Omega fats linked to lower cancer risk, major UK study finds

Higher levels of omega-3 and omega-6 fatty acids are associated with reduced risk of multiple cancer types, according to new research examining data from more than 250,000 people in a major UK study published in the International Journal of Cancer.

The University of Georgia (UGA) research tracked participants for over a decade, during which nearly 30,000 individuals developed cancer.

The study investigated links between omega fatty acid levels and 19 different cancer types, including colorectal, stomach, and lung cancers.

“Our study shows that higher levels of omega-3 and omega-6 are associated with lower cancer rates”, said Dr Yuchen Zhang, lead author and doctoral student at UGA’s College of Public Health.

Participants with elevated omega-3 levels showed lower rates of colorectal, stomach, and lung cancers, along with reduced rates of other digestive system cancers.

High omega-6 levels were linked to lower rates of 14 different cancers, including brain, malignant melanoma, and bladder cancer.

The protective effects remained consistent regardless of body mass index, alcohol consumption, or physical activity levels, researchers found.

However, the study revealed that high omega-3 levels might be associated with a slightly increased risk of prostate cancer.

“For women, it’s an easy decision: consume more omega-3”, said Dr Kaixiong Ye, associate professor at UGA’s Franklin College of Arts and Sciences and co-author of the study.

Rich sources of omega-3 include fatty fish such as salmon, sardines, mackerel, and tuna, as well as plant sources like flaxseed, chia seeds, and walnuts.

Omega-6 is found primarily in plant oils, nuts, and animal products including meat, eggs, and dairy.