New research has revealed new omega-3 cancer prevention capabilities: it seems that eating the right amount of fatty fishes could be able to prevent the development of certain types of tumors.
Scientists seem to go back and forth when it comes to a fish diet in regards of health, but it seems that, at least when omega-3's cancer prevention is concerned, the answer seems to be "yes, sir, more fish for me."
According to new evidence found in a new study by Saint Luke's Mid America Heart Institute Cardiovascular Research, it seems that omega-3's cancer prevention properties are a reality, says a report by Science Daily.
It seems that omega-3's cancer-fighting properties can help the body to prevent the development of a certain type of cell called adenocarcinomas, which is a common type of tumor that can quickly turn into cancer.
The new omega-3 cancer study, called "A Higher Dietary Ratio of Long-Chain Omega-3 to Total Omega-6 Fatty Acids for Prevention of COX-2-Dependent Adenocarcinomas" and published recently on scientific magazine Nutrition and Cancer: An International Journal, links the presence of different kinds of fatty fish to lower density of adenocarcinomas in the human body.
Adenocarcinomas are basically cancerous tumors of the glands, according to Medical Research.com. The most common types are those in breast cancers, though many in colon, esophagus, intestines and colon are also adenocarcinomas.
However, it seems it's not just a matter of consuming fishes rich in omega-3 - it's also about the type of fish, the way it's cooked and even how much of it the person consumes in their diet. The perfect combination of these factors is what could lead omega-3's cancer-fighting properties to work their magic.
"An easy way to see the benefit of omega-3 is to look at Italy," said Dr. DiNicolantonio, one of the scientists in the research project. "The staple oil used in cooking and as a salad dressing in Italy is olive oil, which is quite low in omega-6. Meanwhile, fish -- high in omega-3 -- is a staple food in the Italian diet, and this fish is rarely salt-preserved or fried. In Italians studies, subjects who consumed fish at least twice weekly as compared to those who ate fish less than once a week, were found to be at a significantly lower risk for a number of cancers, including ovarian, endometrial, pharyngeal, esophageal, gastric, colonic, rectal, and pancreatic."
