Omega-3 Impact on Colon Cancer Prevention

by admin on July 29, 2008

The exact role Omega-3 plays in reducing the risk of colorectal cancer isn’t clear. But Japanese researchers with the Aichi Cancer Center Hospital and Nagoya University Graduate School of Medicine, Nagoya wanted to learn more.

In a 2006 project, scientists studied the link between the fatty acid compositions of red blood cell membranes, or erythrocytes for people with colorectal cancer and 221 healthy people who were cancer-free. Research controls were matched by age and sex.

The role of Omega-3 fatty acids was not entirely clear. What was clear: the role of saturated fatty acids, or SFAs.

“We could clearly show decreased and increased risks for colorectal cancer related to PUFAs and SFAs compositions in erythrocyte membranes, respectively,” said lead researcher Kiyonori Kuriki.

So Omega-3 did show promise. Scientists working on the research team suggested that the risk of colorectal cancer by 85 per cent when people are consuming Omega-3 fatty acids.

Sources: Aichi Cancer Center Hospital

Nagoya University Graduate School of Medicine

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treatment of cancer cells
December 3, 2008 at 1:48 pm

{ 15 comments… read them below or add one }

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