A new study conducted by the University of Georgia showed that omega-3 and omega-6 fatty acids may play an important role in preventing or reducing the incidence of many types of cancer, including colon, stomach, and lung cancer.
The study, published by the International Journal of Cancer, was based on data from more than 250,000 people from the United Kingdom, about 30,000 of whom were diagnosed with cancer.
The results showed that people with higher levels of omega-3 and omega-6 fatty acids in their blood had lower rates of various types of cancer.
The research team reported that people who consumed larger amounts of omega-3 acids had lower rates of colon, stomach, and lung cancer, as well as lower rates of other digestive system cancers.
Some high levels of omega-6 acids have been shown to be associated with a reduced risk of about 14 different types of cancer, including brain cancer and malignant melanoma, in addition to bladder cancer.
For his part, Yuchen Zhang, the lead author of the study and a doctoral student at the University of Georgia College of Public Health, said: The study team noted that high levels of omega-3 and omega-6 acids are associated with lower rates of cancer, and that the results showed that people should strive to increase their intake of these fatty acids. in their diet.
It is noteworthy that this study comes as a continuation of previous research that had shown a relationship between fatty acid levels and the risk of cancer. However, the new study is the first to determine whether omega-3 and omega-6 fatty acids contribute to reducing the risk of cancer or increasing the chances of survival. Surviving after diagnosis.
Omega-3 and omega-6 fatty acids are healthy fats essential for human health, and are available in fatty fish, nuts, and some vegetable oils such as canola oil.