Omega-acids for cancer prevention

The benefits of oily fish were compared with the effect of aspirin

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The results of a meta-analysis published today in the journal Nutrition and Cancer (DiNicolantonio et al., A Higher Dietary Ratio of Long-Chain Omega-3 to Total Omega-6 Fatty Acids for Prevention of COX-2-Dependent Adenocarcinomas) showed that the consumption of fatty fish (for example, salmon) at least at least twice a week significantly reduces the risk of glandular cancer.

While some studies challenge the long-held belief about the benefits of a diet high in omega-3 polyunsaturated fatty acids (PUFA), data from the latest study indicate that fatty fish cooked in accordance with the principles of a healthy diet really prevents the development of adenocarcinomas – malignant tumors of glandular tissues that occur, for example, in the mammary gland, prostate, colon and other parts of the gastrointestinal tract.

In their previous studies, the authors have shown that daily low doses of aspirin reduce the risk of developing adenocarcinoma, which is associated with the ability of acetylsalicylic acid to reduce the activity of cyclooxygenase-2 (COX-2), an enzyme that stimulates the occurrence and progression of glandular cancer. Now, an analysis of recent studies has allowed the authors to make the assumption that sufficient dietary intake of omega-3-PUFA also suppresses the activity of this enzyme.

The authors draw attention to the importance not only of the amount of fish consumed weekly, but also of its variety and cooking method, as this largely determines its oncoprotective potential.

"Fish containing a large amount of omega-3-PUFA is the main food of Italians, and it is rarely consumed fried or salted," said Professor James DiNicolantonio, one of the authors of the work. "Studies conducted among Italians showed that people who consumed fish at least twice a week had a significantly lower risk of developing cancer, such as ovarian, endometrial, stomach, colon and pancreatic cancers, compared with those who ate fish less than once a week."

The authors also analyzed data from several other studies that also showed that regular consumption of fish oil is associated with a reduced risk of developing rectal, breast and prostate cancer. Another study conducted by scientists from the University of Washington found that regular consumption of omega-3 fatty acids (from fish and dietary supplements) reduces the risk of death from cancer by 23 percent.

The authors also noted that the COX-2 enzyme is active in cells in the precancerous state and in the early stages of adenocarcinoma, but reduces its activity in malignant cells. Perhaps that is why suppressing the activity of this enzyme by consuming omega-3-PUFA has more potential for cancer prevention than for its treatment.

Portal "Eternal youth" http://vechnayamolodost.ru14.11.2014