A team from the University of Georgia analyzed medical data from more than 250,000 people to assess the impact of diet on cancer risk. Participants were followed for an average of 12 years. Omega-3 and omega-6 levels were monitored through blood tests throughout the entire observation period.
Higher fatty acid intake was associated with a reduced risk of 19 types of cancer. Omega-3 reduced the risk of colon, stomach, lung, and other cancers, while omega-6 reduced the likelihood of developing brain cancer, melanoma, bladder cancer, and others. The benefits of omega-6 were most pronounced in young people and especially women.
Importantly, the results were independent of other important covariates, such as participants' BMI, physical activity level, and alcohol consumption. The only exception was a slight increase in prostate cancer risk associated with higher blood omega-3 levels. This relationship remains to be explored.
Currently, the authors recommend enriching the diet to naturally obtain omega-3 and omega-6 from foods. The main sources of these fatty acids are fish, nuts, olive oil, and other vegetable oils.
Previously, other scientists found that omega-3 is effective in reducing aggression regardless of gender, age, or medical condition. The dietary supplement reduced the risk of aggressive behavior by a third.
