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Health News Archive 661 - Colorectal Cancer
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Omega-3 EPA and DHA Protect Against Colorectal Cancer

Increased intake of omega-3 fatty acids from marine source, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), protects against colorectal cancer, suggests a new study.

The epidemiological study, published in the American Journal of Epidemiology, adds to a growing body of science linking omega-3 and fatty fish consumption to a reduced risk of colorectal cancer.

The researchers, from the University of Edinburgh, University of Aberdeen, and Edinburgh's Western General Hospital, recruited 1,455 subjects with colorectal cancer, and 1,455 matched healthy controls.

Although trans-monounsaturated fatty acids and palmitic, stearic, and oleic acids were dose-dependently associated with colorectal cancer risk, these links were no longer observed after adjusting the results for potential confounding factors."The observed different effects of different types of fatty acids underline the importance of type of fat in the etiology and prevention of colorectal cancer," wrote lead author Evropi Theodoratou from the University of Edinburgh.

Consumption of omega-3 polyunsaturated fatty acids was associated with a 37 percent reduction of colorectal cancer risk, comparing highest against lowest average intakes. Increased intake of EPA was associated with a 41 percent reduction in risk, while DHA was associated with a 37 percent reduction in risk, comparing highest against lowest average intakes.

It has previously been proposed that omega-3 fatty acids may inhibit the omega-6 arachidonic acid (AA) cascade that has been linked to cancer formation and cell proliferation.  Metabolism of fatty acids produces compounds called prostaglandins, which can be either pro- or anti-inflammatory. The prostaglandins derived from omega-3 fatty acids are said to be anti-inflammatory and may protect against the development of cancer, while prostaglandins derived from omega-6 fatty acids, like AA, are proposed to be pro-inflammatory.

Colorectal cancer accounts for nine percent of new cancer cases every year worldwide. The highest incidence rates are in the developed world, while Asia and Africa have the lowest incidence rates.

Source: E. Theodoratou, G. McNeill, R. Cetnarskyj, S.M. Farrington, A. Tenesa, R. Barnetson, M. Porteous, M. Dunlop and H. Campbell. Dietary Fatty Acids and Colorectal Cancer: A Case-Control Study American Journal of Epidemiology; Volume 166, Issue 2, Pages 181-195; doi:10.1093/aje/kwm063

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