Evidence that the omega-3 fats in fish tend to discourage cancer growth continues to mount.
People use the two “long-chain” omega-3s found in fish (EPA and DHA) in their cell membranes for critical immune, brain, eye, and metabolic functions.
They must either get EPA and DHA from fish and/or fish oil, or make them (very inefficiently) from the small amounts of the “short-chain” omega-3 (ALA) found in certain plant foods.
Cancer risk tied to America’s omega imbalance
Last year, scientists from Penn State University College of Medicine analyzed the existing cell, animal, and population studies … and concluded that omega-3s generally discourage breast cancer.
As they wrote, “preclinical data have been, in general, more supportive of a protective effect of omega-3 fatty acids on breast cancer …”. (Signori C et al. 2011)
And accumulating evidence suggests that the “omega imbalance” in the standard American diet may be an even bigger problem.
For example, a study of 56,007 French women found breast cancer risk lowest among those whose estimated omega-3 intake placed in the top one-fifth.
And the authors found the risk of breast cancer highest among the women whose estimated omega-6 intake placed in the top one-fifth (Thiébaut AC et al. 2009).
This was just one of a number of population studies indicating that cancer risk is raised by imbalanced intakes of omega-3s and omega-6s ... as much or more than by diets low in omega-3s (Chajes V et al. 2002; Saadatian-Elahi M et al. 2002; Goodstine SL et al. 2003; Kuriki K et al. 2007; Shannon J et al. 2007; Sonestedt E et al. 2008; Bougnoux P et al. 2009).
The studies that haven’t detected a protective effect from dietary omega-3s have generally failed to take omega-6 intake into account … and thereby do a serious disservice.
Now, scientists have again linked increased breast cancer risk to diets providing too few omega-3s in relation to omega-6s.
And their study added important details about the varying effects of omega imbalances among obese, lean, and premenopausal women.
International study links breast cancer to the omega imbalance
Researchers from International Agency for Research on Cancer in Lyon, France conducted a “case-control” study among 2,074 premenopausal Mexican women (Maillard V et al. 2012).
Among these women, 1,000 had breast cancer and 1,074 were cancer-free “controls”, matched to the cancer cases by age, health care system, and region.
The results supported those of prior studies, and added nuances:
Overall, there was no link between higher omega-3 intake and reduced breast cancer risk.
Higher omega-3 intakes were linked to a 42 percent drop in breast cancer risk among obese women.
Higher omega-6 intakes were linked to a 92 percent rise in breast cancer risk among obese and lean women.
Higher omega-3 intakes were not linked to a lower risk of breast cancer among normal-weight or overweight women.
Obesity is defined as having a body mass index (BMI) of 30 kg/m2, overweight is defined as a BMI of 25 to 29.9 kg/m2 and normal body weight is defined as a BMI between 18.5 and 25 kg/m2.
The researchers came to these conclusions (Maillard V et al. 2012):
“Obesity status may affect the association between omega-3 intake and breast cancer risk. The underlying mechanisms may be related to decreased inflammation and improved adipokine and estrogen levels induced by omega-3 [content] in adipose tissue in obese women.”
(Adipokines – such as adiponectin, leptin, and resistin – are hormone-like signaling proteins secreted by fatty adipose tissue. They play crucial roles in promoting or suppressing appetite and fat accumulation.)
And they offered some logical advice: “Increased intake of omega-3 polyunsaturated fatty acids should be recommended [in women] … in particular in obese women.” (Maillard V et al. 2012)
We hope that public health officials and the media will begin to echo that precautionary advice … which appears risk-free and would yield ancillary heart, eye, and brain health benefits.
Leading researchers into the roles of dietary fatty acids – such as William Lands, Ph.D., Joe Hibbeln, M.D., and the late, great Ralph Holman, Ph.D. – agree that the existing evidence points to an inescapable conclusion.
The risks of the standard American diet stem as much from its extreme “omega imbalance> http://vitalchoice.com/shop/pc/viewPrd.asp?idproduct=1421&idcategory=756 <” as its excess of sugars, starches, and processed/refined foods.
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