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Omega-3 may decrease risk of developing prostate cancer
A new study presented in Clinical Cancer Research – a journal of the American Association for Clinical Cancer Research – shows that diets high in omega-3 EPA and DHA may decrease the risk of prostate cancer.
In the study, researchers from the University of California, San Francisco, looked at 466 men with aggressive prostate cancer and 478 healthy men, assessing their eating habits using a food frequency questionnaire. The men were also screened for a variant of a gene known as COX-2, which helps regulate inflammation in the body. A variant of this gene is known to increase the risk of developing prostate cancer.
The study shows that those men who ate dark, fatty fish one to three times a month had a 36% lower risk of prostate cancer as compared with those who had zero dark fish consumption. Furthermore, those who ate dark fish at least once a week had a 57% risk reduction. And those who consumed little to no omega-3 EPA/DHA, and who also carried the specific COX-2 variant, were five times more likely to develop advanced prostate cancer. However, this association was essentially reversed by increasing consumption of omega-3 EPA/DHA.
“This study adds to the growing research that shows that regular omega-3 EPA/DHA consumption by men may lower their risk of developing prostate cancer,” said Ocean Nutrition Canada’s vice president of marketing and communications, Lori Covert. “This is definitely positive news.”
Source: Ocean Nutrition Canada
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