The research team analyzed medical data from over 250,000 people in the U.K. Biobank to investigate the correlation between blood levels of omega-3 and omega-6 fatty acids and the risk of 19 types of cancer.
The results showed that higher blood concentrations of omega-3 and omega-6 fatty acids were generally associated with a lower risk of cancer.
People with higher levels of omega-3 fatty acids had a lower risk of gastrointestinal cancers, such as colorectal, stomach, and lung cancer. Also, higher levels of omega-6 fatty acids were associated with a reduced risk of 14 types of cancer, including brain, thyroid, kidney, bladder, lung, pancreatic, and colorectal cancer.
Based on these results, the researchers concluded that higher blood levels of omega-3 and omega-6 fatty acids are associated with decreased cancer risk.
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