Colon cancer: omega-3 supplements reduce its inflammation

A low dosage of fish oil containing Omega 3 reduces levels of inflammation and improves nutritional status in colon cancer sufferers. This was demonstrated by researchers at the Universidade Federal de Santa Catarina (Florianópolis, Brazil) in a study published inNutrition and Cancer. The finding adds new details to the picture of the healthbenefits of Omega-3s for cancer patients.

Cancer and inflammation

Cancers are often associated with the presence of inflammation. In premalignant states, cancer, perceived by the body as a wound, activates inflammatory processes. In more advanced stages of development, the activity of proinflammatory molecules is controlled precisely by the tumor mass: this stimulates the formation of new blood vessels and promotes the generation of metastases. The health consequences of this state of chronic inflammation include a progressive deterioration in the nutritional status of patients.

Omega-3 against cancer and inflammation

Studies to date have shown that Omega-3s are able to counteract inflammation. Playing a key role in this phenomenon is the balance between these nutrients and other fatty acids, such as Omega-6, which promote inflammatory processes. Other important benefits associated with Omega-3 intake relate to cancer prevention and treatment. In fact, several research studies have shown that there is a relationship between increased intake of these nutrients and reduced occurrence of some forms of cancer. Not only that, used in combination with traditional therapies, these fatty acids help to effectively treat cancer. The forms of cancer against which Omega-3s have been shown to be effective are mainly breast, prostate and, not least, colon cancers.

Fighting inflammation to counter malnutrition

Brazilian researchers tested whether fish oil intake during chemotherapy alters the expression of markers of inflammation or nutritional status of individuals with colorectal cancer. Their study involved 23 patients who were randomly assigned to one of two possible groups, one of which, in addition to receiving chemotherapy, took 2 grams per day of fish oil for 9 weeks. The treatment, the authors explained, corresponded to daily intake of 600 milligrams of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the 2 Omega-3s in which fatty fish are rich. Statistical analysis of the collected data showed that before the Omega-3 administration began, all participants had the same levels of inflammation and similar nutritional status. At the end of the 9-week treatment period, however, only those who had taken EPA and DHA showed reduced amounts of C-reactive protein, a molecule whose levels increase in the presence of inflammation. Indicators of nutritional status such as weight and body mass index were varied only in patients who had not taken Omega-3.

Omega-3 to improve the health of cancer patients

Based on these results, the researchers concluded that low doses of Omega-3 are sufficient to positively influence the nutritional status of colon cancer patients. This effect is associated with the reduction of inflammatory processes promoted by EPA and DHA.  

Source 

1. Silva JD, Trindade EB, Fabre ME, Menegotto VM, Gevaerd S, Buss ZD, Frode TS, "Fish Oil Supplement Alters Markers of Inflammatory and Nutritional Status in Colorectal Cancer Patients," Nutr Cancer. 2012 Feb 1. [Epub ahead of print].