Omega-3 linked to lower colorectal cancer risk

Regular and long-term consumption of omega-3 fatty acids and oil fish may slash the risk of developing colorectal cancer by 40 per cent. Over an impressive 22 years of study, both omega-3 and fish intake were associated with cancer risk reduction in the colon and rectum, according to findings by researchers from Harvard and Columbia University published in the journal Cancer Epidemiology, Biomarkers & Prevention.

Researchers followed 21,376 men participating in the Physicians' Health Study (PHS) trial (started in 1982) for an average of 22 years. The men's intake of fish, and subsequently omega-3 fatty acid intake, was calculated from an abbreviated food-frequency questionnaire.

Over the course of the study, 500 cases of colorectal cancer were diagnosed. In terms of fish intake, the highest average intake was associated with a 40 per cent reduction in the risk of colorectal cancer. In addition, this link was relevant for both colon and rectal cancers.

When the scientists focussed on omega-3 fatty acid consumption, they found similar associations, with the highest intakes linked to a 26 per cent reduction in colorectal cancer risk, compared to the lowest average intake.

Bonnie - I think this study is significant, even though derived from food frequency questionnaires. First of all, it makes perfect scientific sense. Omega 3's reduce inflammation, which lowers cancer risk. So it should not be a surprise to any of us that the colon cancer risk was reduced in these subjects. In addition, it is not very difficult for a study subject to recall average fish consumption over a 22 year period, as opposed to recalling what their calcium intake was. The length of the study really mirrors what diet, nutrient, and lifestyle choices should prove, that prevention does save lives.