New research in Gut found that dietary oily fish content and other omega-3 fatty acids can help colon cancer patients and lower their risk of death.
Using two long-term studies: the 1976 Nurses’ Health Study and 1986 Health Professionals Follow Up Study, the authors examined the detailed questionnaires of participants and analyzed their food intake. During the study, 1,659 participants had developed colorectal cancer of which 561 died. The study participants who showed a higher dietary intake of omega-3 from oily fish were also physically active, took multivitamins, consumed more vitamin D and fiber, less likely to smoke, and even drank alcohol. All of these choices were considered factors associated with a lower risk of colon cancer.
Intake of omega-3 fatty acids had a specific significance in outcomes:
- Participants who were diagnosed with colon cancer who consumed higher levels of marine omega-3 had a lower risk of dying from the disease.
- Increasing marine omega-3 by at least 0.15 daily following colon cancer diagnosis resulted in a 70 percent lower risk of dying from colorectal cancer.
- Reducing the daily intake of omega-3 was associated with a 10 percent increased risk of death.
The results of the study suggest that omega-3 polyunsaturated fatty acids (PUFAs) like eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and docosapentaenoic acid (DPA), can slow down tumor growth and restrict blood supply to harmful cells (Source: MD).
Good sources of omega-3 fatty acids include:
- Eggs
- Peanut butter
- Salmon
- Tuna
- Halibut
- Mackerel
- Herring
- Oysters
- Sardines
- Trout
- Flax seed
- Pumpkin seeds
- Walnuts
If you would like some healthy and delicious recipes that feature omega-3 fatty acids, please visit the Recipe section of the Butt Seriously Blog. Here are a few recipes below to get you started: