Balanced fatty acids equals colorectal cancer protection

Increasing the intake of omega-3 fatty acids, and decreasing intakes of omega-6, could reduce the risk of colorectal cancer. The highest dietary ratio of omega-6 to omega-3 was associated with a 95 per cent increase in the risk of women developing colorectal cancer, according to results of a study with 73,242 Chinese women participating in the Shanghai Women's Health Study. The study, published in August's Cancer Epidemiology Biomarkers & Prevention, adds to a small but growing body of evidence supporting the importance of balance between omega-3 omega-6 fatty acids.