Fish oil and cancer prevention

Fish oil and cancer prevention
Credit: iStock

Increased dietary intake of fish oil, with its "healthy" omega-3 fatty acids, has been proposed to reduce risk of colorectal cancer. How it works is unclear, but it is thought to modify lipid signaling molecules associated with inflammation and carcinogenesis.

Harvey Murff, MD, MPH, and colleagues, conducted a randomized, double-blind, controlled trial of fish oil compared with olive oil supplementation in participants with a history of colorectal adenomas.

They evaluated levels of urinary and rectal lipid signaling molecules. Fish oil supplementation reduced urinary PGE-M. It did not reduce rectal PGE2 overall, but it did reduce PGE2 in participants not using aspirin or other NSAIDs. A that affects cellular fatty acid levels did not modify the effects of fish oil on PGE2.

The findings, reported in the European Journal of Cancer Prevention, demonstrate a modest but beneficial effect of on molecules associated with colorectal cancer development and support further studies of fish oil as cancer prevention agents.

Explore further

Women who eat fish have lower colon polyp risk

More information: Maya N. White et al. Effects of fish oil supplementation on eicosanoid production in patients at higher risk for colorectal cancer, European Journal of Cancer Prevention (2019). DOI: 10.1097/CEJ.0000000000000455
Citation: Fish oil and cancer prevention (2019, June 27) retrieved 30 September 2022 from
This document is subject to copyright. Apart from any fair dealing for the purpose of private study or research, no part may be reproduced without the written permission. The content is provided for information purposes only.

Feedback to editors