Omega-3s reduce breast cancer risk

Article by Don Goldberg

Omega-3s reduce breast cancer risk.

Women on Western-type diets appear to have greater chances of developing breast cancer than women in non-Western societies. One difference may be the ratio of omega-3 compared to omega-6 in the diet; women in non-Western countries consume more omega-3 and less omega-6.

Doctors reviewed three of the largest studies and found women who got the most omega-3s DHA and EPA from fish oil were 31 to 50 percent less likely to develop breast cancer compared to women who got less omega-3s. In another large trial, women over 50 who were currently taking fish oil supplements were 32 percent less likely to develop breast cancer compared to women who were not taking fish oil supplements. And, in a key finding, of 3,000 women with early-stage cancer, those who got the most omega-3s were 25 percent less likely to see breast cancer recur during seven years of follow-up.

The easiest way to increase your dietary intake of omega-3 oils is to eat more fatty fish (salmon, mackeral, sardines, etc) while reducing you intake of fats from meat and dairy. When looking for an omega-3 nutritional supplemnt, you need to be careful to read the label carefully and look for the actual omega-3, or EPA & DHA content. One-thousand mg of “fish oil,” or “salmon oil,” mfor example, is not the same at one-thousand mg of “omega-3 oils” or “EPA and DHA.”

The pharmacists and nutritionists at Willner Chemists will be happy to assist you in selecting the best omega-3 supplement for your specific needs.

Reference: Breast Cancer Research; 2015, Vol. 17, No. 62, Published Online