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Colorectal Cancer and Omega-3 Fatty Oils
Throughout the world colorectal cancers kill 492,000 people each year. In the U.S. cancer of the colon and rectum are the third most common type of cancer. It is expected that over 100,000 Americans this year will experience colorectal cancer which will result in almost 50,000 deaths.
Scientists at the Wageningen University in the Netherlands showed that by increasing oily fish (salmon, etc.) in the diet the incidence of colorectal cancer was reduced by 12%. Those people averaging less than one-half portion of fish each day had a 40% higher relative risk of colorectal cancer than those eating the most fish (more than 1.75 ounces daily). The researchers showed that men who ate the most fish had a reduction of 40% of colorectal cancer. Those with the highest dietary intake of Omega-3 fatty acids from fish had a 26% lower incidence of colorectal cancer compared to men with the lowest intake of Omega-3 fatty oils.
Hall MN, Chavarro JE, Lee I, et al. A 22-year prospective study of fish, n-3 fatty acid intake and colorectal cancer risk in men. Cancer Epidemiology, Biomakers and Prevention, 2008;17(5):1136-1144.