Follow by Email

Oct 20, 2011

Omega-3 Fats Associated With Reduced Rates of Colon Cancer

Regular consumption of omega-3 fatty acids is known to be associated with numerous health benefits.  A recent preliminary investigation has revealed that higher omega-3 intake may be associated with lower risk of colon cancer in some population groups.

In a study population of 1,500 white and 370 black participants, including some with and some without colon cancer, researchers at the National Institute of Environmental Health Sciences in Research Triangle (NIEHS) noted a particularly significant correlation between omega-3 fatty acid consumption and lowered risk of this cancer.  The protective effects of omega-3s were especially strong in those of European ancestry.  Over the period of 1 year, participants provided data on eating habits in the form of various questionnaires.  Colon cancer rates were reduced by nearly 40% in white participants consuming high levels of omega-3s, but the same effect was not observed in black participants.   

Being one of the first studies of its kind, more research is certainly needed to thoroughly understand the connection between omega-3 fats and protective benefits in various ethnic groups.  

Dr. Shana McQueen