Omega-3 fatty acids reduce the risk of colorectal cancer death by up to 70 percent
Colon cancer is a dangerous disease that affects many women and men in Germany. Regular consumption of some oily fish can significantly reduce the risk of developing colorectal cancer. Researchers have now found that the omega-3 fatty acids it contains suppress tumor growth and massively reduce the risk of mortality if you have colorectal cancer.
Scientists from Massachusetts General Hospital in Boston found that fish's omega-3 fatty acids reduce the risk of colorectal cancer. If people regularly consume fatty fish (such as salmon, sardines, and mackerel), this type of diet can reduce their risk of dying from colorectal cancer by up to 70 percent. The doctors published the results of their study in the journal of the BMJ "Gut".
Positive effects of omega-3 fatty acids on our health
There are always studies on the positive effects of omega-3 fatty acids on our body. In this way, it was previously possible to determine that omega-3 fatty acids significantly reduce our risk of acute heart attacks. The fatty acids are also said to improve memory performance.
At best, consume two servings of fish a week
Fish provides valuable omega-3 fatty acids. These are healthy for our body and can even protect against the effects of some diseases. The results of the new study show that eating fatty fish once or twice a week is good for our health, especially when it replaces meals with red and processed meat, the authors explain. It is crucial, however, that even the smallest quantities make a difference.
Fatty fish can reduce the risk of colorectal cancer death by 70 percent
A normal serving of oily fish contains about 1.8 grams of omega-3. But 0.3 grams is enough to reduce the risk of colon cancer by up to 41 percent. However, we have to take omega-3 fatty acids regularly over a period of ten years, explain the doctors. So one or two servings a week are enough to significantly improve our health. If people took an additional 0.15 grams of omega-3 after their diagnosis, the risk of dying from colon cancer was reduced by up to 70 percent, the scientists add.
Omega-3 fatty acids significantly improve survival in colorectal cancer
However, the study was only an observational study. For this reason, no firm conclusions can be drawn about an impact context. However, the researchers believe that the new study provides the first evidence that omega-3 fatty acids significantly improve survival in colorectal cancer.
New study examines data from 200,000 subjects
For their new study, the researchers examined the data of almost 200,000 people from two large cohort studies that monitored diet and cancer prevalence. The regular intake of the fatty acids seems to bring a special advantage if those affected are tall and have a body mass index (BMI) below 25, the scientists say. Most of the test persons consumed fish oil or fish, for this reason it is not known whether nutritional supplement capsules also have the same advantages.
Fish oils with omega-3 improve blood flow
The study offers interesting and unequivocal evidence that high omega-3 intake is associated with improved survival rates for colorectal cancer when people are already affected by the disease, says author Dr. Andrew Chan from Massachusetts General Hospital. Fish oils with omega-3 usually improve blood flow, so it seems paradoxical that fish oils reduce the blood flow to tumors. The protective effect may not only be attributed to omega-3, because the vitamin D can also protect against colon cancer, the experts add.
No evidence of benefits from omega-3 supplements
While the study does not provide evidence of the benefits of omega-3 supplements, eating fatty fish regularly is clearly good for our health. The researchers say especially if it can replace meals with red and processed meat. (As)