A high intake of omega-3 and omega-6 fatty acids may reduce the risk of 19 types of cancer. This has been shown by a study published in the journal. International Journal of Cancer (IJC).
Scientists analyzed data from more than 250 thousand people. During ten years of observation, approximately 30 thousand patients developed cancer. Higher levels of omega-3 and omega-6 fatty acids in the blood were associated with a lower risk of cancer.
Participants with higher omega-3 levels were less likely to suffer from lung cancer, as well as colon, stomach and other gastrointestinal tumors.
High levels of omega-6 were associated with a lower risk of 14 types of cancer, including brain, skin, bladder and other organ tumors.
Many other studies have found a link between high levels of fatty acids and reduced cancer risk. But no studies have yet determined whether fatty acids reduce the risk of developing cancer or increase the likelihood of survival once detected.
Although more research is needed, the authors believe people should focus on dietary fatty acid intake. They are found in fatty fish, nuts and some vegetable oils. The effect of omega-3 and omega-6 did not depend on a person’s weight, alcohol consumption or physical activity. But young people, especially women, benefited more from high bile acids.
Previous scientists warnedA tight belt can cause cancer.
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Source: Gazeta
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