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Omega-3 Fatty Acids In Fish Oil Help Prevent Gastrointestinal Cancers

November 21, 2014: 12:00 AM EST
Researchers in Missouri have found compelling evidence in a review of scientific studies that eating the right kinds of fatty fish can prevent development of the type of tumors found in breast, prostate, pancreas, colon and other gastrointestinal cancers. Omega-3s in fatty fish seem to work the same way as low-dose aspirin: by inhibiting the activity of the cox-2 enzyme, a major contributor to adenocarcinomas. The researchers noted that olive oil used in Italy in cooking and as a salad dressing is low in omega-6; omega-3-rich fish is a staple in the Italian diet. A high ratio of omega-3s to omega-6s is the key. Subjects in Italian studies who consumed fish at least twice weekly were at a significantly lower risk for a number of gastrointestinal cancers.
James J. DiNicolantonio et al., "A Higher Dietary Ratio of Long-Chain Omega-3 to Total Omega-6 Fatty Acids for Prevention of COX-2-Dependent Adenocarcinomas. ", Nutrition and Cancer, November 21, 2014, © Informa UK Limited
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