Diet High in Omega-3 Fatty Acids Unlikely to Reduce Risk of Cancer

Armen Hareyan's picture

Diet and Cancer

Taking dietary supplements containing omega-3 fatty acids or regularly consuming fish does not appear to reduce a person's risk of developing cancer, according to the findings of an in-depth analysis of large-scale U.S. and foreign population studies. The results of the analysis, which was supported by HHS' Agency for Healthcare Research and Quality (AHRQ) and the National Institutes of Health's Office of Dietary Supplements, are published in the January 25, 2006, issue of the Journal of the American Medical Association.

Although some lines of research had suggested that people who consume diets high in omega-3 fatty acids are less likely to develop some types of cancer, researchers from the AHRQ-supported Southern California Evidence-based Practice Center in Santa Monica found very little evidence that omega-3 fatty acids reduce any one of 11 different types of cancer. These researchers analyzed findings from a large body of literature spanning numerous groups from many countries and with different demographic characteristics for the effects of omega-3 fatty acids on 11 different types of cancer